Beginning Friday, diners will swarm 17 of the Motor City's swankiest kitchens for the fall edition of Detroit Restaurant Week, which lasts through October 7.

$30, a $2 increase from the past, still gives guests a three-course meal at a tremendous value during the biannual dining promotion hosted by Paxahau. April's Restaurant Week brought in a record number of people, with more than 38,000 diners taking part -- so make your reservations ASAP at Tax and beverages aren't included, and make sure to leave a generous gratuity for your server.

(Scroll down to browse all of this season's Detroit Restaurant Week menus with our DRW Fall 2012 slideshow.)

Each restaurant presents its own prix fixe menu, with most chefs drawing up new and different offerings every season. For patrons who don't regularly visit the city's finest restaurants, most menus offer plenty of classic favorites. This year, expect to see plenty of chicken dishes with an upscale twist, tender short ribs and balanced fish entrees, particularly more sustainable North American catches like cod and perch.

But adventurous eaters who regard a dinner out as a culinary adventure needn't despair. Many of this year's eateries have balanced their menus to highlight inventive, unexpected choices along with those tried-and-true crowd-pleasers.

Here are a few of our favorite creative dishes at this fall's Detroit Restaurant Week:

Atlas Global Bistro: With an appetizer called the "Bohemian Scallop," Atlas Global Bistro, newly opened after some recent repairs, spotlights Asian influences and sophisticated culinary technique on their DRW fall menu. The aforementioned scallop is served along with rosemary air, grapefruit vanilla gelée, tobiko and baby bok choy. Pair it with a risotto tossed with Vietnamese sausage-stuffed squid and Thai basil or Korean spare ribs served alongside three kinds of kimchi. The final bow? We suggest the grown-up pleasures of a lavender ice cream and Riesling-soaked poached pear.

Fountain Bistro: Diners will get their money's worth at Fountain Bistro, which will offer luxe ingredients and Continental-flavored cuisine alongside the gorgeous nighttime views of Campus Martius Park. We're intrigued by a first serving of risotto cake baked with a basil infusion and pricey saffron threads. Generous entrees include a chargrilled lamb chop flanked by a pomme purée, herb lamb jus and melted mint and seafood risotto heaped with lobster, scallops, mussels and shrimp. Bonus: Fountain Bistro will validate your parking ticket from the Compuware Garage. This restaurant really IS all about value.

Iridescence: Motor City Casino's 4-Diamond hotspot is known for serving some of the state's finest -- and priciest -- cuisine. We're used to swooning over serious eats like chateaubriand and lobster tail from atop Detroit's gaudiest LED building. Expect this autumn's Restaurant Week menu to be a bit more low-key. Playful, creative offerings spin American classics into high-rolling haute cuisine. We suggest the grilled cheese appetizer of mozzarella, olive lemon butter and the hottest gluten product of the moment, the pretzel roll. The cheekiness continues with an entree inspired by Chicken Cordon Bleu and a peanut butter bar topped with caramelized bananas for dessert.

Click through the slideshow to check out all of the menus at this season's Detroit Restaurant Week. And don't forget to make those reservations!

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  • Detroit Restaurant Week Fall 2012

    The Detroit Restaurant Week dates are Sept. 28 to Oct. 7. During that time (yes, slightly longer than a week), fine dining establishments in the city will create specialty pre fixe menus that allow diners to experience upscale restaurants at a lower price point. Click through to check out every Detroit Restaurant Week menu -- and don't forget to make those reservations at <a href="">OpenTable.</a>

  • 24Grille

    Visit the <a href="">24Grille</a> website. FIRST COURSE: The Waldorf (Prepared with celery, greens, currant, walnut and truffle) -or- Confit l’Orange (Prepared with duck leg, orange gastrique, micro greens, hard spice and cookie crumble) -or- 24 Caesar (Prepared with baby romaine hearts, croutons, shaved Parmesan, 
citrus-anchovy dressing and tomato) -or- Spa Greens (Prepared with mixed lettuces, Champagne vinaigrette, cucumber, carrots, tomatoes and onion) -or- Gruyère and Onion Gratin Soup (Prepared with five onions, homemade croutons, Gruyère and baked) -or- Szechuan Soup (Prepared with garden broth, ginger, garlic, shrimp-pork wonton and mushroom) SECOND COURSE: Meatloaf (Prepared with veal, mirepoix, gravy, potato, and green bean casserole) -or- Chicken Tagine (Prepared with harissa, hen, chickpea, carrot, tomato, onion and couscous) -or- Salmon Mousseline (Prepared with whipped hollandaise, fish, roasted asparagus, lemon, fennel, orange and pomegranate) -or- Asiago-stuffed Gnocchi (Prepared with seared potato dough, edamame purée, tomato gremolata and 
Parmesan crumbles) THIRD COURSE: Black Pepper Panna Cotta (Prepared with honey and black pepper Italian custard, blackberry preserves and poached pear) -or- Lemon Tart Sandwich (Prepared with lemon ice cream and lemon cookies) -or- Jimmy White’s Chocolate Witch (Prepared with ancho chile, passion fruit, gelato and macadamia) Please ask your server about a la carte menu items and our special selection of sides. <em>Photo courtesy of <a href="">The Hungry Dudes</a> via Flickr. </em>

