This Friday, we’re going to be doing something different and awesome here at Bellflower. We’re going to take a day away from our regular menu so that we can bring back some old seafood favorites, and turn our attention to the frying of perch, catfish, smelt, shrimp and hushpuppies; the making of deviled eggs and potato pancakes; and the shucking of oysters.
And that’s just the start. Our friend Dave, from Dave Makes Pasta, will be making us a special radiatore pasta. We’ll be introducing Bellflower pickled shrimp and chilled mussels. And, to cap it all off, our bar team will be unveiling a new Sazerac cocktail inspired by the historic bars of New Orleans.
As for why we’re doing it now, Bellflower’s Mark Maynard had the following to say. “It’s been way too long since we had raw oysters on the menu,” he said. “And, once we started planning a special menu to bring them back for a day, we just couldn’t stop. Everyone brought their ideas to the table, and, by the time we were done, we’d created a full seafood takeover, with everything from smoked salmon to fried scallops. It’s going to be incredible.”
If you’d like to join us this Friday for Bellflower’s Friday Fish Fry, we begin seating at 5:00 PM.
Here’s the menu. (And, yes, everything will be going back to normal on Saturday.)
LET’S GET THINGS STARTED
roasted oysters garlic, pecorino, milk bread crumb & simple salad | 16
caesar salad, romaine, local greens, fried smelt, pecorino, milk bread crumb |12
oyster on the half shell, east & west coast, cocktail, mignonette | 3 per
poseidon platter, pickled shrimp, deviled eggs, oysters, fish dip, tin octopus, mussels | 42
smoked salmon dip, boursin, black pepper, toasted bread | 14
fried smelt, comeback sauce, lemon | 12
chilled mussels, georgia olive oil, herbs, shallot | 16
pickled peel ‘n eat shrimp, shell-on gulf shrimp, comeback sauce, cocktail sauce | 17
pickled deviled eggs, duke’s mayo, beets, crispy onion, blue cheese, crystal | 2 per
hush puppies, cornmeal, buttermilk, lemon, crystal hot sauce | 8
FISH FRY PLATTERS
[all fried platters include slaw, potato pancake, “dave makes pasta” pasta salad, lemon, cocktail sauce, comeback sauce, bread]
scallops, pan fried, jumbo sea scallops | 34
great lakes perch, half pound yellow perch, potato & corn starch dredge | 38
beer battered catfish, half pound, michigan pilsner beer batter | 18
lion’s mane & button mushroom, detroit mushroom company, tempura batter | 23
shrimp & oysters, full pound, mixed gulf shrimp & east coast oysters | 21
captain’s platter (for two), scallops, yellow lake perch, catfish, shrimp, smelt | 58