Bean Soup / 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
Whitefish / 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
Duck / 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
Salmon / Fresh filet of salmon rubbed with Dijon mustard and wrapped in puff pastry with a mushroom duxelle…served with a tarragon-cream sauce
Chicken / Lightly breaded chicken breasts sautéed with prosciutto…pan sauced with
white wine, lemon and sage…served with orzo
Mezzogiorno / Linguine tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers and Romano cheese
Vegetarian Pasta / Linguine tossed with roasted peppers, eggplant, garlic, black olives, tomatoes, and basil…topped with Romano cheese and breadcrumbs.
White Chocolate Cheesecake
Almond Cake with Raspberry Purée
Chambord Chocolate Mousse
Fresh fruit sorbet
© 2020 Ann Arbor Restaurant Week. Main Street Area Association