April 7-13: The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley

Indulge in the flavors of modern indigenous cuisine from the Dakota and Minnesota territories at Amical from April 7th to 13th. Join us for an exquisite culinary journey featuring innovative, healthy, and elegant dishes crafted with indigenous American ingredients. Secure your spot now! you Don't miss out on this unique dining experience!

Appetizers

Smoked Whitefish & White Bean Spread +   page 44   Amaranth Crackers (page 60), Sorrel Sauce (page 64)   16  

Sioux Chef Tamales +   page 57   blue corn masa & smoked duck filling, Lichii Sauce (page 187)   17

Bison Tartare +   page 117   juniper, mint, maple, shallots, sumac, amaranth cracker   21

Salad

Spring Salad +   page 19   yucca, Dried Rabbit (page 115), sunflower & pea shoots, baby greens, sunflower seeds, Tamarack Honey Drizzle (page 20)   17     

Entrees

Rabbit Braised with Apples & Mint +   page 115   locally raised rabbit, cider, maple syrup, Cornmeal Mush (page 59), Maple-Sage Roasted Vegetables (page 46)   36  

Indigenous Tacos +   page 122   Cedar-Braised Bison (page 120), Corn Cakes (page 51), Wojape (page 173), Corn Nuts (page 51)   36     

Wild Rice-Crusted Walleye +   page 90   juniper & smoked salt, maple roasted vegetables, dried cranberries, Wild Greens Pesto (page 24)   42    

Seared Duck Breast with Cider Glaze* +   page 100   Wild Rice Pilaf with Wild Mushrooms, Chestnuts & Dried Cranberries (page 84), wojape, arugula   44  

Dessert

Sunflower Cookie +   page 135   Hazelnut Maple Sorbet (page 148), Berry-Bergamot Spoon Sweet (page 150)   10

DON’T FORGET TO CHECK OUT THE REST OF THE SERIES!