December 4th - 10th

Paul Bocuse’s career has spanned more than fifty years, won numerous awards, and       published countless bestselling books. Widely regarded as the father of modern French             cuisine he offers a collection of uncomplicated, traditional fares.

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

Winter Squash Soup +   page 13   3/5

potatoes, leeks, croutons, crème fraiche

 

Appetizers & Salads

Quenelles au Gratin +   page 27   10

root vegetable dumplings, Mornay Sauce (page 169), chives, nutmeg

Rabbit Paté +   page 157    10

local rabbit & pork spread, grain mustard, cornichons, toasted baguette

Mussels in Creamy White Wine Sauce +   page 105   12

Prince Edward Island mussels, pearl onions & baby carrots, fresh parsley

Raw Salmon Renga-Ya +   page 91   14

thin-sliced salmon, lemon & olive oil, chives, spicy pickles, toasted baguette

Lyonnaise Salad +   page 32   6/11

frisée lettuce, bacon lardons, croutons, fried egg, dijon vinaigrette

Entrées

Paris-Style Gnocchi   page 166   19

house-made gnocchi, Mornay sauce, roasted mushrooms & Brussels sprouts, truffle oil

Roasted Chicken +   page 138   19

half bird, bacon velouté, roasted pearl onions & new potatoes, Creamed Spinach (page172)

Fresh Michigan Whitefish +   amical   25

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

Quail with Grapes* +   page 151   26

pan-roasted quail, veal stock, roasted pearl onions & new potatoes, haricot verts

Veal Cutlets with Cream Sauce* +   page 116   27

pan-seared veal scallopine, mushroom cream, Roasted Potatoes with Tomatoes (page 180), haricot verts

Braised Lamb Shank +   page 114   28

slow-cooked with tomato, white wine & veal stock, buttered penne pasta, haricot verts

Trout Meunière +   page 92   28

pan-fried local trout, lemon brown butter, Piemontaise Risotto (page 166), fresh arugula

Roasted Pork with Mustard* +   page 124   28

dijon-rubbed local pork tenderloin, bacon-pearl onion ragout, roasted potatoes with tomatoes, haricot verts

Scallop Fricassee with Cream Sauce* +   page 107   34

pan-seared sea scallops, Piemontaise risotto, lemon-vermouth sauce, fresh arugula

Steak au Poivre* +   page 110   42

black pepper-crusted filet, dijon cream sauce, roasted potatoes with tomatoes, creamed spinach

Featured Dessert

Lemon Tart   page 205   7

shortbread crust, lemon curd, 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 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  

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