November 6th-12th
Beginning in his home country of Ecuador, then taking us through Spain, Cuba, Mexico, and Peru, the James Beard Award and Iron Chef winner, takes us on a journey through the cuisines that have shaped his style.
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
Quinoa Chowder + page 99 3/5
sweet corn, roasted potatoes, bacon, avocado
Appetizers & Salads
White Asparagus with Black Truffle & Egg* + page 157 10
roasted asparagus, parmesan cream, poached egg, shaved truffle, parsley
Canapés with Duck Confit & Serrano Ham page 145 11
toasted baguette, Spanish blue cheese spread, brandied local cherries
Corn Empanadas with Spiced Ground Beef page 68 12
smoked paprika, green olives, currants, scallions, Ecuadorian Hot Sauce (page 33)
Tuna Ceviche* + page 72 14
diced raw tuna, orange & lime, jalapeño, red onion, fresh basil & cilantro, Fried Plantain Chips (page 48)
Hearts of Palm Salad + page 193 6/11
frisée lettuce, watercress, bacon lardons, shaved red onion, dates, Coconut 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 6/11
Entrées
Roasted Chicken page 348 19
half bird, chile paste rub, roasted potatoes & corn, Rosemary-Mint Chimichurri & Spicy Cheese Sauce (page 352)
Griddled Potato Cakes + page 90 19
queso fresco, scallions, Ají Mushrooms with Ginger & Saffron (page 91), fresh watercress
Chicken & Rice + page 56 23
pan-braised chicken breast, achiote, tomato, smoked paprika, peas, fresh cilantro, Ecuadorian hot sauce
Fresh Michigan Whitefish + amical 25
house preparation choices: herb, parmesan, nut crusted or blackened, served with rice & vegetables
Stewed Duck with Potatoes, Peas & Chiles page 304 26
beer-braised duck leg, cilantro purée, Pickled Pearl Onions (page 303), red chile butter-crostini
Pan-Roasted Shrimp with Tequila + page 258 26
garlic, chiles de árbol, grape tomatoes, creamy polenta, fresh watercress
Achiote & Citrus-Marinated Pork Chop* + page 206 28
grilled local pork, Black Beans & Rice (page 213), Mojo Criollo (page 209), fresh cilantro
Hanger Steak with Quince Paste & Goat Cheese* + page 155 28
garlic-herb marinade, Rosemary Oil & Catalan Spinach (page 156), pine nuts, currants, green apple
Braised Local Short Ribs + page 173 32
bell pepper & tomato demi-glace, creamy polenta, seared sea scallop, fried plantain, scallions
Alaskan Halibut & Calamari + page 74 34
simmered in coconut-bell pepper broth, citrus vinaigrette, basmati rice, fresh cilantro, hot sauce
Featured Dessert
Tres Leches Cake page 291 7
vanilla cake, spiced rum soak, whipped cream