Weber’s Restaurant

3050 Jackson Rd.
734-769-2500

LUNCH MENU IS AVAILABLE MONDAY THROUGH FRIDAY

Lunch 3 courses $15

APPETIZER

CHEF JEREMY’S SOUP OF THE DAY OR WEBER’S HOUSE SALAD

LUNCHEON

WEBER’S LONDON BROIL*
Thinly sliced marinated flank steak served with basmati rice and seasonal vegetables
LAKE SUPERIOR WHITEFISH
Traditional oven-broiled Served with garden vegetable
SEAFOOD LINGUINE
Fresh seafood sautéed with zucchini, summer squash, red peppers, and baby kale in a light Marsala cream sauce
BEEF STROGANOFF
Beef tips, mushrooms, caramelized onions, red wine demi-glaze, sour cream
ROASTED PORTEBELLA (VEGAN)
Sautéed spinach, sun dried tomato, mushroom, roasted red peppers, balsamic reduction
BACON CHEDDAR BURGER
1/2 pound of Angus beef with bacon and cheddar. Served on a Weber’s Bakery bun with tomato, lettuce, and onion
SALMON* FARM RAISED ATLANTIC
Suggested: oven broiled, chargrilled, and barbequed, with basmati rice and seasonal vegetables
WALNUT CHICKEN GORGONZOLA SALAD
Grilled chicken, mixed greens, Gorgonzola cheese, sun-dried cranberries, red onion, and walnut vinaigrette
BIBB SALAD
Bibb lettuce, beets, fennel, orange supremes, goat cheese, brown derby dressing
TUSCAN CHICKEN
Sautéed breast of chicken over linguine with Andouille sausage, mushrooms, red onion, cilantro, and tomatoes in a white cream sauce
ORIGINAL COBB
Mixed lettuce, tomato, bacon, chicken, egg, avocado, crumbled Roquefort, brown derby dressing
REUBEN
Corned Beef and Gruyere, Brinery sauerkraut, on Weber’s Bakery Rye

DESSERTS

HOUSE MADE ICE CREAM OR SORBET
Ask your server for today’s available selections
MINI FUDGE BROWNIE SUNDAE
CANNOLI

Traditional Italian pastry with sweet cheese and chocolate

CHOICE OF WEBER’S SPECIAL BLEND COFFEE OR HOT TEA

Dinner – 4 Courses $28

STARTERS

STEAMED GARLIC MUSSELS
Steamed Prince Edward Island Mussels served in a garlic clam broth, with garlic bread and drawn butter
ESCARGOT
Crock-baked with chef’s garlic butter
SPINACH BREAD
French bread baked with mozzarella, Romano, sautéed spinach , garlic, and ranch dressing
JUDITH POINT CALAMARI
Flash fried. Scallion aioli and lemon

SECOND COURSE
CHEF JEREMY’S SOUP OF THE DAY OR WEBER’S HOUSE SALAD

MAIN COURSE

PRIME RIB OF BEEF
Our Specialty of the house since 1950 10 oz Reserve cut, with baked potato
SEAFOOD LINGUINE
Fresh seafood sautéed with zucchini, sum- mer squash, red peppers, and baby kale in a light Marsala cream sauce
CRAB STUFFED SHRIMP
Jumbo lump crab, roasted basil tomatoes, parmesan polenta
LAKE SUPERIOR WHITEFISH
Potato, scallion, and roasted horseradish encrusted, citrus beurre blanc, seasonal vegetables
ROASTED PORTEBELLA (VEGAN)
Sautéed spinach, sun dried tomato, mushroom, roasted red peppers, balsamic reduction
TUSCAN CHICKEN LINGUINE Andouille sausage, mushrooms, red onion, cilantro, and tomatoes in a white cream
MAPLE LEAF FARMS’S DUCK
Roasted Half duck, cranberry glaze, with basmati rice and seasonal vegetables
SALMON* FARM RAISED ATLANTIC
Chargrilled. Served with basmati rice and seasonal vegetables
LONDON BROIL*
Marinated, chargrilled and thinly sliced. Served with basmati rice and seasonal vegetables
MILLER FARM’S FREE RANGE CHICKEN
Pan fired Amish chicken, rosemary au jus. Served with basmati rice and seasonal vegetables

DESSERTS

HOUSE MADE ICE CREAM OR SORBET
Ask your server for today’s available selections
MINI FUDGE BROWNIE SUNDAE
CANNOLI
Traditional Italian pastry with sweet cheese and chocolate

CHOICE OF WEBER’S SPECIAL BLEND COFFEE OR HOT TEA
NO SUBSTITUTIONS
These Discounted selections are not combinable with other discounts or promotions.

*These food items are served raw or undercooked or can be cooked to order. Consuming raw or undercooked meats, poultry, produce, seafood, shellfish, or eggs may increase your risk of food borne illness

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