January 31st-February 6th

Florentine

by Emiko Davies

Drawing on her years of personal experience with traditional Florentine cuisine, Davies tells the story of Florence’s rich history and unique cuisine.

APPETIZERS

Mini Schiacciata   page 71

a trio of vegetable topped Tuscan focaccia; red onion & thyme, roasted fennel, tomato-basil   6

Florentine-Style Crêpe   page 146

spinach-ricotta stuffed crêpe, baked with bechamel sauce, parmesan & Sugo di pomodoro (page 166)   12

Crostone with Sausage & Taleggio Cheese   page 218

grilled Tuscan Bread (page 65), fennel pork sausage, Fustini’s 18 year balsamic, olive oil   12

Whole Braised Artichoke +   page 93

pancetta, shallot, garlic, celery leaves, white wine, parsley, Tuscan bread   14

SOUP

Onion Soup* +   page 140

braised red onion, vegetable stock, sage, poached egg, grilled Tuscan bread, parmesan   10

ENTRÉES

Pappardelle with Duck Sauce   page 156

braised duck, house-made pancetta, red wine-tomato sauce, parmesan   26  

Florentine Pork Chop* +   page 199

herb brined, stuffed with herbs & garlic, roasted potatoes, braised Tuscan kale, white wine pan jus   28

Spinach & Ricotta Dumplings   page 150

Argentinian red shrimp, sage butter, tomato sauce, parmesan   30

Beef & Pepper Stew +   page 204

chianti-braised short rib, black pepper, Stewed Cannellini Beans (page 101), arugula, Tuscan bread   36

DESSERT

Semolina & Chocolate Tart   page 48

shortbread crust, semolina custard, chocolate ganache   9

+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