Joe Muer Seafood Menu
Welcome to Joe Muer Seafood, a premier seafood restaurant nestled in the heart of Detroit at the Renaissance Center. Known for its stunning views of the Detroit River, Joe Muer Seafood offers a dining experience that combines exquisite cuisine with a refined atmosphere.
The menu proudly features expertly prepared dishes that celebrate the best of the sea. Indulge in succulent East Coast oysters, tender scallops, and flavorful Tiger shrimp that leave a lasting impression. For those seeking heartier options, the mouthwatering salmon Wellington and crab-stuffed flounder are standout choices. Don’t miss the iconic old-school dessert cart for a sweet finish to your meal.
With attentive service from seasoned professionals, every visit promises a memorable dining adventure. Whether celebrating a special occasion or enjoying a casual night out, Joe Muer Seafood delivers culinary excellence that keeps guests returning for more.
LUNCH - APPETIZERS & STARTERS - MUER TRADITIONS
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
STEAK AND POTATO
Grilled “Chairman’s Reserve” tenderloin tips and house made potato gnocchi, butternut squash puree, Swiss Chard, Cabernet demi
LUNCH - APPETIZERS & STARTERS - MODERN CLASSICS
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
Bouillabaisse broth, melted leeks, fennel pollen
SMOKED SALMON AVOCADO TOAST
Hot-smoked, pickled red onion, arugula, tomato caper relish, avocado, toasted baguette
TEMPURA ASPARAGUS
Served with miso-mustard dipping sauce
LUNCH - SOUPS & SALADS
BOSTON CLAM CHOWDER
Potatoes, root vegetables, bacon and fresh Quahog clams
SOUP OF THE DAY
Made fresh daily
LOBSTER BISQUE
Rich broth with butter poached lobster infused with sherry and creme
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
CHARRED BEET SALAD
Red and yellow beets, arugula, cumin spiced carrots, grilled red onion, Bulgarian feta, lemon honey vinaigrette GF
HONEYCRISP APPLE SALAD
Baby arugula, caramelized fennel, Marcona almonds, gingerbread croutons, Manchego cheese, caramel apple vinaigrette
SEAFOOD COBB SALAD
Chilled shrimp, jumbo lump crab meat, applewood bacon, tomatoes, hard cooked egg, Roquefort cheese, lemon herb vinaigrette GF
LUNCH - CHALKBOARD FEATURES
SHRIMP AND SCALLOP LINGUINE
Roasted sweet peppers, spinach, beech mushrooms, and a spicy diablo sauce
EAGLE CREEK RAINBOW TROUT
Cornmeal dusted, toasted almonds, red lentils, Swiss chard, hon-shimeji mushrooms, shrimp scampi
TIGER SHRIMP “DIABLO”
Shaved garlic, roasted fennel, fingerling potatoes, duck confit and Sambal Oelek butter
LAKE ERIE PERCH
Choice of served with whipped potatoes, haricot verts and tarter sauce
“BAJA STYLE” FISH TACOS
Seasoned fresh Mahi-Mahi, corn tortillas, cilantro leaves, slaw, avocado salsa, caramelized onions and chipotle cream GF
LUNCH - SANDWICHES
LOBSTER ROLL
Maine lobster meat with Louis dressing infused with brandy
PRIME MUER BURGER
28 day dry aged, cooked to order and served on a toasted challah bun with white truffle pomme frites
ATLANTIC SALMON BURGER
Chopped salmon, capers, fresh dill and Dijon mustard, grilled on an artisan roll with roasted garlic aioli
