February 6th-12th

 

 

This chef/author brings us an authentic, yet unconventional collection of Italian recipes from her restaurants in Los Angeles, with a focus on being straightforward, & seasonal.

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

Lentils Castellucciano +   page 264   3/5

prosciutto ham, mirepoix, garlic, chicken stock

 

Appetizers & Salads

Mozza Caprese +   page 66  10

burrata cheese, Basil Pesto (page 62), slow-roasted cherry tomatoes, micro basil, grilled baguette

Fennel Sausage Pizza   page 144   12

Nancy’s Pizza Dough (page 126), white sauce, scallions, mozzarella, fennel pollen

Meatballs al Forno   page 107   12

ground veal & pork, spicy tomato sauce, parmigiana reggiano, semolina toast

Grilled Octopus +    page 111   13

fingerling potatoes, celery, scallions, leeks, Lemon Vinaigrette (page 29)

Little Gem Lettuce Salad +   page 102   7/13

red onion, medjool dates, fresh thyme, buttermilk-gorgonzola dressing

Entrées

 

Arancine Caponata   page 42   19

deep-fried mozzarella-stuffed risotto cakes, Eggplant Caponata (page 104), parmesan, pine nuts

 

Roasted Half Chicken +   amical   19

olive oil & herbs de Provence, Glazed Cipolline Onion (page 254), Cauliflower Gratinate (page 258)

 

Ragù Bolognese   page 189   24

ground veal & pork, Soffritto (page 28), tomato paste, penne pasta, parmesan

 

Linguine with Clams   page 199   24

littleneck clams, pancetta, white wine, garlic, fresno chile paste, scallions

 

Fresh Michigan Whitefish +   amical   25

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

 

Grilled Stuffed Quail* +   page 221   27

pancetta-wrapped & marinated, Polenta (page 265), braised cabbage, honey, fried sage

 

Pan-Roasted Local Pork Chop* +   page 241   28

brined & fennel-rubbed, olives & Sambuca-braised fennel, cauliflower gratinate

 

Grilled Hanger Steak* +   page 227   28

Fustini’s balsamic marinade, fresh arugula, parmesan, Smashed Potatoes with Rosemary (page 255)

 

Pan-Roasted Arctic Char* +   page 214   30

Umbrian lentils, balsamic-braised cabbage, Currant & Pine Nut Relish (page 71)

 

Braised Short Ribs +   page 230   32

red wine, tomato, porcini mushrooms, fresh herbs, creamy polenta, horseradish gremolata

Featured Dessert

Meyer Lemon Gelato Pie   page 317   8

graham cracker crust, champagne vanilla sauce

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  

© Copyright amical. All rights reserved.