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Premium Detroit Steakhouse
About
If you’re looking for a top-flight dining experience right in the heart of the action at Greektown, look no further than Prism.
Winner of the Best Steakhouse award from HOUR Detroit Magazine, Prism delivers a sensory overload from appetizer through dessert thanks to our award-winning dishes, renowned musical accompaniment, and stylish, tasteful decor combined with a perfect view of the Detroit skyline.
At Prism, you’ll get a dining experience that rivals any other restaurant in Detroit. An award-winning menu, combining top-quality steaks and seafood, designed by accomplished chefs caters to any taste no matter what you’re in the mood for. And a well-rounded wine and drink list helps you find the perfect accompaniment to any dish you pick on the menu, every time.
Hours
SUNDAY: 5PM - 9:30PM
MONDAY: CLOSED
TUESDAY: CLOSED
WEDNESDAY: CLOSED
THURSDAY: 5PM - 9:30PM
FRIDAY: 5PM - 10:30PM
SATURDAY: 5PM - 10:30PM
Contact
ADDRESS:
555 East Lafayette Street
Detroit, MI 48226
555 East Lafayette Street
Detroit, MI 48226
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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Prism Steakhouse Menu
ROCK SHRIMP | 21
CRISPY FRIED, SWEET AJI AMARILLO DRIZZLE
LUMP CRAB CAKE | 26
HERB SALAD, KEY WEST MUSTARD SAUCE
SHRIMP COCKTAIL (4pc) |18
COCKTAIL SAUCE, LEMON
STUFFED ARANCINI |18
ARBORIO RICE,MOZZARELLA, BUTTERNUT SQUASH, CRISPY SAGE
BUFFALO BRUSSEL SPROUTS|15
GOLDEN-FRIED SPROUTS, BUTTERY HOT SAUCE, CRUMBLED BLUE CHEESE
PORTOBELLO STRUDEL| 20
GRILLED MUSHROOM, FIG JAM, CREAMY BRIE, PHYLLO DOUGH
ROASTED TOMATO CREAM |10
GARLIC CROSTINI, BASIL OIL, CRISPY SHALLOTS
PUMPKIN & BUTTERNUT BISQUE | 14
SMOKED GOUDA, BACON LARDONS, CHIVES
CRISPY CHICKEN SALAD |25
HOME-STYLE CHICKEN TENDERS, ROMAINE, SPINACH, BACON, CHEDDAR, HOUSE RANCH
CAESAR SALAD |HALF 8 | FULL 15
ROMAINE HEART, PARMIGIANO-REGGIANO, GARLIC CROUTONS, CAESAR DRESSING
MICHIGAN SALAD |HALF 9 | FULL 16
SPRING GREENS, BLUE CHEESE, DRIED CHERRIES, RED ONION, PRALINE PECAN, RASPBERRY VINAIGRETTE
ADDITIONS: SCALLOPS 20 | GULF SHRIMP 17 | SALMON* 25 | FILET TIPS* 19
LOBSTER PAPPARDELLE | 39
POACHED LOBSTER, TARRAGON CREAM, PAPPARDELLE, ROE, FINES HERBES
MUSHROOM RAVIOLI |29
FORAGED MUSHROOMS, GARLIC CREAM, WHITE TRUFFLE OIL
STEAK GORGONZOLA* |35
SEARED FILET TIPS, PAPPARDELLE, GORGONZOLA CREAM, CRISPY SHALLOT, BALSALMIC REDUCTION
SURF & TURF | MP
PETITE FILET MIGNON WITH HALF-POUND MAINE LOBSTER TAIL
LOCH DUART SALMON |39
EVERYTHING-CRUSTED, DILL CREAM SAUCE, GRILLED ASPARAGAS, WHIPPED POTATOES
DIVER SCALLOPS | 49
MARINATED SWEET PEPPERS, THAI CHILI GLAZE
CHICKEN FLORENTINE | 29
SPINACH-STUFFED CHICKEN BREAST, HERB CREAM, WHIPPED POTATOES, ASPARAGAS
GRECHIAN LAMB CHOPS | 3 CHOPS 43 |5 CHOPS 77
BLISTERED TOMATOES, RED ONION, CUCUMBER-GARLIC YOGURT
MUSHROOM RAVIOLI |31
FORAGED MUSHROOMS, GARLIC CREAM, WHITE TRUFFLE OIL
PRIME BUTCHER BURGER |25
BLUE CHEESE, WILD MUSHROOMS, CARMELIZED ONIONS, DETROIT STEAK BUTTER
FILET MIGNON 6oz |39
PETITE DUCHESS CUT
FILET 9oz |59
CENTER BARREL CUT
NY STRIP 16oz |52
PRIME, AGED 56 DAYS, BONE-IN, BLACK ANGUS, CREEKSTONE FARMS
RIBEYE 16oz |59
CHICAGO CUT
TOMAHAWK RIBEYE 28oz| 135
LONG BONE
ACCOMPANIMENTS:
AU POIVRE 7 | BLUE CHEESE 5 | MUSHROOMS | 6
ADDITIONS:
8oz LOBSTER TAIL MP | SCALLOPS 18 | GULF SHRIMP 17
GRILLED ASPARAGAS |12
PARMIGIANO-REGGIANO, AGED BALSAMIC SYRUP
CAULIFLOWER GRATIN | 12
CHEDDAR FONDUE, BUTTER CRUMB
SAUTEED SPINACH | 11
TOASTED GARLIC, LEMON ZEST
MUSHROOM SAUTE' |13
FIELD MUSHROOMS, AROMATICS
CHARRED BRUSSEL SPROUTS | 13
CARMELIZED ONION, SMOKEY BACON
WHIPPED POTATOES |11
YUKON GOLDS, ROASTED GARLIC
LOADED BAKED POTATO |12
BACON, SOUR CREAM, BUTTER, CHIVES
SHOESTRING FRIES |10
ROASTED GARLIC, SMOKED SEA SALT
