November 7th-13th

Yotam Ottolenghi, author of Jerusalem, collaborates with head chef Ramael Scully to bring us a collection of brand new recipes from his celebrated London restaurant, Nopi.



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


Beef Brisket Croquettes     page 180     12

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


Braised Rice Centennial Farm Pig’s Cheeks+      page 198      12

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


Seared Scallops+     page 40     15

fresh sea scallops, chile jam, pickled daikon radish, Granny Smith apple, arugula


Lentil & Pickled Shallot Salad    page 65     7/13

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

amical Appetizers & Salads

Olive Twists9     Whitefish Pâté  10     Sesame Tuna14     Jumbo Lump Crab Cakes18

Caesar Salad5/8     House Salad4/7     amical Salad6/11


Spiced Chickpea Patties+     page 223     19

tomato & onion, coconut-curry leaf paste, lime yogurt, fresh cilantro & Green Salad (page 87)


Twice-Cooked Half Chicken+     page 167     19

Asian Master Stock (page 304), chile sauce, kaffir lime leaf salt, green salad


Confit Duck Leg+     page 177     24

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


Chicken Supremes+     page 163     24

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


Fresh Michigan Whitefish+     amical     25

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


Fresh Lemon Sole+     page 124     26

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


Pistachio & Pine Nut-Crusted Halibut*+     page 118     35

wild arugula & parsley vichyssoise, cardamom-clove rice, shaved radish


Pepper-Crusted Beef Tenderloin*+      page 186     42

pan-seared center-cut filet, fresh herbs, fennel salad with parmesan & truffle dressing, paprika oven fries

Featured Dessert

Baked Chocolate Ganache      page 255     7

spicy hazelnuts, orange oil, whipped cream


+ denotes a dish that can be prepared Gluten Free

*Michigan Food Law warns of certain risks associated with the consumption of raw or under-cooked 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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