  • Roma Cafe

    Visit the <a href="">Roma Cafe</a> website. FIRST COURSE: Hearty Homemade Minestrone -or- Famous Roma Cafe Tossed Salad -or- Italian Sausage with Red & Green Peppers -or- Fried Calamari SECOND COURSE: Roma’s Heartwarming Homemade Lasagna -or- Tilapia (Sautéed Sicilian style) -or- Portobello-stuffed Ravioli (Vegetarian pillows of goodness, in an alfredo sauce) -or- Eggplant Parmigiana (Hearty favorite vegetarian dish) -or- Gnocchi ala Palomina (Served with vegetarian creamy tomato and fresh basil sauce) -or- Veal or Chicken Limone (Choice of veal or chicken, sautéed in lemon and white wine) THIRD COURSE: Cannoli (Old family recipe – cream-filled shell with shaved chocolate and toasted almonds) -or- Italian Rum Spumoni (Roma Cafe classic dessert favorite) -or- Italian Lemon Ice (For a lighter finish)

  • Roast

    Visit the<a href=""> Roast</a> website. FIRST COURSE: Roasted Beet Salad (Prepared with feta, pear and spiced pecans) -or- Housemade Charcuterie -or- Soup du Jour -or- Pan-roasted Quail (Prepared with farro, fig and aged balsamic) SECOND COURSE: Crispy Lamb Confit (Served with lentils, salsa verde and lamb jus) -or- Butternut Squash Risotto (Served with fall vegetables, fried parsnips and Parmesan) -or- Scallops (Served with sweet potato, apple and citrus salsa) -or- Grilled Pork Chop (Served with greens and beans and “Pig Ear” salad) THIRD COURSE: P.B.J. (“Toast” panna cotta, peanut butter mousse and roasted grapes)

  • Coach Insignia

    Visit the <a href="">Coach Insignia</a> website. FIRST COURSE: Coach Caesar Salad -or- Cheese Board -or- Shrimp Tasting SECOND COURSE: Petite Filet Mignon -or- Pan-seared Scallops -or- Pan-roasted Chicken Breast -or- Tagliatelle Pasta THIRD COURSE: Almond Torte -or- Chocolate Raspberry Torte -or- Bread Pudding

  • Atlas Global Bistro

    Visit the <a href="">Atlas Global Bistro</a> website. FIRST COURSE: Bohemian Scallop (Jumbo sea scallop, rosemary air, grapefruit vanilla gelée, tobiko and baby bok choy) -or- Duck Rillette (Country-style duck and pork rillette, pickled radish, crostini and preserved cranberry) -or- Petatou (Potato, olive, goat cheese, endive, watercress and thyme vinaigrette) -or- Atlas Salad (Field greens, Manchego cheese, shaved onion, Niçoise olives, pistachios and vinaigrette) -or- Et Tu? Salad (Crisp romaine, shaved Parmigiana, sourdough crouton, anchovy and classic anchovy garlic dressing) -or- Beet & Blue (Roasted beets, field greens, orange segments, Gorgonzola, candied hazelnuts, beet crisp and mixed citrus vinaigrette) -or- Cheese Plate (Chef’s selection of three artisan cheeses and accoutrements) SECOND COURSE: Risotto Nero (Lemongrass-scented squid ink risotto, Vietnamese sausage-stuffed squid, Thai basil, scallion oil and crispy tentacles) -or- Apricot-glazed Quail (Stuffed with golden raisins and pine nuts, cous cous, apricot glaze, Harissa demi, celery root purée, 
rosemary and pancetta) -or- Ancient Grain (White quinoa, wild mushrooms, cranberries, asparagus, walnuts and crisp shallot) -or- Lamb Bourguignon (Red wine-braised lamb shoulder, Cipollini onions, button mushrooms, carrots, spaetzle, beet horseradish aioli 
and duck cracklings) -or- Mayan Braised Chicken (Pumpkin ravioli, walnut-cider jus, hard spice-braised chicken thigh, truffled beet greens, fried sage and pepitas) -or- Korean Spare Ribs (Gochujang and honey glaze, confit of pork spare ribs, sweet and hot cold noodles and trio of kimchi) -or- Crispy-skinned Snapper (Crisp-skinned red snapper, carrot ginger coulis, frisée, watercress, chive oil and potato pearls) THIRD COURSE: Crème Catalan (Almond custard and burnt sugar) -or- Poached Pear (Riesling and hard spice poach, lavender yogurt and funnel cake) -or- Stone Fruit Cobbler (Brandy-soaked plums, Port reduction, blue cheese oatmeal crumb and vanilla gelato) -or- Cinnamon Chocolate Flan Cake (Cinnamon-spiced chocolate cake, rich custard and goat milk caramel) -or- Apple Tamarind Cheesecake (Sea salt caramel and apple chip) -or- Cheese Plate (Chef’s selection of three artisan cheeses and accoutrements)

