March 5th-11th

Born in Ethiopia and raised in Sweden, Marcus Samuelsson was inspired by the melting   pot of his life in Harlem. Serving American cuisine inspired by the South, he opened Red     Rooster in his pursuit to cook and be happy.

Menu

Soups

Soup du Jour   amical   4/6

daily selection from our own recipe book

Tomato Soup en Croute   amical   9

our signature soup with a puff pastry crust

Lentil Soup with Ham   page 343   4/6

puréed French lentils, curry, Dearborn pit ham

Appetizers & Salad

Fried Green Tomatoes   page 217   10

cornmeal-panko crust, smoked paprika, Buttermilk Dressing, chives

Deviled Eggs   page 200   10

Grazing Fields Farm eggs, Chicken Skin Mayo, duck salumi, chives

Corn-Oyster Soup +   page 202   12

Omena Organics Farms sweet corn, fresh oysters, cream, fresh dill

Crab in a Lettuce Cup +   page 176   15

citrus mayo, fresh mint, Pickled Cucumbers & Radishes, Chile-Lime Peanuts

Tomato-Watermelon Salad +   page 242   7

burrata cheese, arugula, jalapeño, fresh basil, Tomato Seed Vinaigrette

Entrees

Lemon Chicken +   page 94   19

one half bird, harissa chile paste, garlic & rosemary, Roast Eggplant Purée, sautéed spinach

Mac & Greens   page 119   19

orecchiette pasta, cheddar & gruyere cheese, cauliflower, Killer Collards (page 123), herb breadcrumbs

Yep, Chicken & Waffles   page 210   24

pan-fried local chicken thighs, Pickled Melon (page 244), Chicken Liver Butter (page 82),Spiced Maple Syrup

Great Lakes Whitefish +   amical   26

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

Lamb Shank & Grits   page 150   28

beer-braised lamb, cumin & coriander, Grilled Chile Vinaigrette, collard greens

Peanut-Bacon Pork Chop* +   page 214   28

jerk-rubbed & seared local pork, peanut-bacon jam, Spicy Sweets & Green Beans (page 170)

Indian Brook Trout +   page 178   28

honey-soy glaze, ginger-citrus broth, stir-fried vegetables, fresh dill

Grilled Shrimp +   page 116   30

Double-Dragon Fried Rice, smoked paprika, grilled lime, Spicy Cucumber Salad (page 118), fresh cilantro

Obama’s Short Ribs +   page 168   32

Rice Centennial Farms beef, red wine-plum braise, creamy grits, collard greens, fresh grated horseradish

Aunt Grete’s Beef* +   page 175   42

miso-rubbed filet, Yukon gold potatoes, caramelized red onions, mustard & wasabi, sautéed spinach

Featured Dessert

The Green Viking   page 361   7

Milk & Honey green apple sorbet, pound cake crumbs, cheese whip, caramel     

 

+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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