may 2nd-7th 2016

Ten years ago, Rick Bayless transformed our understanding of Mexican cuisine with Mexican Everyday. Now, he has returned with an all-new collection of simple, flavorful & authentic recipes that you can make any day of the week.

Soups

Soup du Jour     amical     3/5

daily selection from our own recipe book

Tomato Soup en Croute     amical     7

our signature soup with a puff pastry crust

Banana Pepper-Leek Soup     page 212     3/5

crispy chorizo, white beans, Mexican crema

Appetizers & Salads

Grilled Asparagus +     page 198     10

local asparagus, caramelized onions, pasilla chile, crema

Tomatillo-Sauced Chilaquiles +     page 77     12

simmered tortillas chips, pulled chicken, crema, queso añejo, onion, cilantro

Rice Farms Pork Carnitas +     page 280     12

slow-cooked & fried pork shoulder, corn tortillas, roasted tomato salsa, guacamole

Maine Blue Mussels     page 333     13

Salsa Macha, Negra Modelo lager, chicken stock, prosciutto

Ribbon Salad +     page 192     6/11

zucchini & summer squash, red onion, arugula, toasted almonds, Creamy Two-Chile Vinagreta

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

Spicy Chipotle Eggplant +     page 215     19

Sweet & Sour Dark Chipotle Seasoning, black bean purée, Mexican Red Rice (page 262), queso fresco

Red Chile Roast Chicken +     page 112     19

Red Chile Adobo (page 37), roasted new potatoes, local asparagus

Stir-Fried Shrimp +     page 210     24

Tangy Sorrel Salsa Verde (page 211), sweet onion, Mexican red rice, local asparagus

Grilled Amish Chicken +     page 55     24

Poblano Cream Sauce (page 55), Mexican red rice, black bean purée, cilantro

Fresh Michigan Whitefish +     amical     25

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

Roasted Tomatillo Enchiladas     page 73     25

shredded Rice Farms pork, Roasted Tomatillo Sauce (page 69), crema, queso añejo, Mexican red rice

Grilled Atlantic Salmon* +     page 316     26

Toasty Peanut Salsa (page 316), Mexican red rice, local asparagus, grilled ramps

Lamb Shank Barbacoa +     page 294     28

slow-roasted lamb, red chile adobo, chicken stock, red rice, local asparagus, onion, cilantro

Carne Asada* +     page 86     28

garlic & lime-marinated hanger steak, Frijoles Puercos (page 89), guacamole, tomatillo salsa

Cilantro-Poached Halibut* +     page 330     34

fresh Alaskan halibut, cilantro-lime pan sauce, crema, Mexican red rice, local asparagus

Dessert

Coconut Bread Pudding     page 351     7

Bay Bread challah, coconut milk, toasted almonds

 

+Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins

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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