245 South Eton Street, Birmingham, MI 48009
248.647.7774245 South Eton Street, Birmingham, MI 48009248.647.7774
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march
06mar(mar 6)4:00 pm18apr(apr 18)10:00 pmFeast for Fast
FEAST FOR FASTLenten Specials Wednesday, March 6 - Thursday, April 18Red Snapper Veracruz Olives, Capers, Slivered Jalapeños, Tomatoes, Garlic, Cilantro, Lime $16Almond Crusted Halibut Asparagus and Mushroom Risotto, Brown Butter Beurre Blanc $48Lobster Pot Pie Carrots, Red Skin
FEAST FOR FAST
Lenten Specials
Wednesday, March 6 – Thursday, April 18
Red Snapper Veracruz
Olives, Capers, Slivered Jalapeños,
Tomatoes, Garlic, Cilantro, Lime
$16
Almond Crusted Halibut
Asparagus and Mushroom Risotto,
Brown Butter Beurre Blanc
$48
Lobster Pot Pie
Carrots, Red Skin Potatoes, Asparagus, Pie Crust
$48
Executive Chef Eric Voigt,
Executive Pastry Chef Christina Wood
Executive Sous Chef Bill Morales,
Sous Chef Christian Haroutunian
Matire d’ Fabrice Valiot, Wine Spectator
Best of Award of Excellence 2017 and 2018!
For more information or reservations, call 248-647-7774.
March 6 (Wednesday) 4:00 pm - April 18 (Thursday) 10:00 pm
Big Rock Chophouse
245 South Eton Street, Birmingham, MI 48009
08mar6:00 pm9:00 pmCooking Classes - Try Your Luck at Cooking with Chef Eric - SOLD OUT
TRY YOUR LUCK AT COOKING WITH CHEF ERIC Learn how to make a popular St. Patrick’s Day dinner for your entire family to enjoy. March 8, 2019 • 6 p.m. to 9
TRY YOUR LUCK AT COOKING WITH CHEF ERIC
Learn how to make a popular St. Patrick’s Day dinner for your entire family to enjoy.
March 8, 2019 • 6 p.m. to 9 p.m.
$80
Call to reserve your spot as class sizes are limited! 248.667.7774
(Friday) 6:00 pm - 9:00 pm
Big Rock Chophouse
245 South Eton Street, Birmingham, MI 48009
14mar6:30 pmOrin Swift Wine Dinner
Orin Swift Wine DinnerPresented by Kelly Sventy, Business Development Manager-Michigan, Gallo Family WinesMarch 14, 2019$150 inclusive of tax and tip.Reception 6:30 P.M.Assorted savory tarts, vegetable crudité, charcuterie2017 Blank Stare
Orin Swift Wine Dinner
Presented by Kelly Sventy, Business Development Manager-Michigan, Gallo Family Wines
March 14, 2019
$150 inclusive of tax and tip.
Reception 6:30 P.M.
Assorted savory tarts, vegetable crudité, charcuterie
2017 Blank Stare Sauvigon Blanc, Russian River Valley
Amuse bouche
Cioppino
Halibut, seabass, shrimp, crab, clams, fumet
2016 Slander Pinot Noir, Sonoma Coast
Oxtail
Gnocchi, ragu, braised shallots, frisee
2016 Abstract Red Blend, California
Pork cheeks
Roasted root vegetables, blue cheese, pearl onions
2016 Machete Red Blend, California
Dry aged strip
Roasted Brussel sprouts, cauliflower
2015 Palermo Cabernet Sauvignon, Napa Valley
2017 8 years in the Desert, Red Blend, California
Cheese
Taleggio, bacon, black pepper crisp, onion relish
2015 Papillon, Bordeaux Blend, Napa Valley
Dessert
Brown butter cake, butterscotch mousse, fig jam, raspberry sauce, blackberry gel
NV Mute, Desert wine, California
Coffee service
Click here to purchase tickets to this event.
Executive Chef Eric Voigt, Executive Pastry Chef Christina Wood
Executive Sous Chef Bill Morales, Sous Chef Christian Haroutunian
Matire d’ Fabrice Valiot, Wine Spectator Best of Award of Excellence 2017 and 2018!
(Thursday) 6:30 pm
Big Rock Chophouse
245 South Eton Street, Birmingham, MI 48009
april
06mar(mar 6)4:00 pm18apr(apr 18)10:00 pmFeast for Fast
FEAST FOR FASTLenten Specials Wednesday, March 6 - Thursday, April 18Red Snapper Veracruz Olives, Capers, Slivered Jalapeños, Tomatoes, Garlic, Cilantro, Lime $16Almond Crusted Halibut Asparagus and Mushroom Risotto, Brown Butter Beurre Blanc $48Lobster Pot Pie Carrots, Red Skin
FEAST FOR FAST
Lenten Specials
Wednesday, March 6 – Thursday, April 18
Red Snapper Veracruz
Olives, Capers, Slivered Jalapeños,
Tomatoes, Garlic, Cilantro, Lime
$16
Almond Crusted Halibut
Asparagus and Mushroom Risotto,
Brown Butter Beurre Blanc
$48
Lobster Pot Pie
Carrots, Red Skin Potatoes, Asparagus, Pie Crust
$48
Executive Chef Eric Voigt,
Executive Pastry Chef Christina Wood
Executive Sous Chef Bill Morales,
Sous Chef Christian Haroutunian
Matire d’ Fabrice Valiot, Wine Spectator
Best of Award of Excellence 2017 and 2018!
For more information or reservations, call 248-647-7774.
March 6 (Wednesday) 4:00 pm - April 18 (Thursday) 10:00 pm
Big Rock Chophouse
245 South Eton Street, Birmingham, MI 48009
12apr6:00 pm9:00 pmCooking Classes - Spring into Spring Cooking
SPRING INTO SPRING COOKING WITH YOUR CHOICE OF CLASSES April 12, 2019 • 6 p.m. to 9 p.m. Spring cooking with Chef Eric or Spring cookie class with Chef Christina. $80Call to reserve
SPRING INTO SPRING COOKING WITH YOUR CHOICE OF CLASSES
April 12, 2019 • 6 p.m. to 9 p.m.
Spring cooking with Chef Eric or Spring cookie class with Chef Christina.
$80
Call to reserve your spot as class sizes are limited! 248.647.7774
(Friday) 6:00 pm - 9:00 pm
Big Rock Chophouse
245 South Eton Street, Birmingham, MI 48009
may
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