  • Iridescence

    Visit the<a href=""> Iridescence</a> website. FIRST COURSE: Shrimp Fra Diavalo (Prepared with basil oil, crispy capellini, spinach and cheese arancini) -or- Caesar Salad (Prepared with baby hearts of romaine, Parmesan cheese, crouton and caesar dressing) -or- Grilled Cheese (Prepared with pretzel roll, mozzarella and olive-lemon butter) SECOND COURSE: Risi Bisi (Saffron risotto, English peas, sugar snap peas and pea tendrils) [Vegan dish] -or- Blue Crab- and Cracker-crusted Atlantic Cod (Prepared with braised kale, dill beurre blanc and lemon powder) -or- Roasted Breast of Chicken Cordon Bleu (Served with potato fritter, sauce Mornay, asparagus and speck) -or- Red Wine- and Hoisin-braised Beef Short Rib (Prepared with carrot ginger purée, marble potatoes and crispy leeks) THIRD COURSE: Peanut Butter Bar (Served with caramelized bananas and salted peanuts)

  • Detroit Seafood Market

    Visit the <a href="">Detroit Seafood Market</a> website. FIRST COURSE: Maryland Lump Crab Cake (Served with roasted corn salsa) -or- Thai Chicken Skewers (Served over Asian slaw with Thai chili sauce) -or- Tomato Bruschetta (Prepared with fresh tomatoes and herbs and served on a crostini) SECOND COURSE: Seafood-stuffed Salmon (Served over sautéed house vegetables and beurre blanc sauce) -or- Grilled Swordfish (Served over sautéed house vegetables) -or- Parmesan-encrusted Tilapia (Topped with lemon beurre blanc and served with seasonal vegetables) -or- Pasta ala Chef (Sautéed jumbo shrimp in olive oil with tomatoes, garlic, basil and white wine. Tossed with fettuccine pasta) -or- Chicken Picatta (Breast of chicken sautéed with garlic, mushrooms, capers and wine. Served with sautéed house vegetables and garlic whipped mashed potatoes) -or- Delmonico Steak (Grilled and served with house vegetables, garlic whipped mashed potatoes and 
mushroom sauce) -or- Mostaccioli (Pasta and vegetables, tossed in marinara sauce) THIRD COURSE: Chocolate Layer Cake (Topped with rich chocolate sauce) -or- New York-style Cheesecake (Served with fresh berry sauce)

  • La Dolce Vita

    Visit the <a href="">La Dolce Vita </a>website. FIRST COURSE: Portobello Mushrooms -or- Bruschetta -or- Calamari Fritti SECOND COURSE: Filetto e Scampi -or- Veal Marsala -or- Chicken Piccata -or- Lasagna -or- Salmone alla Griglia (Grilled salmon with grain mustard and honey glaze) -or- Eggplant Parmigiana THIRD COURSE: Cannoli -or- Crème Brûlée

  • Da Edoardo Foxtown Grill

    Visit the <a href="">Da Edoardo Foxtown Grill </a>website. FIRST COURSE: Calamari Arrabbiata -or- Insalata da Edoardo -or- Minestrone -or- Caesar Salad SECOND COURSE: Petto di Pollo Piccata (Breast of chicken, sautéed with white wine, lemon, butter, artichoke hearts and capers) -or- Veal Marsala (Medallions of veal, Marsala wine sauce and fresh mushrooms) -or- Alaskan Crabmeat Cannelloni (Spinach pasta filled with crabmeat, served in a light cream sauce with shrimp) -or- Risotto Primavera (Prepared with fresh vegetables and served with a light cream sauce) THIRD COURSE: Cheescake -or- Gelato

