February 8th-14th 2016

Hailed as a pioneer of Italian culinary tradition in America, Michael White shares his passion for these traditional & contemporary recipes, giving us all the tools & tips we need to cook exquisite Italian dishes.

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Soups

Soup du Jour                          daily selection from our own recipe book                                           amical                3/5

Tomato Soup en Croute         our signature soup with a puff pastry crust                               amical                 6

Pasta e Fagioli +                           bacon, local cranberry beans, tomatoes, herbs                        page 62              3/5

Appetizers, Sides&  Salads

Sformati di Parmigiano +                                                                                                                                   page 38              10

cheese custard, spicy mustard fruit, arugula, crostini     

Pizza Prosciutto e Rucola                                                                                                                                 page 57              12

fresh mozzarella, arugula, Pizza Dough (page 50), Basic Pizza Sauce (page 51)

Spuma di Mortadella +                                                                                                                                        page 25              12

pork sausage mousse, ricotta & parmesan, house pickles, crostini

Fresh Mussels with Barley & Broccoli Rabe +                                                                                      page 245           12

fresh herbs, white wine, crushed red pepper, saffron

Escarole & Crisp Vegetable Salad +                                                                                                            page 185           7/13

fennel, radish, cucumber, tomato, fresh herbs, Bagna Cauda Vinaigrette

amical appetizers and salads

Olive Twists9    Whitefish Pâté  10    Sesame Tuna14    Jumbo Lump Crab Cakes18    Caesar Salad5/8    House Salad4/7

Entrees

Risotto con Formaggio di Capra +                                                                                                                page 108           19

white wine, Meadowview Farm chevre, local leeks & peas, fresh chives & basil

Pollo al Vino Lambrusco +                                                                                                                                 page 131          19

one half bird, balsamic vinegar, Patate al Forno (page 170), Broccoli Rabe with Olives & Onions (page165)  

Pappardelle alla Bolognese                                                                                                                             page 99              23

pancetta, MSU Farm ground beef, mirepoix, tomato, Parmigiano-Reggiano

Salmon with Chestnut Purée* +                                                                                                                    page 317           25

sautéed wild mushrooms, red wine sauce, roasted Brussels sprouts

Fresh Michigan Whitefish +                                                                                                                            amical                25

herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Fennel-Crusted Tuna with Bean Purée* +                                                                                               page 309          26

Crispy Pickled Onions (page 225), Fustini’s Meyer lemon oil, fresh arugula

Pork Loin with Chickpeas & Ricotta Salata* +                                                                                       page 330           28

Rice Centennial Farm pork tenderloin, white wine pan-braise, broccoli rabe

Duck Breast Salad with Hazelnuts* +                                                                                                        page 216           28

frisée, balsamic vinaigrette, Delice de Bourgogne crostini, Dried Fruit Marmalata (page 217)

Brasato di Manzo +                                                                                                                                               page 152           32

Rice Centennial Farm short ribs, San Marzano tomato, fresh herbs, polenta, freshly grated horseradish

New York Strip with Bone Marrow Panzanella* +                                                                             page 342           34

caramelized shallots, croutons, sautéed spinach, Fustini’s 18 year balsamic reduction  

Dessert

Olive Oil Cake                 Poached Pears, whipped cream, powdered sugar                               page 177           7

Call (231)941-8888 for reservations

Dinner: daily 5 pm -10 pm       Lunch: Mon-Sat 11am -4 pm     Sunday Brunch: 9am -3 pm

229 E. Front Street    Downtown Traverse City, MI  

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