Royal Oak Restaurant Week: Dinner 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 dinner specials for this year’s Royal Oak Restaurant Week.



Guinness Fish & Chips, served with O’Tooles’ Side Salad

& Homemade Car Bomb Brownie


O’Tooles Award Winning “Double Slab” BBQ Ribs

Served with Fries & Creamy Coleslaw – or – O’Tooles Side Salad & Homemade Car Bomb Brownies

Lily’s Seafood & Brewery


First Course – Choose One

Lily’s Creole Soup

Our Signature Soup! A Creole creation w/ authentic Andouille sausage, crawfish tails and tender chicken breast all set adrift in a hearty broth of chunky tomatoes and fresh garden vegetables.

Soup Du jour

Ask your server for today’s homemade selection.

Lily’s Classic Caesar

Lily’s classic salad of crisp romaine lettuce, house-made croutons and aged parmesan tossed w/ our creamy Caesar dressing and garnished w/ imported anchovy fillets.

Fusion Salad

A petite version of our signature salad, crisp romaine tossed with our creamy green goddess dressing and garnished with tart dried cranberries, huntsman cheese, Cajun candied walnuts, crisp cucumber and slivered red onion.

Second Course – Choose One

Buffalo Lobster Fritters

Crispy lobster fritters served over a shaved carrot & celery slaw with a delicious Roquefort aioli

Red Curry Catfish Satay

Tender catfish satay marinated in a rich red curry, char-grilled and served with a curry rice ball & spicy peanut dipping sauce.

Delaware Bay Style Cocktail Shrimp

Plump Jumbo shrimp, seasoned with a savory blend of Delaware Bay spices, served chilled with our zesty cocktail sauce.

Dinner Entrée – Choose One

Bone-In Pork Chop w/ Sweet Potato, Corn & Jalapeno Hash and Lily’s Honey BBQ

A hand cut chop, perfectly char-grilled, painted with our house made clover honey BBQ sauce, served over sweet potato hash and presented with garlicky baby spinach.

Char-grilled Scottish Salmon w/ Mushroom Truffle Compound Butter

Fresh Scottish salmon, rubbed with house spices, char-grilled, placed over caramelized onion mashed potatoes, crowned with a truffle & mushroom compound butter and garnished with fried eggplant.

Seared Swordfish over 10 Bean & Bacon Stew

A gorgeous swordfish steak, lightly seasoned, quickly seared, served over a rich 10 bean stew with Lily’s house smoked bacon, drizzled with a parsnip puree and served with braised collard greens.

Chicken Cordon Bleu with Homemade Bacon

Panko crusted chicken breast stuffed w/ bacon and bleu cheese. Served w/ mashed potato, green beans and a delicate mornay sauce.

Dessert – Choose One

Chocolate Chip Cheesecake

Silky oreo crusted chocolate cheesecake studded with chocolate chips, complimented w/ a forest berry reduction and finished w/ vanilla mousse.

Strawberry & Vanilla Mousse Parfait

Sweet ripe strawberries layered with a rich vanilla mousse

Lockhart’s BBQ


First Course – Choose One

Choice of Soup or Loretta Salad


Lockhart’s Special

A combination of Smoked Brisket, Pulled Pork, Ribs and Sausage with choice of two sides


Chocolate Peanut Butter Torte

Oxford Inn




Spinach and Artichoke Dip



Fresh mixed greens served with choice of dressing


Choice Top Sirloin

A flavorful 8 ounce center cut

Beef Brisket

Top quality Brisket seasoned with our special rub and slow roasted with aromatic vegetables until fork cut tender.

Roasted Pork Tenderloin

With warm fried Michigan honey crisp apples

BBQ Atlantic Salmon

Glazed with apricot and ancho chile pepper preserves


A warm rich chocolate covered brownie.

Served with vanilla ice cream and drizzled with chocolate topping




Spinach and Artichoke Dip


Fresh tossed Caesar salad


Filet Mignon

The most tender and leanest of steaks charbroiled to perfection

Sea Scallops

Fresh sea scallops seasoned with a hint of lemon and charbroiled.

Barbecued Rib and Coconut Shrimp Combo

Special cut baby back ribs that will fall off the bones, carmelized with our famous bbq sauce. Accompanied with jumbo butterflied shrimp hand dipped and battered then rolled with fresh breaded coconut flakes.


Sander’s Hot Fudge Cream Puff

Royal Oak Brewery


3-Course dinner includes one pint (16oz) of our hand-crafted beer!

First Course – Choose One

Choice of Dinner Salad or Cup of Soup

Second Course – Choose One

Cajun Ribeye Steak

12oz USDA certified Angus coated in Cajun spices and cooked to your liking. Served with roasted red skin potatoes and mixed vegetables.

Voodoo Curry

A combination of shrimp, bay scallops, chicken, bacon and andouille sausage slow cooked with mixed peppers, onions and okra and finished with coconut milk. Served over steamed rice and with a side of garlic bread.

Perch Scampi

Fresh catch perch sautéed with onions, garlic, herbs and white wine, finished with olive oil over a bed of angel hair pasta. Served with a side of garlic bread.


Chocolate Lava Cake

Town Tavern


First Course – Choose One

Chicken Barley Soup, Cremini Mushrooms


Baby Kale Salad, Maple Vinaigrette, Chevre, Shallot, Green Apple, Crostini

Second Course – Choose One

Char Grilled Flat Iron, Port Wine Demi, Bleu Cheese, Brussels Sprouts, Potato Cakes


Sautéed White Shrimp, Garlic Butter Sauce, Tomato, Pepperoncini’s, Capers, Oregano Rice


Warm Chocolate Chip Cookie, Coffee Heath Ice Cream, Sander’s Hot Fudge

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.