  • Caucus Club

    Visit the <a href="">Caucus Club</a> website. FIRST COURSE: Escargot (Sautéed with mushrooms, white wine, garlic and butter) -or- Oysters Rockefeller (Baked East Coast oysters, served with creamed spinach, scallions and Parmesan cheese) -or- Iceberg Wedge (Served with tomato, red onion, cucumber, bacon bits, carrot and blue cheese dressing) -or- Tomato Basil Bisque with Grilled Cheese Croutons (Smooth tomato purée with basil pesto and mini "grilled cheese" croutons) -or- Petite Caesar Salad (Chopped romaine, tomato wedge, red onion, croutons and caesar dressing) SECOND COURSE: Citrus & Rocket Salmon (Grilled Atlantic salmon served with citrus compound butter, arugula and radish salad and oven-roasted redskin potatoes with caramelized onions) -or- Chicken Breast with Spinach, Feta, Scallions and Artichoke Hearts (Sautéed herb-rubbed chicken, feta, spinach and artichoke hearts, served with lemon thyme poultry glace and toasted rice pilaf with thyme) -or- Beef Tournedos with Portobello & Blue Cheese (Broiled tenderloin, served with portobello mushroom jus lie and blue cheese) -or- Fettuccine agli d’Olio (Wide, flat-cut pasta, prepared with fresh tomato sauce, basil, olive oil, garlic, cracked black pepper and whole butter. Served with Romano cheese and slivered vegetables and a garlic baguette) -or- Great Lakes Pickerel with Roasted Garlic Caper Cream (Broiled freshwater fish prepared with reduced cream, white wine, lemon and roasted 
garlic with capers. Served with toasted rice pilaf with thyme) THIRD COURSE: Caucus Club Gold Brick Saunders Hot Fudge Sundae -or- Housemade Cheesecake (Served with fresh strawberry sauce)

  • Fountain Bistro

    Visit the <a href="">Fountain Bistro</a> website. "AMUSE BOUCHE": Crostini (Served with infusion oil) FIRST COURSE: Shrimp Bisque -or- Tomato Basil Bisque -or- Goat Cheese Salad -or- Coquilles St. Jacques -or- Saffron Risotto Cake (Prepared with basil infusion oil) SECOND COURSE: Seafood Risotto (Prepared with lobster, shrimp, scallops and mussels) -or- Pan-sautéed Lake Trout (Prepared with a mélange of roasted fingerling potatoes, asparagus and grape tomato in a sauce of saffron, cream, and leeks) -or- Roasted Duck Breast (Prepared with duck leg confit, sweet potato gratin and julienne of seasonal vegetables in a black cherry and Grand Marnier glaze) -or- Char-grilled Lamb Chop (Prepared with pomme purée, herb lamb jus and melted mint, accompanied with haricot vert and tomato) -or- Parmesan- and Panko-crusted Lemon Chicken (Prepared with lemon beurre fondu, tomato, basil and julienne vegetables) -or- Mélange of Seasonal Vegetables (Prepared with sweet potato gratin, saffron risotto, seasonal julienne vegetables, haricot vert, 
portobello mushrooms and tomato concasse) THIRD COURSE: Mixed Berries Crème Brûlée -or- Pear Tart (Prepared with brandied crème anglaise)

  • Angelina Italian Bistro

    Visit the <a href="">Angelina Italian Bistro</a> website. FIRST COURSE: Fresh Mozzarella (Housemade and served with warm olives, arugula salad and balsamic) -or- Angelina Minestrone (Served with garlic croutons) -or- Salad di Giorno (Prepared with organic field greens, red onion, grape tomatoes andherb vinaigrette) -or- Angelina Meatballs (Housemade with veal, pork, beef and Parmesan and served with marinara) -or- La Angelina (Tastings of our antipasti) SECOND COURSE: Roasted Butternut Squash Ravioli (Served with toasted almonds, broccolini and Amaretto butter sauce) -or- Pappardelle Bolognese (Prepared with pappardelle noodles, classic meat sauce and Pecorino Romano) -or- Braised Pork Shank (Served with sweet potato risotto, glazed baby carrots and roasted apple demi-glace) -or- Lobster Risotto (Prepared with Maine lobster claw, scallion ribbons and chive oil) -or- Grilled Swordfish (Served with potato pave, chanterelles, chimichurri and fried leeks) -or- Herb-roasted Amish Chicken (Served with caramelized figs, celeriac purée and prosciutto crisps) THIRD COURSE: Sicilian Crème Caramel -or- Red Velvet Cake