JOE MUER STEAK WRAP
Grilled tenderloin steak bites, roasted peppers, caramelized onions, cheese blend, chipotle aioli, romaine lettuce, sun-dried tomato wrap
SHRIMP PO’ BOY
Beer-battered shrimp, cajoun remoulade, tomato, shredded lettuce on a griddled brioche bun. Served with crispy shoestring fries
TEMPURA CHICKEN
Gochujang sauce, pickled cucumbers, Cole slaw, served on a Brioche bun
LUNCH - ENTREES - MUER TRADITIONS
BROILED LAKE SUPERIOR WHITEFISH
Broiled and served with fresh lemon GF
JOE MUER CLASSIC FISH AND CHIPS
Hand cut cod loins, crisp beer batter, dill-tartar sauce and crisp shoestring fries
LUNCH - ENTREES - MODERN CLASSICS
SCOTTISH SALMON
Butternut squash risotto, haricots verts, charred green onion, roasted parsnip, Honeycrisp apple and dried fruit compote, pomegranate gastrique
VEGAN DELIGHT
House made vegan red curry sauce, roasted seasonal vegetables, fried rice
LUNCH - RAW BAR
COLOSSAL SHRIMP COCKTAIL
Poached in aromatic courte bouillon with fiery house sauce GF
OYSTER VARIETIES
(HALF DOZEN) Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon GF
LUNCH - SUSHI
JOE MUER ROLL
Salmon, shrimp, avocado, cucumber, krab, campyo, tuna, spicy mayo, tempura crunch flakes
DYNAMITE ROLL
Shrimp, avocado, cucumber roll topped with baked spicy krab and a spicy chili powder
KING ROLL
King Crab, cucumbers and avocado topped with spicy krab and scallions
RENAISSANCE ROLL
Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce
LUNCH - SIDE DISHES
CREAMED SPINACH
STEWED TOMATOES
GF
POTATO DAUPHINOISE SKILLET
BLACK TRUFFLE MACARONI AND CHEESE
BLUE CRAB & CHEDDAR POTATOES
TENDER ASPARAGUS SPEARS
With Bearnaise sauce GF
SAUTEED MUSHROOM BLEND
Shitake, Button, and Beech with sliced garlic and zip sauce GF
MUER’S HAND SHREDDED COLESLAW
Herb vinaigrette GF
FINGERLING POTATOES LYONNAISE
Caramelized onions and herbs GF
FRIED BRUSSEL SPROUTS
FRIED BRUSSEL SPROUTS
SAFFRON RICE PILAF
CANDIED SWEET POTATOES
With torched meringue
PARMESAN-WHITE TRUFFLE POMMES FRITES
GF
DINNER - APPETIZERS & STARTERS - MUER TRADITIONS
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
STEAK AND POTATO
Grilled “Chairman’s Reserve” tenderloin tips and house made potato gnocchi, butternut squash puree, Swiss Chard, Cabernet demi
DINNER - APPETIZERS & STARTERS - MODERN CLASSICS
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
Bouillabaisse broth, melted leeks, fennel pollen
SMOKED SALMON AVOCADO TOAST
Hot-smoked, pickled red onion, arugula, tomato caper relish, avocado, toasted baguette
TEMPURA ASPARAGUS
Served with miso-mustard dipping sauce
DINNER - SOUPS & SALADS
BOSTON CLAM CHOWDER
Potatoes, root vegetables, bacon and fresh Quahog clams
SOUP OF THE DAY
Made fresh daily
LOBSTER BISQUE
Rich broth with butter poached lobster infused with sherry and creme
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
CHARRED BEET SALAD
Red and yellow beets, arugula, cumin spiced carrots, grilled red onion, Bulgarian feta, lemon honey vinaigrette GF
HONEYCRISP APPLE SALAD
Baby arugula, caramelized fennel, Marcona almonds, gingerbread croutons, Manchego cheese, caramel apple vinaigrette
SEAFOOD COBB SALAD
