November 6th-12th

Beginning in his home country of Ecuador, then taking us through Spain, Cuba, Mexico, and Peru, the James Beard Award and Iron Chef winner, takes us on a journey through the cuisines that have shaped his style.

Menu

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

Quinoa Chowder +    page 99   3/5

sweet corn, roasted potatoes, bacon, avocado

Appetizers & Salads

White Asparagus with Black Truffle & Egg* +    page 157   10

roasted asparagus, parmesan cream, poached egg, shaved truffle, parsley

Canapés with Duck Confit & Serrano Ham   page 145   11

toasted baguette, Spanish blue cheese spread, brandied local cherries

Corn Empanadas with Spiced Ground Beef   page 68   12

smoked paprika, green olives, currants, scallions, Ecuadorian Hot Sauce (page 33)

Tuna Ceviche* +   page 72   14

diced raw tuna, orange & lime, jalapeño, red onion, fresh basil & cilantro, Fried Plantain Chips (page 48)

Hearts of Palm Salad +   page 193   6/11

frisée lettuce, watercress, bacon lardons, shaved red onion, dates, Coconut 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

Roasted Chicken   page 348           19

half bird, chile paste rub, roasted potatoes & corn, Rosemary-Mint Chimichurri & Spicy Cheese Sauce (page 352)

Griddled Potato Cakes +   page 90   19

queso fresco, scallions, Ají Mushrooms with Ginger & Saffron (page 91), fresh watercress

Chicken & Rice +   page 56   23

pan-braised chicken breast, achiote, tomato, smoked paprika, peas, fresh cilantro, Ecuadorian hot sauce 

Fresh Michigan Whitefish +   amical   25

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

Stewed Duck with Potatoes, Peas & Chiles   page 304    26

beer-braised duck leg, cilantro purée, Pickled Pearl Onions (page 303), red chile butter-crostini

Pan-Roasted Shrimp with Tequila +    page 258   26

garlic, chiles de árbol, grape tomatoes, creamy polenta, fresh watercress

Achiote & Citrus-Marinated Pork Chop* +   page 206   28

grilled local pork, Black Beans & Rice (page 213), Mojo Criollo (page 209), fresh cilantro

Hanger Steak with Quince Paste & Goat Cheese* +   page 155   28

garlic-herb marinade, Rosemary Oil & Catalan Spinach (page 156), pine nuts, currants, green apple

Braised Local Short Ribs +   page 173   32

bell pepper & tomato demi-glace, creamy polenta, seared sea scallop, fried plantain, scallions

Alaskan Halibut & Calamari +    page 74   34

simmered in coconut-bell pepper broth, citrus vinaigrette, basmati rice, fresh cilantro, hot sauce

Featured Dessert

Tres Leches Cake    page 291           7

vanilla cake, spiced rum soak, whipped cream   

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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