April 3rd-9th

The James Beard Award winning chef behind some of New Orleans most well-known restaurants brings us a collection of true, down-home Southern recipes.

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

Turkey Noodle Soup   page 130   3/5

Duerksen Farm turkey, orecchiette pasta

Appetizers & Salads

Uruguayan Spicy Baked Cheese +   page 40   10

Leelanau raclette, lemon & olive oil, oregano, crushed red pepper, grilled baguette

Grilled Chicken on a Stick +   page 70   12

Double L Farm chicken breast, Alabama White Barbecue Sauce (page 71), house-made pickled vegetables

Fried Country Terrine   page 126   12

local pork & chicken liver pate, breaded & fried, pickled vegetables, grain mustard, crackers

Delta Shrimp Tamales +   page 125   14

tomato, onion, jalapeño, masa, fresh cilantro, Salsa Verde (page 179)

Gingered Apple Slaw +   page 188   6/11

Gavin Orchards gala apples, greens, jalapeño, crispy prosciutto, creamy ginger dressing

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 6/11

Entrées

Smothered Chicken   page 97   19

one half bird, onion gravy, steamed rice, Collard Green Slaw (page 190)

Marinated Eggplant +   page 194   19

grilled, sherry vinaigrette, Fresh Mint Couscous (page 195), Spring Peas with Feta (page 191)

Double L Farm Chicken Gumbo   page 96   24

slow-cooked chicken leg, bacon, andouille sausage, poblano chiles, steamed rice, collard green slaw

Fresh Michigan Whitefish +   amical   25

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

Spicy Grilled Quail* +   page 75   26

marinated in balsamic vinegar & fresh herbs, grilled peaches, fresh mint couscous, fresh arugula

Grilled Pork Chop* +   page 79   28

sweet & sour dried fruit, Cauliflower & Gruyere Gratin (page 201), fresh arugula

Shrimp & Crab Spaghetti   page 150   28

sautéed shrimp & lump crab, rich seafood broth, garlic, jalapeño, fresh parsley & basil

Braised Lamb Shank +   page 102   28

lemon, kalamata olives, white wine, creamy polenta, spring peas with feta

Beef Short Rib Sugo +   page 137   32

braised beef, red wine, tomato, garlic, morel mushrooms, creamy polenta, collard green slaw

Scallops with Scallion Butter* +   page 156   34

broiled sea scallops, fresh lemon, hot sauce, steamed rice, haricot verts

Featured Dessert

Lemon Blackberry Tartlet   page 246   7

whipped mascarpone, fresh blackberries

+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