Chilled shrimp, jumbo lump crab meat, applewood bacon, tomatoes, hard cooked egg, Roquefort cheese, lemon herb vinaigrette GF
DINNER - CHALKBOARD FEATURES
SHRIMP AND SCALLOP LINGUINE
Roasted sweet peppers, spinach, beech mushrooms, and a spicy diablo sauce
EAGLE CREEK RAINBOW TROUT
Cornmeal dusted, toasted almonds, red lentils, Swiss chard, hon-shimeji mushrooms, shrimp scampi
TIGER SHRIMP “DIABLO”
Shaved garlic, roasted fennel, fingerling potatoes, duck confit and Sambal Oelek butter
LAKE ERIE PERCH
Choice of served with whipped potatoes, haricot verts and tarter sauce
“BAJA STYLE” FISH TACOS
Seasoned fresh Mahi-Mahi, corn tortillas, cilantro leaves, slaw, avocado salsa, caramelized onions and chipotle cream GF
DINNER - SANDWICHES
LOBSTER ROLL
Maine lobster meat with Louis dressing infused with brandy
PRIME MUER BURGER
28 day dry aged, cooked to order and served on a toasted challah bun with white truffle pomme frites
ATLANTIC SALMON BURGER
Chopped salmon, capers, fresh dill and Dijon mustard, grilled on an artisan roll with roasted garlic aioli
JOE MUER STEAK WRAP
Grilled tenderloin steak bites, roasted peppers, caramelized onions, cheese blend, chipotle aioli, romaine lettuce, sun-dried tomato wrap
SHRIMP PO’ BOY
Beer-battered shrimp, cajoun remoulade, tomato, shredded lettuce on a griddled brioche bun. Served with crispy shoestring fries
TEMPURA CHICKEN
Gochujang sauce, pickled cucumbers, Cole slaw, served on a Brioche bun
DINNER - ENTREES - MUER TRADITIONS
BROILED LAKE SUPERIOR WHITEFISH
Broiled and served with fresh lemon GF
JOE MUER CLASSIC FISH AND CHIPS
Hand cut cod loins, crisp beer batter, dill-tartar sauce and crisp shoestring fries
DINNER - ENTREES - MODERN CLASSICS
SCOTTISH SALMON
Butternut squash risotto, haricots verts, charred green onion, roasted parsnip, Honeycrisp apple and dried fruit compote, pomegranate gastrique
VEGAN DELIGHT
House made vegan red curry sauce, roasted seasonal vegetables, fried rice
DINNER - RAW BAR
COLOSSAL SHRIMP COCKTAIL
Poached in aromatic courte bouillon with fiery house sauce GF
OYSTER VARIETIES
(HALF DOZEN) Chef’s fresh selection on East and West Coast oysters presented with champagne mignonette, cocktail sauce, horseradish and lemon GF
DINNER - SUSHI
JOE MUER ROLL
Salmon, shrimp, avocado, cucumber, krab, campyo, tuna, spicy mayo, tempura crunch flakes
DYNAMITE ROLL
Shrimp, avocado, cucumber roll topped with baked spicy krab and a spicy chili powder
KING ROLL
King Crab, cucumbers and avocado topped with spicy krab and scallions
RENAISSANCE ROLL
Spicy tuna, tempura shrimp, unagi, cucumber, white tuna, green onion and torched with special sauce
DINNER - SIDE DISHES
CREAMED SPINACH
STEWED TOMATOES
GF
POTATO DAUPHINOISE SKILLET
BLACK TRUFFLE MACARONI AND CHEESE
BLUE CRAB & CHEDDAR POTATOES
TENDER ASPARAGUS SPEARS
With Bearnaise sauce GF
SAUTEED MUSHROOM BLEND
Shitake, Button, and Beech with sliced garlic and zip sauce GF
MUER’S HAND SHREDDED COLESLAW
Herb vinaigrette GF
FINGERLING POTATOES LYONNAISE
Caramelized onions and herbs GF
FRIED BRUSSEL SPROUTS
FRIED BRUSSEL SPROUTS
SAFFRON RICE PILAF
CANDIED SWEET POTATOES
With torched meringue
PARMESAN-WHITE TRUFFLE POMMES FRITES
GF