Menu
Tribute features an innovative fusion of classical French cuisine punctuated with modern American accents. Season after season, the menu incorporates the finest, freshest ingredients in non-traditional combinations, complemented by an acclaimed wine list. The multi-course Degustation Menu, available daily for dinner, has become a Tribute hallmark.
Here, dining is both fun and fascinating. Guests are encouraged to visit the kitchen to watch nationally acclaimed Executive Chef Rich Travis and his high-energy team in action. The Sous Chef calls out orders while line chefs are creating art on plates. Pastry Chef Alexis Henslee and her team spring into action when desserts are ordered. Watch for a few minutes, and what appears to be mayhem quickly transforms into artistic, gastronomical triumph. One realizes a methodical organization permeates the frantic dash.
Sample Selections from our Dinner Menu
Jumbo Gulf Shrimp Chipotle
Tequila Sauce, Guacamole Chip, Lime
Crème Fraiche, Chevre Cheese Tamale
Fourteen Dollars
Tapas Scallop
Sautéed Sea Scallop,
Chorizo Stuffed
Medjool Dates, Manchego Cheese, Baby
Arugula, Sherry Vinaigrette, Smoked Tomato
and Roasted Red Pepper Sauce
Fifteen Dollars
Seared Foie Gras
Pineapple Upside Down Cake,
Maraschino Cherry Foam
Nineteen Dollars
Braised Beef Short Rib
Edamame Mash, Beurre Rouge Glaze,
Vegetable Spring Roll
Thirteen Dollars
Sashimi Tuna
Miso Vinaigrette, Orange Segments, Watercress
Fifteen Dollars
Arborio Crusted Sea Bass
New Potato, Cauliflower, Braised Leeks, Trumpet Royal Mushroom, Verjus, Fried Leeks
Thirty Four Dollars
Irish Salmon Pillow
Steamed Irish Salmon with Shrimp and Scallop Mousse, Fennel Ragout, Oven Roasted Tomatoes, Fennel Salad, Foie Gras Sauce
Twenty Nine Dollars
Duck Duck Goose
Red Currant Glazed Duck Breast and Foie
Gras, Sugar Cap Mushroom Couscous with
Duck Confit, Arugula Foam
Twenty Nine Dollars
Roasted Colorado Rack of Lamb
Butternut Squash Gnocchi, Crispy Sage,
Prosciutto, Roasted Butternut Squash,
Sage Cream Sauce, Parmesan
Forty Two Dollars
Veal Veal
Veal Tenderloin Oscar with Tomato Fondue, Asparagus and Crab Veal Strip Piccata
with Celeriac Ravioli
Thirty Nine Dollars
Harris Farms Beef Tenderloin
Olive Oil Poached Potato Gratin, Black Truffle
Aioli, Potpourri of Creamed Michigan Wild Mushrooms, Vegetable Chips
Thirty Nine Dollars
Pan Roasted Venison Chop
Braised Red Cabbage, Seared Foie Gras,
Roasted Baby Beets and Celeriac Spring Roll,
Black Truffle Aioli, Shaved Black Truffles
Thirty Eight Dollars
