February 5th-11th
Sicilian born chef Marc Vetri puts together traditional comfort-food classics that reflect our love of Italian food. His hands-on, back-to-basics approach reminds us to embrace the beauty of fresh ingredients and simple preparations.
Menu
Soups
Soup du Jour amical 3/5
daily selection from our own recipe book
Tomato Soup en Croute amical 8
our signature soup with a puff pastry crust
Cream of Chanterelle page 72 4/7
fresh thyme, chicken stock, nutmeg
Appetizers, Sides & Salads
Sweet Onion Crêpe page 71 10
caramelized onions, house-made crêpes, White Truffle Fondue (page 276)
Rustic Chicken Liver Pâte + page 55 10
pancetta, fresh herbs, truffle oil, brandy, pickled vegetables, toasted baguette, crackers
Slow-Roasted Pork Slices with Tuna Sauce* + page 60 12
brined & roasted local pork belly, tuna-caper aioli, fresh arugula, shaved parmesan, red onion
Tomato Flan with Crab & Basil + page 41 14
heirloom tomato gelatin, jumbo lump crab, lemon & olive oil
Fennel & Apricot Salad + page 223 7/13
baby spinach, dried apricots, toasted almonds, fresh mint, local feta, Pernod vinaigrette
amical appetizers and salads
House Salad 5/8 Caesar Salad 6/9 amical Salad 7/11
Olive Twists 10 Whitefish Pâté 10 Sesame Tuna 14 Jumbo Lump Crab Cakes 18
Entrees
Roast Chicken with Vin Santo + page 206 19
one half bird, sweet wine pan sauce, Squash Purée, Charred Brussels Sprouts with Pancetta (page 225)
Sweet Potato Gnocchi page 130 19
sage brown butter, broccolini, toasted almonds, shaved parmesan
Grilled Local Chicken Breast + page 204 24
Double L Farm chicken, Crispy Potatoes & Braised Cabbage, lemon-caper beurre blanc
Great Lakes Whitefish + amical 25
house preparation choices: herb, parmesan, nut crust or blackened, served with rice & fresh vegetables
Local Pork Bolognese page 137 26
Jake’s Country Meats pork jowl, mirepoix, tomato, fresh herbs, rigatoni, shaved parmesan
Rustic Rabbit with Sage & Pancetta + page 211 26
braised local rabbit, white wine, Creamy Polenta (page 277), charred Brussels sprouts, fried sage
Pork Shank & Stewed Cabbage + page 192 26
braised local pork, San Marzano tomatoes, mirepoix, cotechino sausage, creamy polenta
Veal Medallions with Porcini & Fontina Fondue* + page 179 30
porcini mushroom confit, Roasted Herbed Fingerling Potatoes (page 229), broccolini
Olive-Crusted Striped Bass* + page 162 32
Confit of Leeks, lemon beurre blanc, herbed fingerling potatoes, broccolini
Grilled Rib Eye Steak* + page 180 34
Heirloom Tomato Salad, fresh herbs, crispy potatoes, Fustini’s 18 year balsamic
Featured Dessert
Mascarpone Custard page 238 7
puff pastry, balsamic caramel figs
+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