Choose one of the following:
Fried dumplings stuffed with lobster green onions and sweet potato noodles. Served with a lobster reduction and garnish with a carrot salad.
Fresh mozzarella, pickled tomatoes, garlic marinated giant white beans, rosemary oil and roasted eggplant puree.
Toasted sourdough macerated in an oven dried tomato sherry vinaigrette tossed with baby arugula.
Field green salad
Local field greens tossed with Dijon balsamic vinaigrette and topped with crispy parmesan.
Slowly cooked leg of lamb seasoned with cardamom. Topped with mashed potatoes and served with a savory red wine veal reduction.
Saffron clams and mussel pasta
Saffron tomato cream sauce tossed with rigatoni pasta and topped with fresh little neck clams and Prince Edward Island mussels.
Slowly braised beef with tomatoes, red wine and aromatics. Served with creamy rosemary polenta and topped with lardons, mushrooms and pearl onions.
Cauliflower & Brussel sprout curry
Oven roasted cauliflower and Brussel sprouts served on top of red lentils. Garnish with an aromatic coconut milk curry, using Chef Thad’s hand ground curry blend.
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