December 3rd-9th

Another iconic French influencer of our hospitality world, whose recipes and techniques continue to inspire those who practice the craft. We salute you, Chef. May your spirit live on.


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

Potato-Leek Soup + page 83 4/6

puréed with cream, garnished with herb oil

Appetizers & Salad

Tomato Eggplant Caviar + page 129 10

vegetable spread with garlic & onion, Red Pepper Mousse (page 131), crostini

Chicken Liver Terrine + page 150 12

ground pork, coriander & juniper, oyster mushrooms, grain mustard, pickles, sea salt crackers

Curried Mussels + page 231 12

Prince Edward Island mussels, white wine, cream, fresh tarragon, crostini

Sea Scallops* + page 240 16

shredded endive, white wine-saffron cream, fresh tarragon

Dandelion Salad + page 169 7

bacon lardons, croutons, soft-boiled egg & warm sherry vinaigrette


Stuffed Zucchini + page 594 19

roasted eggplant, tomato & onion, Leelanau Cheese fromage blanc, toasted almond & fresh mint

Roasted Chicken + page 460 19

one half bird, mushroom-tarragon ragout, Celery Root Purée (page 565), haricot verts

Chicken with Cream Sauce + page 461 24

pan-seared chicken breast, truffle cream sauce, Rice Pilaf (page 654), Brussels Sprouts in Butter (page 559)

Great Lakes Whitefish + amical 26

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

Provençal Beef Stew + page 675 26

braised beef short rib, red wine, olives & pearl onions, Duck Fat Roasted Potatoes (page 635)

Braised Lamb Shank + page 376 28

spice-rubbed & slow-cooked, tomato-saffron sauce, fresh cilantro, Lentils (page 645)

Grilled Salmon* + page 297 28

fresh Atlantic salmon, Beurre Rouge, lentils, Glazed Carrots (page 561)

Pork Chop* + page 437 28

grilled local pork, Cornichon & Mustard demi-glace, celery root purée, Brussels sprouts

Tagliatelle with Prawns page 652 30

sautéed Gulf shrimp, Zenner Farm tomatoes, garlic, crushed red pepper, butter, fresh parsley

Steak au Poivre* + page 405 42

pan-seared center-cut filet, duck fat potatoes, haricot verts, demi-glace

Featured Dessert

Apple Pound Cake page 732 7

caramel glaze, cinnamon, Milk & Honey vanilla ice 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  

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

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