  • Cuisine

    Visit <a href="">Cuisine's page</a> on the DRW website. FIRST COURSE: Seafood Tasting (Tuna tartare, smoked sturgeon and crab salad) -or- Salad of Figs, Baby Arugula, Goat Cheese, Balsamic Vinegar and Pine Nuts -or- Lobster Barley Soup SECOND COURSE: Alaskan Halibut (Roasted with celery root, vanilla purée and root vegetables) -or- Beef Short Rib (Braised in soy and honey and served with garlic mashed potatoes and green and 
yellow beans) -or- Chicken Breast (Stuffed with duck and dried cherries on wild rice and creamed corn) -or- Ratatouille and Quinoa (Served with citrus butter) THIRD COURSE: Chocolate Ginger Cake (Served with chocolate pecan ice cream) -or- Orange-Cherry Bread Pudding (Served with Knobb Creek ice cream) Cusine also has a selection of additional sides: Parmesan Risotto – $7 Haricot Verts – $7 Lyonnaise Potatoes – $6 Buttered Asparagus – $8 Truffle Oil Mac and Cheese – $8

  • Rattlesnake Club

    Visit the <a href="">Rattlesnake Club</a> website. FIRST COURSE: Spicy Maryland Crab Cake (Served with avocado, grapefruit and jicama salad) -or- Warm Apple and Goat Cheese Salad (Prepared with arugula and endive and served with walnut vinaigrette) -or- Watermelon and Arugula Salad (Prepared with pine nuts, feta cheese, red onion and balsamic mint dressing) -or- Kale and Smoked Bacon Salad (Served with red wine mustard vinaigrette) -or- Roasted Portobello Sandwich (Prepared with garlic, maple-roasted squash and baby green salad, served with Syrah splash) SECOND COURSE: Slow-smoked and Roasted Prime Rib (Served with poblano and sweet potato gratin) -or- Butter-poached Maine Lobster Mac & Cheese (Prepared with Edam and Lamont cheddar and asparagus tips) -or- Pan-seared Curried Salmon (Served with Michigan apple and butternut squash risotto) -or- Herbed and Brined Breast of Pheasant (Served with frisée salad and dried cranberry reduction) -or- Housemade Ravioli (Stuffed with Swiss chard, portobello and ricotta and served with truffle butter) THIRD COURSE: Pumpkin Cassata Torte (With mascarpone layer and candied ginger) -or- Caramelized Apple Cheesecake (With pecan brittle) -or- Dark Chocolate Bread Pudding (With housemade peanut butter ice cream) -or- Coffee and Caramel Crème Brûlée (With burnt sugar crust and pyramid)

  • The Whitney

    Visit <a href="">The Whitney</a> website. FIRST COURSE: Chef’s Soup du Jour -or- Baby Greens Salad (Prepared with Gass Centennial Farms baby greens, marinated teardrop tomatoes and 
shaved cucumber and served with ricotta crostini and herbed vinaigrette) -or- The Whitney Signature Eggplant Bruschetta (Breaded eggplant served with finely chopped tomato, cucumber, garlic and basil) SECOND COURSE: Roasted Organic Chicken (Served with white garlic polenta, glazed carrots and organic orange marmalade) -or- Fresh Fish of the Day (Served with vegetable garniture) -or- Pan-roasted Tenderloin Tips (Served over exotic mushroom and asparagus risotto) -or- Ricotta and Spinach-stuffed Shells (Served with creamy tomato broth) THIRD COURSE: Housemade Ice Cream or Gelato -or- Chocolate Mousse

  • Cliff Bell's

    Visit the <a href="">Cliff Bell's</a> website. FIRST COURSE: Apple and Endive Salad (Served with roasted pecans and warm Black Diamond cheddar dressing) -or- Surryano Ham, Pear and Arugula Sandwiches (Prepared with honey mustard and housemade focaccia) -or- Trio of Tartares (Includes salmon with ponzu vinaigrette, tuna with chili garlic and classic beef tartare with Djion aioli) SECOND COURSE: Pan-roasted Squab (Served with Roquefort-stuffed figs and hazelnut pancakes and finished with a 
Port reduction) -or- Grilled Swordfish Tournedos (Prepared with coriander risotto and candied lemons) -or- Braised Beef Short Rib (Served with parsnip purée and pomegranate relish) -or- Braised Leeks & Chanterelle Salad (Served with quinoa & tofu timbale) THIRD COURSE: Bittersweet Chocolate Cake (Served with vanilla bean ice cream and caramel corn topped with caramel sauce) -or- Spiced Apple Cider Crème Brûlée

  • Andiamo Detroit Riverfront

    Visit the <a href="">Andiamo Detroit Riverfront</a> website. No menu added yet.

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