December 2nd-8th

James Beard nominees Sarah & Evan Rich share their unique take on modern American cuisine from their Michelin starred restaurant in San Francisco.

Soup du Jour amical 4/6

daily selection from our own recipe book

Tomato Soup en Croute amical 9

our signature soup with a puff pastry crust

Chestnut Soup page 92 4/6

chicken stock, pear chips, pear & kale salsa verde

Chicories with Date Vinaigrette+ page 84 8

radicchio, baby kale & arugula, crispy chicken skin crumble

Bread & Butter page 26 4

Common Good Bakery Douglas fir sourdough, house-smoked butter

Brussels Sprouts with “Caesar Dressing”*+ page 56 8

crispy sprouts, garum aioli, garlic breadcrumbs, Cotija cheese, scallions

Porcini Doughnuts page 33 12

savory doughnuts, porcini mushroom dust, Leelanau Cheese raclette dipping sauce

Roasted Cauliflower with Bone Marrow Butter+ page 110 14

kale purée, Douglas fir sourdough-garlic breadcrumbs, candied kumquats

Oysters*+ page 82 16

raw oysters on the half shell, cucumber-shallot mignonette

House Salad 6 • Caesar Salad 7 • amical Salad 7

Olive Twists 10 • Whitefish Pâté 10 • Cheese Plate 15 • Jumbo Lump Crab Cakes 18

Sweet Potato Pancakes page 186 19

apricot salsa verde, broccolini, crème fraiche, sweet potato chips

Buttermilk-Poached Chicken Breast + page 205 19

rutabaga-miso purée, bacon & escarole, champagne vinegar, scallions

Roasted Chicken + amical 19

one half bird, herbs de Provence, dijon cream, buttermilk mashed potatoes, broccolini

Pork Schnitzel* page 208 24

local pork loin, breaded & pan-fried, avocado ranch, shiro vinaigrette, cucumber & baby greens

Fresh Michigan Whitefish + amical 26

house preparation choices: herb, parmesan, nut crusted or blackened, served with jasmine rice & vegetables

Olive Oil-Poached Salmon* + page 202 28

candied orange vinaigrette, pistachio purée, cauliflower couscous, scallions

Tagliatelle with Shrimp page 142 30

jumbo gulf shrimp, garlic bread & butter, fresh basil & lemon

NY Strip Steak* + page 174 32

grilled steak, Yellow Corn Aioli & Salsa Roja (page 176), fingerling potatoes, Cotija, cilantro, arugula

Seared Scallops* + page 189 34

sour cabbage, almond purée, candied almonds, fresh dill

Salted Caramel Panna Cotta page 240 8

coffee crumble, whipped cream