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
$7
pasta and sauced with daub juices, Sherry vinegar and olive oil.
Salads
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.
$7
Main Courses
Something Fantastically Vegetarian #21
Sweet Dumpling squash filled with truffled butternut squash
$16
risotto, and served with red chard and portobella mushroom.
Salmon with Roasted Peppers and Artichokes
Sautéed Atlantic salmon with dilled roasted peppers and
$17
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
Ossobuco
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
SPECIAL OFFER
With our compliments
Dessert with each dinner entree
RESERVATIONS
(810) 349-0505
VALID SUN.-FRI.
Closed Mondays
Limit two persons per card
505 North Center, Northville
Sample menu subject to change
18 • CUISINE 1996
Thru December 20, I996