Troy Restaurant Week Aug. 16-20

(WJBK) - The city of Troy's Restaurant Week is August 16-20. Nineteen restaurants are participating this year and have cooked up a special menu for you to try.

VIDEO: Watch executive chef Gary Mui from McCormick & Schmick prepare a short rib sandwich, and then watch Chef Russell Bronson from NM Cafe prepare a flat iron steak salad. Both restaurants are participating in restaurant week. You can get their recipes and a list of other participating restaurants below.

To find out more information about Restaurant Week, visit www.troyrestaurantweek.com. Here is a list of participating restaurants:

2Booli
Bahama Breeze
Bonefish Grill
Carrabba's Italian Grill
Kona Grill
Kruse & Muer
Lakes
Loccino Italian Grill & Bar
McCormick & Schmick's
Morton's The Steakhouse
Neiman Marcus
Ocean Prime
Papa Vino's
Picano's Italian Grills
Ruth's Chris Steak House
Sakura
The Capital Grille
The Melting Pot
Tre Monti
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Neiman Marcus' Flat Iron Steak Salad recipe
(serves 2)

8 oz. Seared Flat Iron Steak, sliced
2 cups chopped bibb lettuce
2 cups arugula
2 tbsp. caramelized onions
2 tbsp. sautéed shiitake mushrooms
1 tbsp. shaved parmesan cheese
1 tbsp. chopped crispy bacon
4 oz. truffle white balsamic vinaigrette

Truffle White Balsamic Vinaigrette:
1 tbsp. white balsamic vinegar
1 tsp. fresh lemon juice
5 tbsp. EVOO
½ tbsp. white truffle oil
½ tsp. sea salt
Pinch black pepper
Procedure:
Combine vinegar and lemon juice. While whisking, slowly add EVOO and white truffle oil to create an emulsion. Adjust flavor with salt and pepper.

McCormick & Schmick's Honey Stout Braised Short Rib Sandwich

Ingredients

4 oz. Stout Braised Short Ribs
1 oz. Fontina cheese, sliced
1 Brioche Bun
2 oz. Porcini Mayonaisse
2 oz. Rosemary Root Vegetable Slaw
1 Tbs. Balsamic Shallot Preserve
4 oz. French Fries
Parsley sprig

To assemble

Reheat short ribs according to spec. Remove bones from meat and rough chop the meat, leaving some larger pieces.
Spread 1 oz. porcini mayonnaise on each side of the bun, toast on flat top for 2 minutes, mayonnnaise side down. Place prepared short rib on hot plate and top with cheese. Place in the salamander to melt the cheese (approx. 1 min).

To plate

Mound the fries on the right-hand side of the plate.
Place bottom half of bun on the left-hand side of the plate.
Top with short ribs, root vegetable slaw and shallot preserve, close the sandwich with top bun.
Place a parsley sprig at 12:00 between sandwich and fries.
Serve the remaining 1 oz. porcini mayonnaise in a ramakin on the side.