Choose one of the following:
Fried rice fritters, stuffed with mozzarella cheese and mushrooms.
Chinese braised pork belly seasoned with ginger and Chinese five spice. Garnished with pickled cucumbers.
Beet and goat cheese salad
Oven roasted beets and goat cheese tossed in a sherry vinaigrette and arugula.
Romaine lettuce tossed with a Dijon ceaser dressing and parmesan cheese.
Pan seared local Michigan trout, served with honey glazed oven roasted carrots and brussels sprouts. Garnished with a sumac lemon sauce and topped with chermoula.
Thai short ribs
Slowly braised short ribs coated with chef Thad’s signature Thai sauce, served with mashed potatoes and cabbage salad.
Rosemary marinated pork, served with duck fat roasted potatoes and green beans. Garnished with a whiskey sauce and soffritto.
Chinese noodles tossed in a rich sesame chili sauce. Mixed with carrots, greens onions, roasted asparagus and eggplant. Garnished with peanuts and a hard boiled egg.
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