The Royal Eagle offers the finest eastern European cuisine in Metro Detroit, whether it's an age-old standard or a new take on an old tradition. Our acclaimed chef brings culinary expertise, timing, creativity, passion and presentation from the Old Country to your table.

Click here for a printable PDF version of our dinner menu

Our menu changes seasonally, but the Chef's Specials menu is updated weekly, so please check back often.

The Tea Lucheon is now also served on Mondays, Tuesdays, and Thursdays from 11 to 2 pm.

Hors d'oeuvres

Caviar
Fresh selection of imported Russian Red caviar, served chilled on ice with freshly made crostinis. 

Chicken “Roulade”
Flavorful mingling of vegetables, provolone cheese, and bell peppers, fashionably placed inside this colorful chicken roll and roasted to a crispy brown; a very popular dish in the Czech lands.

“Krevetky” Shrimp Cocktail

Fresh Crab Cakes “Romanov”
Two blue lump crab cakes, served with lemon aioli and homemade pomodoro sauce.

Marinated Portabella
Herb and garlic-marinated portabella mushrooms, sautéed and served with a drizzle of aged balsamic and freshly cut basil.

Siberian Pelmeni
A generous serving of small, round dumplings, stuffed with beef, veal, and pork, finished with garlic dipping sauce.

Soups

Ukrainian Borscht
The most popular soup among all of the eastern European countries. Made from fresh vegetables, red beets, and cabbage, sprinkled with fresh dill and sour cream.

Garlic Soup
Heavy beef broth infused with potatoes, marjoram and garlic, and served with melted cheese.

Salads

House Salad
Organic baby greens, tossed with tomatoes, cucumbers, herb croûtons and your choice of raspberry balsamic, Russian, or herb vinaigrette dressing.

Salmon “Malina”
A beautiful fillet of marinated and grilled Alaskan salmon, on a bed of organic greens, tomatoes, cucumbers and onions, tossed with raspberry balsamic dressing.

The Tower of Basil
Fresh Mozzarella is layered with freshly cut tomatoes and basil. Lightly splashed with a drizzle of aged balsamic vinaigrette.

Entrées

Bulgarian Lamb Kebabs
Delicious chunks of marinated lamb, placed on a skewer with onion, tomato, bell peppers and then grilled. Served with herbed red-skin potatoes, and cucumber yogurt sauce.

Lemon Roasted Alaskan Salmon
Lemon-roasted, wild-caught Alaskan salmon served with vegetable medley and creamy rice.

Orange Roughy “Danube”
Sesame encrusted orange roughy, roasted and served with vegetable medley, creamy rice and a rich dill sauce.

Chicken Paprikash
This silky “Magyarsky” chicken paprikash stew is prepared according to the authentic recipe and paired with typical Eastern European-style dumplings.

Chicken “Kiev”
Chicken breast stuffed with herb garlic butter, breaded and baked to a golden brown. Served with “beurre blanc” (white butter sauce) and roasted redskin potatoes.

Krakow Platter
Combination of stuffed cabbage, homemade sausage, potato pancakes, pirogi dumplings and sauerkraut.

The Monastic
Complete vegetarian entrée consisting of potato pancakes, homemade chunky apple sauce, and vegetable medley with a side of barley and mushroom kasha.

Beef Wellington*
Six-seven oz. cut of beef tenderloin, topped with mushroom duxelles, wrapped in puff pastry and baked to your preference. Served with roasted redskin potatoes, Bordeaux-infused natural jus, and vegetables du jour.

Chef's Choice of the Day and Dessert Selection

Please check back regularly as the Specials menu
does change from time to time.
Updated 4 August 2010

Refreshing Beverage

Russian Kvas
Traditional Russian fermented drink made from grain, with a slight taste of raisins.

Entrées

The Golden Chicken (Золотая Курица)
Fresh chicken breast is lightly brushed with Dijon mustard, encrusted with ged cheese, pinenuts ad garlic, then roasted to a golden brown, served with beurre blanc sauce and roasted potatoes with vegetables du jour.

Rosemary Encrusted Rack of Lamb
Half a rack of lamb is marinated, encrusted in rosemary, and then roasted to your preference. It is accompanied by red Bordeaux-infused natural jus and oven-roasted potatoes with roasted vegetables du jour.

Salmon "Kulibiaka"
Fresh fillet of salmon is topped with garlic-infused sour cream and dill and wrapped in a puff pastry and roasted to perfection, paired with a delicious bleu cheese crème sauce, roasted vegetables and potatoes.

Desserts

Very Berry Chocolate Mousse

Silky Smooth Lavender Crème Brûlée

Dark Chocolate Lave Cake Mousse "Gâteau"

Grandma's Apple Strudel

Crêpes with Raspberry filling

Refreshing Lemon Tart

Blueberry Bread Pudding

Tea

In the tradition of the Grand and Elegant Court of Imperial Russia, the Royal Eagle offers a seven-course Russian Tea luncheon every Monday, Tuesday and Thursday from 11 till 2 pm, featuring an exotic selection of luncheon foods, homemade soup, finger sandwiches, and other heavy hors d'oeuvres, as well as a selection of tea varieties from around the globe.

Guests to the Tea Luncheon will enjoy seven delicious courses. Here are some examples of what you can expect.

English-Style Cucumber Star Tea Sandwiches
Roast Beef Canape with Horseradish Dipping Sauce
Champagne-Poached Shrimp Sandwiches
Smoked Salmon Lox with Dill and Capers
Ukrainian Borscht
Paprika-Infused Chicken Skewers with Herb-Garlic Sauce

...and our luscious Dessert Sampler

Our teas include the following varieties:

Black Teas: Apricot, Black Currant, Black Rose, Ceylon OPI, Chai, Citrus Berry Splash, Cold Comfort, English Breakfast, Ginger Peach, Ginseng, Irish Breakfast, Lavender Earl Grey, Lemon Lavender, Mango Nut, Orange Spice Royal, Raspberry Twist

Green Teas: Jasmine Pearls, Kukicha, Lemon Ginger, Moroccan Mint, Organic Mint Fusion, Organic Moroccan Mint, Rosy Earl Grey, Tropical Mist Sencha

White Teas: Jasmine Silver Needle, Madagascar Vanilla, Strawberry White, White Rose, White Rose Organic

Herbal Teas: Chamomile Lavender, Ginger Root, Lemon Honeybush, Lemon Mint, Papaya Mint, Relaxing Blend, Sweet Ginger Zest




*Prepared to order. Contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.