Royal Oak Restaurant Week: Lunch Options (Part Two)

44754_399526633471936_1993775680_n (1)Here it is, the thick of it: Royal Oak Restaurant Week. There’s a lot of information to digest, which is why we’re here. The deliciousness we all face while walking the streets of downtown Royal Oak is already overwhelming, and now with this week’s specials, you start to wonder who’s in charge, your brain or your stomach.

Here are the lunch specials for this year’s Royal Oak Restaurant Week.

Woody’s Diner



Tossed Salad – or – Soup of the Day

ENTRÉE (Choose One)

Half Slab Baby Back Ribs

Slow Roasted BBQ baby back ribs served with French fries

Garlic Lime Chicken

Two grilled chicken breast marinated in a spicy garlic olive oil blend, pan seared then baked. Served with rice & fresh vegetables.

Hawaiian Chicken

Two grilled chicken breasts marinated in a sweet soy sauce and topped with a slice of

fresh grilled pineapple, served with rice & fresh vegetables.

New Orleans Pasta

A Spicy Palomino sauce with shrimp, Andoullie sausage, chicken, green onions, tossed with penne pasta. Garnished with Asiago cheese.

Chicken and Cheese Tortellini

Creamy Alfredo sauce with sautéed onions & tomatoes tossed with a fresh grilled chicken breast served over cheese-filled tortellini with garlic cheese bread. Garnished with Asiago cheese.

Chicken Fettuccine Alfredo

Fettuccine tossed in a creamy garlic sauce served with garlic cheese bread. Garnished with Asiago cheese.

Fish and Chips

Fresh North Atlantic Cod deep-fried to perfection and served with French fries. Tartar sauce & lemon also served upon request.

Chicken Fajitas

12oz of chicken sautéed with green peppers and onions. Served with Spanish rice, refried beans, lettuce, tomato, & shredded Muenster Cheese with four warmed flour tortillas.

DESSERT (Choose One)

Woody’s Hot Fudge Brownie

Ray’s famous vanilla ice cream served on top of our fresh house made brownie. Topped with Sanders Hot Fudge, whipped cream, and a cherry.

Ray’s Ice Cream

Moose Tracks or Ray’s Famous Vanilla.

Cafe Muse

LUNCH: $15

First Course – Choose One

Spinach Salad with Balsamic, Walnuts, Gorgonzola and Dried Cherries

Exotic Mushroom Bisque

Second Course – Choose One

Grilled Provolone, Salami and Tomato Sandwich

Chicken Salad Sandwich with Dried Cherries, Walnuts and Cheddar

Roasted Shallot and Cheddar Scramble

Dessert – Choose One

Homemade Chocolate Brownie

Butterscotch Pudding

Pizzeria Biga


FIRST COURSE (Choice of one)

Risotto Balls

saffron rice, mozzarella, peas, bolognese

Meat Balls

grass grazed all natural Black Falls beef

Sweet Potatoes

wood roasted, balsamic, parsley

Chop Salad

romaine, radicchio, hearts of palm, egg, tomato, cucumber, ceci, gorgonzola, salami, dijon red wine vinaigrette

Garden Salad

romaine, tomato, cucumber, onion, house blend mozzarella, croutons, herbed vinaigrette

SECOND COURSE (Choice of one)

Classic Pepperoni Pizza

house blend mozzarella, tomato sauce, pepperoni

Bacco Sausage Pizza

house made sausage, roasted onion, hot peppers, house blend mozzarella, tomato sauce

Fingerling Potato White Pizza

gorgonzola, artichoke, rosemary, house blend mozzarella

Strozzapretti Norcina

bacco sausage, tomato, cream, white truffle oil

Pappardelle Funghi

wild mushroom ragu

All Natural Miller’s Farm Chicken Breast Entrée

wood roasted, sweet potato, broccoli, asparagus

Roasted Salmon Fillet Entrée

wood roasted, sweet potato, broccoli, asparagus

THIRD COURSE (Choice of one)


ladyfingers, mascarpone mousse, espresso, cocoa


whipped ricotta, citrus, chocolate, pistachio


assorted flavors available



Meal for Two (Lunch or Dinner)

2 Fajita Style Burritos:

Grilled Poblano Peppers and Onions and Ranchero Sauce

Your Choice of Burrito Meat:

Lent Special Shrimp Ranchero

Mexican Stewed Chicken

Grilled Chicken

Grilled Skirt Steak

Beer Battered Whitefish

Ground Beef

Braised Red Chile Pork


Includes: Guacamole, Sour Cream and Your Choice of Toppings

2 Soft Drinks

(Meal is $21 Value!)


LUNCH: $25



Baby squid lightly floured, fried and served with lemon wedges and ammoglio sauce


Three jumbo cold water shrimp poached in aromatic courte bouillon, served chilled with house cocktail sauce


Mixed greens topped with cherry tomatoes, cucumbers, black olives and our creamy garlic parmegiano dressing



Homemade spinach pasta pillows filled cheese, in a tomato cream sauce


Creamy Arborio rice simmered with assorted vegetables, chicken tenders, white wine, herbs and Parmegiano Regiano


Great Lakes fillet of Whitefish sautéed in toasted almond butter with lemon and herbs, served with seasonal vegetables


Sautéed free range veal scaloppini, with wild mushroom, tomato fillet and Madeira wine sauce, served with seasonal vegetables


Spice crust, hand cut strip steak, finished with Andiamo zip sauce, served with seasonal vegetables

Star Lanes Restaurant and Sports Bar at Emagine


Starlet Appetizer (Choose One)

Fried Pickles

Calamari Fries

Chicken Quesadilla

Entrees (Choose Two)

Any Crust Specialty Pizza

Buffalo Chicken Sliders w/ Fries

Star Burger w/ Fries

Southwest Salad

Dessert (Choose One)

Triple Layer Chocolate Brownie

S’more Sundae

Bread Pudding

This article brought to you by the good folks at Urbane Apartments Royal Oak Michigan, Urbane Apartments Ferndale Michigan,Urbane Apartments Birmingham Michigan, and Urbane Apartments Dearborn Michigan

Mike G

Mike G

Mike G is a songwriter and local musician, freelance writer, baseball enthusiast, lover of travel, and a terrible mechanic. When MJ graduated from Central Michigan University with a degree in Creative Writing, he was immediately barraged with 'questions' of "What are you gonna do, teach?" He is determined to not get a job teaching. So far, so good. With music, MJ's traveled the country touring on his songs. Having spent time in places from Chicago to Seattle, LA to New Orleans, and Nashville to NYC, he is convinced that Detroit and its 'burbs have the the highest concentration of 'native' songwriting talent anywhere. Eat it, New York. You too, LA. MJ started writing for the Urbane Life in the summer of 2011. He also writes for a handful of other websites as well as an immigration lawyer. He used to work in a publishing house. He's glad he's out.