March 4th-10th

An encore performance of spectacular recipes from our favorite cookbook. Ottolenghi and Scully’s modern Middle Eastern cuisine will brighten up your March.



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

Jerusalem Artichoke Soup + page 36 3/5

white wine, leeks, hazelnut-spinach pesto

Appetizers & Salads

Butternut Squash with Ginger Tomatoes + page 22 9

roasted local squash & tomatoes, lime yogurt, toasted cashews, crispy shallots, cilantro

Raw Brussels Sprouts Nests* + page 51 12

locally cultivated oyster mushrooms, local quail eggs, shaved manchego, maple vinaigrette

Braised Local Pork Belly + page 198 12

slow-cooked local pork, Madeira wine jus, local celery root & currant salad

Seared Scallops + page 129 15

fresh sea scallops, watercress purée, sumac cream, corn salsa, merguez sausage

Lentil & Pickled Shallot Salad + page 65 7

French lentils, berbere spice croutons, shaved beets & radish, fresh cilantro, sherry vinaigrette

amical Salads & Appetizers

House Salad 5 Caesar Salad 6 amical Salad 7 Olive Twists 10

Whitefish Pâté 10 Sesame Tuna 14 Cheese Plate 15 Jumbo Lump Crab Cakes 18


Spiced Chickpea Patties + page 223 19

tomato & onion, coconut-curry leaf paste, lime yogurt, fresh cilantro & Asian coleslaw

Twice-Cooked Half Chicken + page 167 19

Asian Master Stock (page 304), chile sauce, kaffir lime leaf salt, Green Salad (page 87)

Chicken Supremes + page 163 24

sautéed Amish chicken breasts, tarragon brioche bread pudding, pea & tarragon jus

Beef Brisket Croquettes page 180 24

Asian-braised beef, breaded & pan-fried, Asian coleslaw, lime vinaigrette, soy reduction

Fresh Michigan Whitefish + amical 26

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

Confit Duck Leg + page 177 26

cured & slow-roasted duck, cherry mustard, kohlrabi slaw, Paprika Oven Fries (page 91)

Pan-Fried Salmon* + page 135 27

fresh coconut-peanut salad, fresh herbs, chiles, marinated ginger, grilled limes

Fresh Lemon Sole + page 124 28

burnt butter, nori, fried capers, Cardamom-Clove Rice (page 81), green salad

Spiced Rice Centennial Farm Pork Tenderloin* + page 195 28

orange-chipotle rub, chile paste, tomatillo relish, celery root slaw, fresh cilantro

Miso-Marinated Hanger Steak* page 188 28

caramelized shiitake ketchup, pickled red onion with grilled cucumber, paprika oven fries

Featured Dessert

Baked Chocolate Ganache + page 255 7

spicy hazelnuts, orange oil, crème fraîche

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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