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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
ROASTED MARROW | 21
PARSLEY SALAD, CITRUS, PICKLED MUSTARD SEED, BAGUETTE
BOURBON STEAK | 23
TENDERLOIN TIPS, BLUE CHEESE, CRISPY SHALLOTS, BOURBON CREAM
BILLONAIRE'S BACON | 19
CANDIED EXTRA THICK-CUT NUESKE'S BACON, CURED EGG YOLK, SHALLOT BRULEE
ARANCINI | 16
CRISPY MOZZARELLA-FILLED RISOTTO BALL, ROASTED TOMATO SUGO, FRIED BASIL
CLASSIC CAESAR | 15
ROMAINE HEART, PARMIGIANO-REGGIANO, GARLIC CROUTONS, CAESAR DRESSING
WEDGE | 16
ICEBERG LETTUCE, CANDIED BACON, BLUE CHEESE, TOMATOES, HERB-BUTTERMILK DRESSING
MICHIGAN HARVEST | 18
MIXED GREENS, MICHIGAN APPLES, GOAT CHEESE, BRITTLE, HONEY-BALSAMIC DRESSING
FRENCH ONION SOUP | 15
CIDER BRASIED ONIONS, CROUTON, Gruyére
CRAB & CORN CHOWDER | 17
MARYLAND CRAB, ROASTED SWEET CORN, COCONUT, CHILI OIL
TUNA TARTARE | 23
AVOCADO, MANGO, CUCUMBER, LIME CAVIAR, WONTON CRISPS
SHRIMP COCKTAIL | 18
COCKTAIL SAUCE, LEMON
OYSTERS ON THE HALF SHELL | MP
CHEF'S SELECTIONS, MIGNONETTE, COCKTAIL SAUCE
LOCH DUART SALMON | 39
WHIPPED POTATOES, SWISS CHARD, MAPLE GASTRIQUE
YAKUTAT HALIBUT | 53
MISO-GLAZED, BABY BOK CHOY, UMAMI MUSHROOMS, SAKE BUTTER
BRAISED SHORT RIB | 49
CHEDDAR POLENTA, ROASTED CARROTS, MALBEC REDUCTION
GRECHIAN LAMB CHOPS | 59
BLISTERED TOMATOES, RED ONION, CUCUMBER-GARLIC YOGURT
JIDORI CHICKEN | 34
THE "WAGYU" OF CHICKEN, CRISPY BRUSSELS, PARMESAN MASH, LEMON-ROSEMARY JUS
MUSHROOM RAVIOLI | 29
FORAGED MUSHROOMS, GARLIC CREAM, WHITE TRUFFLE OIL
BUTCHER BURGER | 25
BEEF BACON, SUPER SHARP CHEDDAR, GRILLED ONIONS, TOMATO JAM, CREAMY MUSTARD
SEAFOOD PASTA (BUCATINI ai FRUTTI di MARE) | 29
BUCATINI PASTA, SHRIMP, CLAMS, MUSSELS, GARLIC-WHITE WINE BROTH
FILET MIGNON | 44
6oz PETITE DUCHESS CUT
AMERICAN WAGYU FILET | 70
8oz CENTER BARREL CUT
FILET | 57
9oz CENTER BARREL CUT
NY STRIP | 59
16oz KANSAS CITY STRIP, BONE-IN
RIBEYE | 58
16oz CHICAGO CUT
RIBEYE | 79
20oz COWBOY CUT, BONE-IN
(Please allow extra time for large steaks)
ADDITIONS:
ADDITIONS: 8oz LOBSTER TAIL MP | GRILLED SHRIMP 18 | POINT REYES BAY BLUE CHEESE 6
GRILLED ASPARAGAS | 12
PARMIGIANO-REGGIANO, AGED BALSAMIC SYRUP
CAULIFLOWER GRATIN | 12
CHEDDAR FONDUE, BUTTER CRUMB
UMAMI MUSHROOMS | 9
FIELD MUSHROOMS, TOASTED GARLIC, AROMATICS
WHIPPED POTATOES | 10
YUKON GOLDS, ROASTED GARLIC
CRISPY BRUSSEL SPROUTS | 11
SMOKED BACON, APPLE CIDER SYRUP
CREAMED SPINACH | 11
A STEAKHOUSE CLASSIC
GLAZED CARROTS | 10
MAPLE SYRUP, SWEET CREAM BUTTER, CHIVES
LOADED BAKED POTATO | 12
BACON, CHEDDAR, SOUR CREAM, BUTTER, CHIVES
SHOESTRING FRIES | 10
ROASTED GARLIC, SMOKED SEA SALT
SAUCES & BUTTERS: BLACK TRUFFLE BUTTER 6 | GARLIC & CHIVE BUTTER 5 | BORDELAISE SAUCE 6
ZIP SAUCE 5 | HORSERADISH SAUCE 5 | PEPPERCORN SAUCE 5
