May 6-12th: Anniversary Week
Join us as we kick off our anniversary celebration with a menu comprised entirely of our favorite cookbook features
Appetizers, soup, salad
Arancini + 2020 Polpo page 40 15
deep-fried risotto ball, zucchini, parmesan, fresh mozzarella, house tomato sauce
State Bird with Provisions* 2019 State Bird page 31 19
buttermilk marinated, pan-fried quail, melted onions, shaved parmesan, scallions
Foie Gras Parfait + 2014 & 2022 Joe Beef page 21 21
black truffle shavings, Madeira jelly, toasted brioche
Scallops & Merguez* + 2019 Nopi page 129 23
fresh sea scallops, watercress puree, sumac cream, corn salsa, merguez sausage
Spring Pea + 2012 Art of Simple Food page 258 14
purée of sweet pea garnished with crème fraiche & croutons
Pomelo or Some Other Fruit Salad + 2023 Night + Market page 238 15
grapefruit & oranges, granny smith apples, chile-lime vinaigrette, fried & raw shallots, toasted coconut, shrimp powder, mint, cilantro, fried peanuts
amical salads & appetizers
House Salad 14 | Caesar Salad 15 | amical Salad 15 | Tomato Soup en Croute 13
Olive Twists 15 | Whitefish Pâté 15 | Cheese Plate 23 | Jumbo Lump Crab Cakes 24
Entrees
Mexican Style-Noodles 2015 Truly Mexican page 235 27
tomato-chile sauce, fried spaghetti noodles, salsa verde, cilantro, queso fresco, crème fraiche, avocado
Roast Chicken + 2005 Bouchon page194 32
wild mushroom ragout, Chicken Jus (page 321), Glazed Vegetables (page 243)
Post-K Meatloaf* 2011 Real Cajun page 140 32
Anavery Farm ground beef & our house-smoked bacon, buttermilk mashed potatoes, greens beans, Spicy BBQ Sauce (page 213)
Rabbit Confit + 2013 How to Roast a Lamb page116 34
olive oil-poached & grilled, Artichokes & Potatoes (page 36), Roasted Lemon Purée (page 149)
Cornmeal Fried Pork Chop* + 2016 Heritage page 137 36
buttermilk-brined, goat cheese mashed potatoes, Cucumber & Pickled Green Tomato Relish (page236)
Fresh Michigan Whitefish + amical 37
choice of parmesan, fresh herb, nut crust or blackened, jasmine rice, broccolini
48-Hour Short Rib + 2011 & 2015 Momofuku page 273 42
dashi-braised daikon, tamari-mirin braising jus, pickled carrot & mustard seeds, scallions
Potato-Crusted Halibut* + 2014 Le Pigeon page 158 44
instant mashed potato breading, melted leeks, creamy bottarga vinaigrette, watercress
Berbere Crusted Lamb Rack 2021 Soul of a New Cuisine page 274 45
rosemary-garlic marinade, spiced breadcrumbs, red wine pan sauce, Chunky Mashed Vegetables (page 176), Awase (page 14)
Lobster XO Noodles 2021 Chiltern Firehouse page 124 49
rich & spicy seafood sauce, fettucine, roasted tomatoes, fried shallots, basil
Steak Au Poivre* + 2009 Mastering the Art of French Cooking page 296 59
cracked pepper-coated filet, brandy sauce, confit potatoes, watercress
Desserts
Green Viking 2018 Red Rooster page 361 12
green apple sorbet, pound cake, cheese whip, caramel
Chocolate-Coconut Crème Brulee 2010 Honga’s Lotus Petal page 196 12
topped with caramelized banana
+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