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 / Sushi & Raw Bar

joe muer seafood menu diner


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

Tempura Asparagus Served with miso-mustard dipping sauce

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

Seared Sea Scallops Cauliflower-white truffle puree, lemon confit, brown butter sauce, roasted asparagus, micro herbs

Braised Short Ribs Roasted carrots, butternut squash purée, Swiss chard, white polenta, cabernet demi

Asian Chicken Wings Soy marinade, oyster sauce, served with slaw, and a spicy butter sauce with a soy ginger reduction

Shrimp and Grits Spicy Tiger shrimp, andouille sausage, grits, étouffée sauce


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

Jumbo Lump Crab Cocktail
Avocado, pineapple, Louie dressing

Oyster Varieties (Half Dozen) GF
Malpeque (Prince Edward Island) Beau Soleil (New Brunswick) Kumamoto (Washington)

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 concassé, 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 fish and chilled mussels (per person) 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 Shrimp, avocado, cucumber roll topped with baked spicy crab and a spicy chili powder

Volcano Roll Tuna, salmon, crab, avocado, campyo, spicy mayo, masago, cream cheese

Renaissance Roll Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce


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

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

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

Power Grains Lentils, wild rice, kale, quinoa, squash, Marcona almonds, dried cherries, herb vinaigrette

Autumn Harvest Kale Salad 
Poached pears, Bulgarian feta, red onions, spiced cashews, dried

Roquefort Wedge Crisp iceberg, French-Roquefort dressing, tomatoes, bacon and hard cooked egg

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



Mediterranean Orata Sauteed an served with roasted peppers, artichoke hearts, tomatoes, and Nicoise olives in a garlic and lemon butter

Roasted Atlantic Monkfish “Osso Bucco” Mushroom and truffle risotto, spinach, warm king crab and fennel salad, lobster sauce

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

Grilled Atlantic Swordfish Spiced rubbed, shrimp Poblanos and Manchengo Quesadilla, avocado salsa and Chipotle butter GF

Indian Brook Rainbow Trout Cornmeal encrusted, pan fried. Toasted almonds, shrimp scampi, braised lentils and Swiss chard

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

Georges Bank Scallops Wrapped in Nueske’s bacon, Chanterelle mushrooms, sweet corn, asparagus, fennel pollen, and scallions GF

Utica Tomahawk Pork Chop Five spice rubbed, Brussel sprouts, beets, bitter greens, bacon wrapped scallop, whipped potatoes and whole grain mustard sauce



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 tableside, dressed with lemon butter


Oven Roasted Barramundi Served with lobster and crab stuffing, haricots verts, honey carrots and black garlic

Grilled Scottish Salmon Butternut squash, gnocchi, bacon roasted brussels sprouts, parsnips, beets, apples and dry fig compote

Braised Short Ribs Swiss chard, whipped potatoes, grilled scallions, baby carrots, Trumpet mushrooms, butternut squash puree and demi glace

Fruits of the Sea Shrimp, scallops, clams, mussels
sauteed with garlic, spinach, blistered sweet peppers, fresh herbs, olive oil, and artisan pasta

Lake Erie Yellow Belly Perch Served with whipped potatoes, haricots verts, lemon and tartar sauce

Prime Cut & Poultry

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

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

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

32 oz. Dry Aged Tomahawk Steak Signature zip sauce

Amish Roasted Chicken All natural, semi boneless chicken with grilled vegetables and Jus Lie

Colorado Rack of Lamb Dijon and herb crumb crust, red wine demi


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

Alaskan King Crab Legs Half or full pound GF

South African Lobster Tail 6oz. Served with whipped potatoes, asparagus and drawn butter GF

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


Creamed Spinach

Stewed Tomatoes GF
Potato Dauphinoise Skillet

Black Truffle Macaroni and Cheese

Parmesan-white Truffle Pommes Frites GF
Blue Crab & Cheddar Potatoes
Tender Asparagus Spears with Béarnaise sauce GF
Sautéed Mushroom Blend – Shitake, Beech, King Trumpet, and Chanterelles with shaved garlic GF
Muer’s Hand Shredded Coleslaw Herb vinaigrette GF
Fried Brussels Sprouts – Balsamic reduction, 
caramelized onions, bacon, candied walnuts GF

Fingerling Potatoes Lyonnaise – Caramelized onions and herbs

* 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.
GF=Gluten Free

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