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The traditional favorite with fresh ground chuck, white rice, onions and spices, rolled in tender cabbage leaves and simmered in hearty tomato soup

Hand-rolled dough filled with potato, chives and blended cheeses. Sautéed in butter with caramelized onions and scallions, served with crème fraiche

Smoked Polish sausage in tangy sauerkraut with toasted caraway and crispy bacon.

Crisp and savory pancakes with onion and lemon, served with herbed crème fraiche

Savory ground chickpeas with toasted sesame, garlic and lemon, alongside fresh chopped parsley and bulgur wheat salad, with tomatoes, mint and red onion, in lemon-olive oil vinaigrette, served with thin pita bread and crisp spiced chips.

Squashes, bell peppers, fennel, asparagus, onions and carrots with fresh basil pesto glaze.

Tossed with toasted almonds, dried cranberries, carrots, figs and ricotta in raspberry red wine vinaigrette

Fresh-chopped spinach, béchamel and feta cheese wrapped in crisp phyllo pastry

Layers of charred corn tortillas with succulent shredded chicken, Cotija, queso fresco cheeses, traditional enchilada sauce and sour cream

Layers of charred corn tortillas with succulent shredded chicken, Cotija, queso fresco cheeses, traditional enchilada sauce and sour cream

Sautéed with herbs and spices, crisp corn tortillas, cucumber-yucca root slaw and chipotle aioli

Flour tortillas stuffed and grilled with Andiamo signature cheese blend, huitlacoche, wild mushrooms and epazote, served with fresh tomato salsa.

Vermont white and yellow cheddar, Parmesan, Gruyere and fontina in rich béchamel, cavatappi-shaped pasta and savory breadcrumb crust.

Kernels of sweet corn, jalapeño and herbs in coarse ground batter, baked in cast iron skillets, served warm right out of the oven with maple butter.

Handmade specialty with lobster, seasonal garden vegetables and brandied demi-glace

Thin layers of handmade pasta rolled with ricotta and Parmesan cheeses. Baked with besciamella and tomato basil sauce

Served with red wine San Marzano tomato ragu and essence of citrus

Custom-spiced brown sugar blend, slow-roasted with mango-bourbon barbecue sauce until they fall off of the bone.

Twice-dipped in sweet buttermilk and seasoned with flour, fried golden brown and crisp, served with fresh griddled waffles and maple syrup.

Served with miso brodo

With vegetables and soy-mirin sauce served in a carry out box

Stir fry vegetables, cage-free eggs and shoyu sauce

served with fiery cocktail sauce and lemon wedges, East and West coast oysters on the half shell, Chilled Ale Steamed mussels on the half shell, Johan Crab claws with mustard dipping sauce.

rolls including, but not exclusive to, California King, Spicy Tuna Roll, Tiger Roll, Shrimp Tempura Roll and Avocado Roll (Vegetarian)

Served with a selection of cream cheese, preserves and
butter.

Tender crepe-like pastry filled with sweetened ricotta cheese, topped with fresh fruit and melba sauce

Freshly diced potatoes roasted in herbed garlic butter

Freshly ground pork sausages, griddled to perfection with accents of fresh sage

Sautéed chicken breast served with capers, artichokes, lemon and white wine sauce.

Shaved Parmesan and basil pesto

Julienne cut raw vegetables and savory buttermilk dipping sauce

Served in a black sesame seed cone with tobiko caviar

Traditional chilled Sicilian relish of eggplant, onions, celery, tomatoes, olives and capers in sweet and sour tomato sauce

Stuffed with ricotta and spinach

Marinated, char-grilled chicken in spicy peanut sauce

Served with sweet corn fritters

Simmered in our San Marzano sauce with Parmigiano-Reggiano

Freshly Baked Breads, Crackers & Grissini. Chef’s Selected Italian Meats, Assorted Domestic & Imported Cheeses, Olive Oil Roasted Peppers, Marinated Artichoke Hearts, & Mesclum Olives

(Per Shrimp) Jumbo shrimp served with fiery cocktail sauce and lemon wedges. (Presented in an ice carving display for an additional charge)

Oysters on the Half Shell – Fresh Shucked Varieties from the East & West Coast. Colossal Chilled Shrimp Cocktail with Fiery Sauce, Chilled Ale Steamed Mussels on the Half Shell, & Jonah Crab Claws with Mustard Dipping Sauce
Hummus and Tabbouleh with Grilled Vegetables

Baby greens, toasted walnuts, apples, dried cherries, bleu cheese crumbles and balsamic vinaigrette

Pan-seared chicken breasts with capers and artichokes in a lemon white wine sauce

Whitefish seasoned with herbed Italian breadcrumbs, served with ammogglio sauce

Red peppers, carrots, squash and zucchini

Mezze rigatoni pasta with Bolognese meat sauce

Roasted tomatoes, feta cheese, spinach, red onion, white wine and fresh lemon

Whitefish Seasoned with Italian Breadcrumbs & Served with Ammogglio Sauce

Rigatoni Pasta with Bolognese Meat Sauce

Served with Andiamo zip sauce

Roasted tomatoes, feta cheese, spinach, red onion, white wine and fresh lemon

Baby field greens, tomato, cucumber, red onion and house-made garlic Parmesan dressing

Grilled spring vegetables, roasted beet puree and aged balsamic reductions

Thirty-day-aged prime filet mignon and spring morel chicken strudel. Spice-crusted, char-grilled steak with cabernet shallot demi-glace. Served opposite of chicken and morel mushroom strudel with spring asparagus, quinoa, couscous, in a crisp phyllo pastry with white truffle mornay sauce.

House-cut steak seasoned and char-grilled to perfection, topped with cipollini onions and balsamic glaze

Thirty-day-aged Chairman’s Reserved beef tenderloin served opposite of white truffle poached lobster tail

Baby spinach, candied pecans, Michigan dried cranberries, oranges, shaved red onion, chèvre cheese and poppy seed

Crème-based sauce with mascarpone and Parmesan cheese

Meat-filled pasta in savory wild mushroom and fresh basil crème sauce

Grilled Spring Vegetables, Roasted Beet Puree, & Aged Balsamic Reductions

Braised with Balsamic Vinegar, Spring Vegetable Nage, Tarragon Brodo and Artichoke Gremolata

Olive oil Roasted and Filled with a Savory Mixture of Caponata Style Vegetables with Yellow Raisins and Brown Rice

Olive oil and garlic