April 4th-10th 2016

Winner of the New York Times Blue Ribbon Chef Cookbook of the Year, Heritage seeks to elevate Southern food & culture. An Emmy nominated & James Beard Award-winning chef, Sean Brock resurrects the lost flavors of the American South & then reinvigorates them with a modern style.

Menu

Soups

Soup du Jour   amical   3/5

daily selection from our own recipe book

Tomato Soup en Croute   amical   6

our signature soup with a puff pastry crust

Cornbread & Buttermilk   page 76   3/5

Cracklin' Cornbread (page 71), scallion garnish

Appetizers & Salads

Cornmeal Hoecakes +   page 72   10

pan-fried Anson Mills cornmeal, crème fraiche, arugula

Pickled Shrimp +   page 171   12

a Charleston classic, citrus, fennel, mirepoix, jalapeño

Rice Farms Pork Belly   page 148   12

brined & slow-roasted, herbed farro, local mushrooms, Pickled Blueberries (page 223)

Butter-Braised Asparagus +   page 44   14

stone crab, Werp Farms nasturtium, capers, cane vinegar cream

Beet & Strawberry Salad +   page 37   6/11

Second Spring Farm baby beets, arugula, rhubarb vinaigrette

amical Appetizers & Salads

Olive Twists    9       Whitefish Pâté   10       Sesame Tuna   14      Jumbo Lump Crab Cakes   18

Caesar Salad 5/8      House Salad 4/7      amical Salad 6/11

Entrées

“Farrotto”   page 93   19

risotto-style grain dish, local baby beets & swiss chard, shaved parmesan

Chicken Simply Roasted +   page 109   19

garlic confit, lemon pan sauce, Lowcountry Hoppin' John (page 16), asparagus

Fresh Michigan Whitefish +   amical   25

house preparation choices: herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Rabbit Stew   page 157   26

Bunny Hop Ranch rabbit, black pepper dumplings, mirepoix, hot sauce

Slow-Cooked Pork Shoulder +   page 138   26

Rice Centennial Farm pork, roasted sweet onions, tomato gravy, Creamed Corn (page 49)

Herb-Marinated Hanger Steak* +   page 135   28

fresh tarragon, chive & chervil, sweet onion gratin, Homemade Steak Sauce (page240)

Cornmeal-Fried Pork Chop* +   page 137   28

Valleyview Farm pork, goat cheese-smashed potatoes, Cucumber & Green Tomato Relish (page 236)

Cornmeal-Dusted Walleye +   page 191   30

bread & butter pickled summer squash, Hoppin' John, red pepper butter sauce

Charred Beef Short Ribs +   page 132   32

braised & grilled local beef, sweet onion gratin, Glazed Carrots (page 46), black truffle purée

Lobster Tail +   page 182   36

parsnip purée, simmered leeks, Vandouvan Jus (page 322), orange segments, arugula

Dessert

Carolina Gold Rice Pudding +   page 297   7

vanilla bean, cinnamon, candied kumquats

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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