Joe Muer

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Joe Muer Seafood Menu – Dinner

Joe Muer Seafood Menu – Dinner

Lunch Menu / Dinner Menu / Cocktail Menu / Bar & Sushi Menu

joe muer seafood menu diner

Colossal Shrimp Cocktail Poached in aromatic courte bouillon with fiery house sauce GF

Oyster Varieties (Half Dozen) GF

Malpeque (Prince Edward Island)
Beau Soleil (New Brunswick)
Kumamoto (Washington)

Chef ’s fresh selection on East and West Coast oysters presented with champagne vinaigrette, cocktail sauce, horseradish and lemon 

King Crab Legs Half pound of the sweetest Alaskan crab, chilled with lemon chive sauce

Mixed Seafood Ceviche Marinated with lime, cilantro and serrano pepper GF

Steamed Mussels Pemaquid mussels steamed with tomato concasse, fresh thyme, garlic, shallots, butter and white wine, served with toasted Baguette

Raw Bar Plateau Platter Selection of raw oysters on the half shell, shrimp cocktail, King crab legs, split lobster tail, fresh seafood ceviche, smoked bluefish and chilled mussels GF

The full sushi bar menu is available in the main dining room upon request

Joe Muer Roll Salmon, Shrimp, Avocado, Cucumber, Crab, Campyo, Tuna, Spicy Mayo, Tempura Crunch Flakes

Dynamite Roll Spicy Crab baked atop a shrimp, avocado, cucumber roll and topped with spicy chili powder

Volcano Roll Tuna, Salmon, Crab, Avocado, Campyo, Spicy Mayo, Masago, Cream Cheese, Torched tableside

Renaissance Roll Spicy Tuna, Tempura Shrimp, Unagi, Cucumber, White Tuna, Green Onion and Torched with Special Sauce


Deviled Crab Balls Blue crab, stone ground mustard sauce

Fried Calamari Served with a lemon butter caper sauce and artichoke hearts

Oysters Rockefeller Half dozen topped with classic creamed spinach, crisp bacon and Pernod, gratin with gruyere cheese

Shrimp Ilene Colossal baked shrimp in toasted almond casino butter

Beef Carpaccio Slices of raw beef marinated with red wine-dijon vinaigrette, garnished with capers, parsley, chopped egg and red onion

Lobster Corn Dogs Served with Napa cabbage slaw and Pommery Hollandaise

Spicy Tuna Tartar #1 Bigeye Tuna, spicy creamy sauce, seaweed salad, papaya, avocado and wonton chips

Thai Scallops Green curry, crisp beans, carrots, pork belly, and lemongrass

Tempura Asparagus served with miso-mustard dipping sauce

“House” Cold Smoked Scottish Salmon Black peppercorn Mascarpone, capers, red onions and brioche


Soups a la Muer 1-1-1 A Bonne Bouche of each of our three house prepared soups

Boston Clam Chowder Potatoes, root vegetables, bacon and fresh Quahog clams

Soup Du Jour Ask your server for today’s selection

Lobster Bisque Rich broth with butter poached lobster infused with sherry and crème

Roquefort Wedge Crisp iceberg lettuce, French-Roquefort dressing and garnished with tomatoes, bacon and hard cooked egg GF

Honey Crisp and Baby Kale Shaved caramelized fennel, feta cheese, quinoa, marcona almonds, apple, gingerbread croutons and cider vinaigrette GF

Martha’s Vineyard Salad Crisp greens, crumbled Roquefort, sun-dried cherries, candied walnuts, red onions, raspberry vinaigrette GF

Chalkboard Features

Georges Bank Scallops Nueske’s farm bacon wrapped scallops, candied sweet potatoes, butternut squash, brussel sprouts and pomegranate gastrique GF

Tiger Shrimp “Diablo”With shaved garlic, roasted fennel, fingerling potatoes, duck confit and a sambal oelek butter GF

Spice Crust Ahi Tuna #1 Hawaiian big eye tuna seared rare with fingerling potatoes, Nicoise olives, tomato caper relish, and Chimichurri sauce GF

Rushing Waters Rainbow Trout Corn meal dusted, pan fried, served with braised red lentils, foraged mushrooms, swiss chard and toasted almonds

Roasted Atlantic Monkfish Oven roasted and served with potato gnocchi, lobster, spinach, caramelized onions, Haricot Verts, and a vanilla lobster sauce

Ecuador Mahi Mahi Blackened and served with Andouille risotto, shrimp étouffée and bitter greens

All of our fresh seafood can be prepared broiled, grilled or sauteed. 

Choice of either creamed spinach or stewed tomatoes

Dover Sole a la Meuniere Herbs de Provence, lemon, brown butter, filleted tableside

Crab Stuffed Atlantic Flounder Grainy mustard Beurre blanc sauce

Broiled Lake Superior Whitefish Broiled and served with fresh lemon GF

Whole Roasted Mediterranean Branzino Filleted table-side, dressed with lemon butter

Grilled Block Island Swordfish “Oscar” style Served with Alaskan King Crab meat, roasted asparagus and Bearnaise sauce GF

8oz. Char-Grilled “Chairman’s Reserve” Filet Mignon Signature zip sauce GF

14oz. Dry Aged New York Strip Steak Au Poivre-Encrusted in Telicherry pepper, served with grilled Asparagus, Cognac green peppercorn sauce and Hon Shimeji mushrooms

18oz. “Stockyard Angus” Aged Delmonico Served with caramelized onions, sautéed mushrooms, and signature zip sauce GF

Panéed Free Range Chicken Airline breast with honey roasted carrots, whipped potatoes, mushrooms chicken jus-lie GF

Reister farm Rack of Lamb Dijon and Herb crumb crust, red wine demi


Oven Roasted Barramundi Served with lobster and crab stuffing, Haricots Verts, honey carrots, and black garlic

Scottish Salmon King trumpet mushrooms, truffle beets, parsnips, swiss chard, butternut risotto GF

Surf & Turf Sea scallops, braised short ribs of beef, whipped potatoes, sautéed greens GF

Fruits of the Sea Shrimp, scallops, clams and mussels in a rich bouillabaisse crème, tossed with linguine pasta, fresh herbs and reggiano



Whole Maine Lobster Broiled or steamed, served with drawn butter GF

Tristan South Atlantic Lobster Tail 6oz. or 12oz. Served with whipped potatoes, asparagus and drawn butter GF

Chairman’s Reserve Filet Mignon and Tristan Lobster Tail 6oz. or 12oz. Served with whipped potatoes, asparagus and drawn butter GF

Alaskan King Crab Claw Half pound GF

Alaskan King Crab Legs Half pound GF



Side Dishes

  • Creamed Spinach
  • Stewed Tomatoes GF
  • Potato Dauphinoise Skillet
  • Black Truffle Macaroni & Cheese
  • Parmesan-White Truffle Pommes Frites
  • Blue Crab & Cheddar Potatoes
  • Tender asparagus spears with Béarnaise sauce GF
  • Roasted Button Mushrooms with Zip Sauce GF
  • Brussel sprouts bacon braised, with candied walnuts and balsamic reduction
  • Muer’s Hand Shredded Coleslaw Herb vinaigrette GF

GF = Gluten Free

* Ask your server about menu items that are cooked to order or served raw. NOTICE: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 20% gratuity will be added to parties of 8 or more.

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