May 6th-11th

San Francisco’s State Bird Provisions was named Best New Restaurant when it opened in 2011. These former Tappawingo ex-pats have continued to compile accolades for their unique modern American cuisine.


Small Plates

Kohlrabi Salad + page 185 9

baby kale, yuba, grapefruit, soy-lime vinaigrette, tahini-chile dressing, Quinoa Crunch (page 102)

Asparagus Toasts page 148 10

sesame-semolina bread, roasted asparagus, gruyére cheese, scallions, Black Trumpet Aioli (page 81)

Everything Pancakes + page 125 12

smoked salmon, pickled onions, sweet and sour beets, whipped cream cheese

State Bird with Provisions page 31 12

buttermilk-marinated, pan-fried quail, melted onions, shaved parmesan, scallions

Duck Croquettes page 195 12

shredded duck confit, fontina cheese, raisin verjus, scallions

Smoked Trout Dip + page 163 12

aioli, guacamole, Ravigote (page 90), State Bird Tomato Salsa (page 91), potato chips

Pork Ribs + page 233 14

garlic & citrus glazed, fresh rosemary, togarashi seasoning

Steak Tartare Toast* page 145 14

green garlic, capers, lemon-olive oil, shaved parmesan, watercress, Caesar Aioli (page 77)

amical Soups, Salads & Appetizers

Soup du Jour 4/6 • Tomato Soup en Croute 9 • 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


Roasted Chicken + amical 19

one half bird, herbs de provence, dijon cream, buttermilk mashed potatoes, roasted asparagus

Carrot Mochi + page 247 19

Japanese rice cake, pickled carrot, roasted carrot, carrot juice vinaigrette, pistachio dukkah, fresh herbs

Morel Fried Rice page 253 24

ramps & spring onions, Fustini’s balsamic, white soy, dashi, shaved parmesan, local pea shoots

Clam-Kimchi Stew page 209 24

pork belly, fresh ginger, sesame oil, baby bok choy, tofu

Fresh Michigan Whitefish + amical 26

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

Rice-Crusted Trout page 217 28

chile paste, brown butter, hazelnuts, orange, fresh herbs, baby kale

Grilled Beef with Brussels Sprouts* + page 179 28

marinated hanger steak, maitake mushrooms, shaved kohlrabi, Umeboshi-Rosemary Vinaigrette (page 85)


Coffee Ice Cream Sandwich + page 338 7

chicory, coffee, whipped cream

Peanut Muscovado Milk + page 267 3

vanilla bean, brown sugar syrup

Thank you for another memorable Cookbook Dinner Series!

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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