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January 19, 1996 - Image 106

Resource type:
The Detroit Jewish News, 1996-01-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

Card #10

It's The Smart Way To
Go To Dinner.

First dishes

Curried Kabocho Soup

Michigan grown Kabocho squah cooked with curry and aromatic vegetables and chicken
broth. Garnished with dollop of lightly whipped cream and Gruyere cheese. $4.50

Wild Mushroom Tart

Golden chantrelles and shiitake mushrooms sauteed with thyme and shallots and baked in
flaky puff pastry. Served with lemon porcini cream. $6

Seared Scallop Romesco

Fresh large sea scallop quickly sautéed and served with Spanish Romesco sauce,
oranges and red onions. $7

Smoked Salmon Terrine

and grissini.

House smoked salmon layered with spinach and citrus butter, served with creme fraiche
$7 (optional caviar at market prices)

Duck Confit with Blue Cheese Soufflé

sliced pear and currant-basil syrup.

Traditional duck leg confit, served with a warm Roquefort soufflé,
$10 (with Hudson Valley Foie Gras, additional $10)

Ravioli Nicoise

Classic Nicoise daube of beef, minced with Swiss chard, and Parmesan cheese, wrapped in
pasta and sauced with daub juices, Sherry vinegar and olive oil.


Emily's Greens Greens, carmelized shallots, Balsamic vinaigrette and Ricotta Salata cheese. $4
Fresh Mozzarella with sun dried tomatoes, organic field greens, French green olives,
Fresh Mozzarella Salad

yellow teardrop tomatoes, garlic croutons and basil vinaigrette.


Main Courses

Something Fantastically Vegetarian #21

Sweet Dumpling squash filled with truffled butternut squash
risotto, and served with red chard and portobella mushroom.

Salmon with Roasted Peppers and Artichokes

Sautéed Atlantic salmon with dilled roasted peppers and
artichokes. Served with cous cous and scented oil

Ahi Tuna

Fresh tuna steak sauteed medium rare, with Picholine olive sauce and wilted spinach. Served with riso
pasta. $18

Balsamic Roasted Duck

Fresh Culver Farm duckling, basted with Balsamic vinegar, soy and mustard. Served
with sweet potato-vanilla bean puree, fig-Port wine sauce and rapini. $18

Filet of Beef

Aged tenderloin filet pan seared, topped with a roasted garlic butter and served with eggplant
rollatini and haricots verts. $19


Naturally raised Summerfield Farm veal shank slowly braised with Vidalia onions and wine. Served with
roasted garlic-Parmesan smashed potatoes. $19

Rick Halberg, Chef/Owner — Donna Brown, Sous Chef — Michael Korn, Maitre'd

Menu changes frequently, Prix Fixe dinner available on Friday and Saturday only or by prior reservations


With our compliments
Dessert with each dinner entree

(810) 349-0505


Closed Mondays

Limit two persons per card

505 North Center, Northville

Sample menu subject to change

18 • CUISINE 1996

Thru December 20, I996

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