December 4th - 10th
Paul Bocuse’s career has spanned more than fifty years, won numerous awards, and published countless bestselling books. Widely regarded as the father of modern French cuisine he offers a collection of uncomplicated, traditional fares.
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
Winter Squash Soup + page 13 3/5
potatoes, leeks, croutons, crème fraiche
Appetizers & Salads
Quenelles au Gratin + page 27 10
root vegetable dumplings, Mornay Sauce (page 169), chives, nutmeg
Rabbit Paté + page 157 10
local rabbit & pork spread, grain mustard, cornichons, toasted baguette
Mussels in Creamy White Wine Sauce + page 105 12
Prince Edward Island mussels, pearl onions & baby carrots, fresh parsley
Raw Salmon Renga-Ya + page 91 14
thin-sliced salmon, lemon & olive oil, chives, spicy pickles, toasted baguette
Lyonnaise Salad + page 32 6/11
frisée lettuce, bacon lardons, croutons, fried egg, dijon vinaigrette
Entrées
Paris-Style Gnocchi page 166 19
house-made gnocchi, Mornay sauce, roasted mushrooms & Brussels sprouts, truffle oil
Roasted Chicken + page 138 19
half bird, bacon velouté, roasted pearl onions & new potatoes, Creamed Spinach (page172)
Fresh Michigan Whitefish + amical 25
house preparation choices: herb, parmesan, nut crusted or blackened, served with rice & vegetables
Quail with Grapes* + page 151 26
pan-roasted quail, veal stock, roasted pearl onions & new potatoes, haricot verts
Veal Cutlets with Cream Sauce* + page 116 27
pan-seared veal scallopine, mushroom cream, Roasted Potatoes with Tomatoes (page 180), haricot verts
Braised Lamb Shank + page 114 28
slow-cooked with tomato, white wine & veal stock, buttered penne pasta, haricot verts
Trout Meunière + page 92 28
pan-fried local trout, lemon brown butter, Piemontaise Risotto (page 166), fresh arugula
Roasted Pork with Mustard* + page 124 28
dijon-rubbed local pork tenderloin, bacon-pearl onion ragout, roasted potatoes with tomatoes, haricot verts
Scallop Fricassee with Cream Sauce* + page 107 34
pan-seared sea scallops, Piemontaise risotto, lemon-vermouth sauce, fresh arugula
Steak au Poivre* + page 110 42
black pepper-crusted filet, dijon cream sauce, roasted potatoes with tomatoes, creamed spinach
Featured Dessert
Lemon Tart page 205 7
shortbread crust, lemon curd, whipped cream
+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