December 5th-11th

Bistronomy highlights the refined, yet relaxed atmosphere of casual French fine dining and the ever-changing bistro scene in Paris.

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

Parsnip Soup +     page 39     3/5

cream, Marcona almonds, Spanish chorizo

Appetizers & Salads

Leeks Vinaigrette +     page 66     9

Second Spring Farm baby leeks, sabayon, shaved truffle, Grilled Sesame Shiitakes (page 67)

Valley View Farm Pork Belly +     page 164     12

braised local pork, fresh herbs, juniper, local cranberry beans & piquillo peppers, toasted walnuts

Smoked Salmon Croque Monsieur     page 87     14

Gruyére cheese, Stone House white bread, smoked char roe, green salad

Cured Beef Filet* +     page 75     15

coriander & black peppercorn crust, shaved thin, creamy celery root salad, fresh watercress

Haricots Verts à la Niçoise +     page 83     7/13

tuna confit, grape tomatoes, kalamata olives, boiled egg, anchovies, dijon vinaigrette

amical Appetizers & Salads

Olive Twists 9     Whitefish Pâté 10     Sesame Tuna 14     Jumbo Lump Crab Cakes 18

Caesar Salad 5/8     House Salad 4/7     amical Salad 6/10

Entrées ala carte

Cashew Stuffed Roast Chicken +     page 146     19

fresh herb butter, cauliflower purée, white wine pan jus, fresh watercress

Pan-seared Gnocchi Salad     page 92     20

house-made potato gnocchi, burrata cheese, heirloom tomatoes, Monroe Family Organics micro greens

Fresh Michigan Whitefish +     amical      25

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

Fresh Atlantic Salmon* +      page 126      26

Pickled Pepper Potato Salad (page 156), yuzu cream, broccolini, Espelette pepper

Red Wine-Braised Rice Farms Beef Cheeks +     page 152     26

cauliflower purée, grated horseradish root, haricot verts, fresh watercress                                              

Spice-Crusted Duck Breast* +     page 147     27

cumin, cardamom & Madras curry, creamy Gruyère polenta, broccolini

Slow-Cooked Lamb Shank +     page 174     28

mirepoix, tomato, star anise, rutabaga mash, haricot verts, fresh chives, toasted walnuts

Thyme-Basted Pork Tenderloin* +     page 158     28

Rice Farms pork, oyster mushroom brown butter, Gruyère polenta, broccolini, toasted walnuts

Grilled Hanger Steak* +     page 156     28

apple-soy marinade, pickled pepper potato salad, grilled sesame shiitakes

Fresh Sea Scallops* +     page 115     34

pan-seared, cauliflower purée, applewood bacon, local leeks, brown butter, microgreens

Featured Dessert

Almond-Coconut Orange Cake +     page 212     7

almond flour, blood orange whipped cream