The Statler French American Bistro Claimed

Nestled at the heart of Detroit’s vibrant entertainment district, The Statler French American bistro beckons to patrons with its charming ambiance and a culinary experience that seamlessly melds classic French influences with a contemporary flair. Helmed by the exceptional culinary talents of Certified Master Chef Daniel Scannell, an exclusive designation held by only 72 chefs in the United States, The Statler promises a dining adventure like no other.

Embracing the spirit of a chef-driven concept, The Statler French American Bistro draws inspiration from the quintessential Parisian neighborhood cafes, extending its warm embrace to a diverse clientele. Whether you’re an adventurous gastronome seeking bold flavors or a lover of timeless, traditional cuisine, The Statler French American bistro caters to your palate with unwavering dedication. In our pursuit of culinary excellence, we meticulously source our ingredients from a network of local and international purveyors, ensuring each dish is a harmonious symphony of flavors.

The Statler French American Bistro Restaurant Menu

Indulge in a culinary journey at The Statler French American bistro, where each item on the menu tells a tantalizing tale of exquisite flavors and meticulous craftsmanship. From the moment you peruse the menu, you’ll be transported to the heart of France, where classic French dishes meet a modern twist.

Appetizers:

• French Onion Soup: A comforting classic with caramelized onions, rich beef broth, and melted Gruyère cheese.
• Escargot Bourguignonne: Tender snails sautéed in garlic, parsley, and butter, served in a traditional escargot dish.
• Foie Gras Pâté: A decadent, silky-smooth duck liver pâté, accompanied by house-made brioche and fig compote.
• Coquilles Saint-Jacques (Scallops): Seared sea scallops served in a delicate white wine and cream sauce, with a hint of lemon and topped with crispy breadcrumbs.
• Charcuterie Platter: An assortment of cured meats, artisanal cheeses, olives, and pickled vegetables, perfect for sharing.

Salads:

• Classic Caesar Salad: Crisp Romaine lettuce, garlic croutons, and Parmesan cheese, tossed in a creamy Caesar dressing.
• Niçoise Salad: A colorful medley of seared tuna, hard-boiled eggs, green beans, olives, and mixed greens, drizzled with a Dijon vinaigrette.
• Frisée aux Lardons: Frisée lettuce with crispy bacon, poached egg, and a warm bacon vinaigrette.
• Roasted Beet Salad: Roasted beets, goat cheese, candied walnuts, and arugula, dressed with a honey balsamic vinaigrette.
• Endive and Roquefort Salad: Endive leaves, Roquefort cheese, toasted walnuts, and a sherry vinaigrette.

Entrees:

• Steak Frites: A perfectly cooked steak, served with a mound of golden French fries and a choice of béarnaise or peppercorn sauce.
• Beef Bourguignon: A tender beef stew slow-cooked in red wine with mushrooms, onions, and bacon.
• Coq au Vin: Chicken braised in red wine with mushrooms, onions, and aromatic herbs.
• Duck à l’Orange: Crispy duck leg confit paired with a tangy orange glaze and served with wild rice.
• Ratatouille Provençale: A medley of sautéed vegetables, including eggplant, zucchini, and bell peppers, served with a tomato-based sauce.

Seafood:

• Bouillabaisse: A fragrant and hearty Provençal fish stew with an assortment of seafood, saffron, and served with crusty bread and rouille sauce.
• Pan-Seared Salmon: Salmon fillet, perfectly seared and topped with a lemon-dill cream sauce, accompanied by seasonal vegetables.
• Lobster Thermidor: Lobster tail and claw meat in a creamy, cheesy sauce, broiled to perfection.
• Sole Meunière: A delicate Dover sole fillet sautéed in brown butter and lemon, garnished with capers and parsley.
• Trout Amandine: Rainbow trout fillet dusted with almonds and sautéed to a golden crisp, served with a lemon butter sauce.

Pasta and Risotto:

• Lobster and Shrimp Risotto: Creamy Arborio rice cooked to perfection and infused with succulent lobster and plump shrimp, finished with a touch of saffron.
• Linguine with Clams: Al dente linguine tossed with tender clams, garlic, white wine, and fresh herbs.
• Mushroom Ravioli: House-made ravioli stuffed with a blend of wild mushrooms and served with a light truffle cream sauce.
• Pappardelle with Wild Boar Ragu: Wide ribbons of pappardelle pasta smothered in a rich wild boar ragu, simmered to perfection.
• Truffle Gnocchi: Soft potato dumplings sautéed with truffle butter and topped with shaved truffles.

Desserts:

• Crème Brûlée: A velvety vanilla custard topped with a perfectly caramelized sugar crust.
• Tarte Tatin: An upside-down caramelized apple tart with a flaky pastry crust, served warm with a scoop of vanilla ice cream.
• Chocolate Mousse: A luscious chocolate mousse served in a delicate chocolate cup, garnished with fresh berries.
• Profiteroles: Light choux pastry filled with vanilla ice cream and drizzled with warm chocolate sauce.
• Macarons: An assortment of delicate French macarons in various flavors, including raspberry, pistachio, and lavender.

Beverages:

• Wine Selection: An extensive wine list featuring both French and American wines, carefully chosen to complement the menu.
• Signature Cocktails: Crafted cocktails with a French-American twist, showcasing premium spirits and fresh ingredients.
• Imported and Domestic Beer: A selection of imported and domestic beers to suit a variety of tastes.