January 4th-10th 2016

Inspired by his native Vietnam, award-winning chef Charles Phan opened He has effortlessly integrated the culture of San Francisco into classic Vietnamese recipes, making them both accessible and modern.



Soup du Jour                                  daily selection from our own recipe book                              amical                 3/5

Tomato Soup en Croute          our signature soup with a puff pastry crust                          amical                 6

Spicy Lemongrass Soup +       Thai chile, bean sprouts, shrimp, cilantro                               page 138           4/7

Appetizers, Sides&  Salads

Vegetarian Spring Rolls +                                                                                                                              page 10               10

shiitake mushrooms, bean sprouts, fried tofu, fresh mint, Peanut Sauce (page 250)

Mussels in Red Curry +                                                                                                                                  page 207            12

Maine blue mussels, ginger, lemongrass, turmeric, cayenne, fresh scallions

Pork & Shrimp Wontons                                                                                                                               page 20               12

fried shallots, scallions, Spicy Chile Oil

Shrimp Cocktail +                                                                                                                                              page 117            15

chilled prawns, Spicy Cocktail Sauce, Thai Basil Aioli

Jicama & Grapefruit Salad +                                                                                                                        page 121            7/13

candied pecans, red cabbage, fresh cilantro, tamari-lime vinaigrette

amical appetizers and salads

Olive Twists9    Whitefish Pâté  10    Sesame Tuna 14    Jumbo Lump Crab Cakes 18    Caesar Salad5/8    House Salad4/7    


Wok-Charred Eggplant +                                                                                                                              page 164            18

onion, garlic, sake, coconut milk, steamed jasmine rice, Stir-fried Green Beans (page 160)

Caramelized Roast Chicken   +                                                                                                                  page 187            19

one half bird, steamed jasmine rice, shallots, ginger, Thai chile, Caramel Sauce (page 250)

Barbecued Pork Ribs +                                                                                                                                   page 24              24

Rice Centennial Farm baby back ribs, vermicelli noodles, pickled carrots, Scallion Oil (page 251)

Cashew Chicken                                                                                                                                                 page 212           24

Amish chicken breast, walnuts, dates, golden raisins, oyster sauce, jasmine rice, stir-fried green beans

Fresh Michigan Whitefish +                                                                                                                        amical                 25

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

Jumbo Lump Crab with Cellophane Noodles                                                                                    page 156            26

scallions, chicken stock, oyster sauce, pickled carrots, fresh cilantro

Duck Salad* +                                                                                                                                                       page 126            28

spice-rubbed duck breast, jasmine rice, sliced apple, cabbage, frisée, tamari-citrus vinaigrette

Ginger Beef Vermicelli* +                                                                                                                             page 183           28

marinated hanger steak, Flavored Soy Sauce (page 249), rice noodles, torn lettuce, peanut garnish

Seared Scallops* +                                                                                                                                             page 175           34

Vietnamese Beurre Blanc, steamed jasmine rice, stir-fried green beans, fresh cilantro

Braised Short Ribs +                                                                                                                                         page 137           34

Rice Centennial Farm beef, red wine, mirepoix, Thai chile, lemongrass, jasmine rice, cilantro


Vietnamese Tres Leches Cake     coffee-soaked chocolate cake, whipped cream          page 234           7

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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