A hearty bean soup simmered with pork, vegetables and pasta with Parmesan cheese
Mixed Green Salad
Romaine, bibb, and chicory lettuce with radicchio and tomato wedges tossed with vinaigrette
Fresh filet of whitefish coated with ground hazelnuts and breadcrumbs…sautéed and served with a walnut vinaigrette with fresh chives…on a bed of sautéed spinach…served with potatoes
Boneless duck breasts sautéed medium rare…deglazed with applejack brandy…pan sauced with apples, cider and brown sugar…with rum plumped raisins…served with a potato-turnip purée
Fresh filet of salmon rubbed with Dijon mustard and wrapped in puff pastry with a mushroom duxelle…served with a tarragon-cream sauce
Boneless chicken breasts stuffed with pesto, seared and baked…pan sauced with garlic, white wine and tomatoes…with basil and toasted pine nuts…served with orzo
Linguine tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers and Romano cheese
Linguine tossed with roasted peppers, eggplant, garlic, black olives, tomatoes and basil…topped with romano cheese and breadcrumbs.
Flourless Chocolate Cake
Chambord Chocolate Mousse
Fresh fruit sorbet o
White Chocolate Ice Cream with Dark Chocolate Grand Marnier Sauce
© 2017 Ann Arbor Restaurant Week. Main Street Area Association, Ann Arbor, Michigan. | Michigan Web Development by Boxcar Studio.