January 9th-15th

A candid and uncompromised view of Korean-American communities. This book guides us through a complex and thrilling cuisine that features smoky, spicy, & sweet flavors.



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


Spicy Beef Soup +     page 190     3/5

chile flakes, tamari soy sauce, zucchini, bean sprouts


Appetizers & Salads

Scallion Pancake     page 68     10

charred green onion, Sesame-Soy Dipping Sauce (page 67), Blistered Shishito Peppers (page 54)


Pan-Seared Kimchi Dumplings     page 106     10

Napa Cabbage Kimchi (page 41), tofu, garlic, fresh ginger, tamari soy sauce


Kalbi Meatballs*     page 225      12

local ground beef, Asian pear, ginger, garlic, soy sauce, romaine leaves, scallions


Spicy Steamed Clams +     page 163     14

fresh littleneck clams, kombu, jalapeño peppers, scallions


Cold Glass Noodle Salad +     page 103     7/13

spicy Asian pear vinaigrette, cabbage, carrots, cucumbers, red onion, bean sprouts, boiled egg


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 6/10



Soy-Braised Tofu +   page 57   19

mirin, sesame, Korean chile powder, Basic Rice (page 73), bean sprouts


Half Roasted Chicken +   page 147   19

ginger, garlic & scallion, Water Radish Kimchi (page 45), Frank’s Red Hot dipping sauce, rice


Sweet Soy-Braised Chicken   page 185   24

pan-braised Amish chicken breast, oyster sauce, sake, potato, carrot, onion, glass noodles


Stuffed Kimchi & Pork Lasagna” +   page 221   25

slow-roasted local pork shoulder, seasoned rice, kimchi-butter sauce, Soy & Sesame Spinach (page 48)


Fresh Michigan Whitefish +   amical   25

house preparation choices: herb, parmesan, nut crusted or blackened, served with rice & haricot verts


Stir-Fried Rice Farms Pork Belly* +   page 122   26

marinated local pork, Korean chile powder, mirin, onion, garlic, fresh ginger, glass noodles, sesame seeds          


Chojang-Baked Salmon* +   page 82   26

pineapple-chile glaze, rice, water radish kimchi, soy & sesame spinach


Hanger Steak Bulgogi* +   page 118   28

sesame-soy marinade, rice, fresh lettuce, kimchi, Ssamjang Dipping Sauce (page 115)


Braised Short Ribs +   page 174   32

Rice Farms beef, Asian pear, tamari soy sauce, shiitake mushrooms, Yukon gold potatoes


Seafood Noodles* +   page 98   34

fresh scallops, mussels, shrimp, udon noodles, garlic, zucchini, carrots, pork stock, Korean chile powder


Featured Dessert

Sweet Fried Pancake   page 254   8

walnut-honey filling, cinnamon, vanilla ice cream


+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  

We offer complimentary validation for parking in the Sara Hardy Parking Garage for our patrons.

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