december 7th-13th 2015

David Lebovitz lived & worked in Northern California for almost 20 years before moving to France. Now, he has written a book inspired by its shifting culinary culture by incorporating techniques & ingredients from around the world to traditionally French dishes.

MENU

Soups

Soup du Jour                                 daily selection from our own recipe book                            amical                3/5

Tomato Soup en Croute         our signature soup with a puff pastry crust                        amical                6

Celery Root Soup +                  horseradish cream, prosciutto crisps, fresh chives          page 106           3/5

Appetizers, Sides&  Salads

Cherry Tomato Crostini                                                                                                                             page 110           10

garlic-roasted tomatoes, herbed Meadowview Farm goat cheese, ciabatta

Caramel Pork Ribs                                                                                                                                        page 187           12

slow-cooked baby back ribs, harissa-bourbon barbecue sauce, Celery Root Slaw (page 105)

Duck Terrine with Figs +                                                                                                                           page 113           12

ground pork & chicken liver, cornichons, shallot marmalade, crackers

Crab Cakes with Orange-Fennel Salad                                                                                             page 90             18

house recipe jumbo lump crab cakes, fresh radish & watercress, lemon vinaigrette

French Lentil Salad +                                                                                                                                    page 233          7/13

mirepoix, greens, Dijon vinaigrette, toasted walnuts, local feta

amical appetizers and salads

Olive Twists9      Whitefish Pâté  10        Sesame Tuna14    Caesar Salad5/8        House Salad4/7

Entrees

Farro Salad with Root Vegetables                                                                                                       page 240           19

local butternut squash & parsnips, radicchio, pomegranate, honey-mustard vinaigrette

Roasted Chicken with Mustard +                                                                                                        page 169           19

one half bird, Dijon rub, bacon-white wine cream sauce, Mashed Potatoes (page 216), haricot verts

Pork & Chard Sausage                                                                                                                                page 185           24

bacon-wrapped local pork & chicken liver, mashed potatoes, green salad

Braised Cornish Game Hen                                                                                                                     page 183           24

white wine, garlic, herbs, honey-baked figs, Buckwheat Polenta (page 158), haricot verts

Fresh Michigan Whitefish +                                                                                                                    amical                25

herb, parmesan, nut crust or blackened, served with rice & fresh vegetables

Belgian Beef Stew                                                                                                                                         page 198           26

boneless short rib, bacon & beer, Spice Bread (page 293), mustard, mashed potatoes, watercress

Fresh Atlantic Salmon* +                                                                                                                           page 335           26

French Lentil Salad (page 233), Shallot Marmalade (page 335), haricot verts

Cassoulet                                                                                                                                                            page 195           26

classic French casserole: local white beans, carrot & onion, duck confit, sausage, breadcrumbs

Lamb Shank Tagine +                                                                                                                                    page 199          28

spice-rubbed lamb, dried apricots & raisins, saffron, tomato, buckwheat polenta, haricot verts

Steak with Mustard Butter* +                                                                                                                page 206           36

all-natural NY strip, French Fries (page 219), green salad

Dessert

Spiced Speculoos Flan                   five-spice caramel, rich custard, whipped cream        page 256           7