The Earle - Ann Arbor, MI

Cheese filled tortellini baked with prosciutto and freshly grated nutmeg.

Deep fried squid rings, served with aioli.

Served with crostini and a variety of accompaniments.

Tomato slices with fresh mozzarella, drizzled with olive oil...with pesto.

Risotto balls stuffed with mozzarella, breaded and deep fried, served with a tomato-basil sauce.

Served with a roasted red pepper sauce.

Grilled artichoke with a lemon, garlic, and mint enhanced butter.

Mushroom caps baked with a zesty eggplant paté. Sprinkled with Parmesan cheese.

Spicy shrimp sautéed with tomatoes, garlic, and rosemary...with a white wine deglaze...on arugula leaves.

French goat cheese rolled in sesame seeds and baked...served with greens tossed in a walnut vinaigrette.

Sopressata and finocchiona salami served with provolone, marinated mushrooms, and olives.

In a puff pastry shell with shallots, garlic, white wine, chives, butter...and a hint of pernod.

Smoked salmon slices with asparagus and avocado...sprinkled with olive oil, lemon juice, and fresh basil.

Traditional French onion soup enhanced with shallots and chives, topped with gruyére and finished under the broiler.

Apurée of spinach, carrots, turnips, potato and watercress...with chicken broth and cream.

A cool summer soup of tomatoes, cucumbers, sweet peppers, garlic, onions, and basil

Cucumber, onion, tomatoes and Tuscan-style bread, olive oil and vinegar, with basil, capers, and anchovies.

Romaine, bibb, chicory, radicchio, and tomato wedges. Choice of creamy garlic, creamy pepper, Roquefort, olive oil vinaigrette, or balsamic vinaigrette dressings.

A Mediterranean combination of fresh vegetables, tuna, tomatoes, hard-boiled egg, anchovies, and olives.

Romaine lettuce tossed with gorgonzola, walnuts, and vinaigrette.

Romaine tossed with a dressing of olive oil, egg, garlic, anchovies, and parmesan.

Mixed greens tossed with fresh mint, chives, tomatoes, cucumbers, sweet peppers, garlic onions, and basil.

Fresh fillet of salmon wrapped in puff pastry with a lining of spinach-basil mousse...served with a basil cream sauce.

Boneless duck breasts sautéed medium-rare...deglazed with applejack brandy...pan-sauced with cider, apples, and brown sugar...with rum-plumped raisins...served with a potato-turnip purée.

Grilled Prime Delmonico steak served with two sauces: a dijon green peppercorn sauce and a mushroom enhanced soubise. Served with potatoes.

Sautéed with mushrooms and garlic, pan-sauced with sherry and cream. Served with rice.

Cross cut sections of beef tenderloin sautéed and served in a dijon and green peppercorn sauce...with tarragon...served with potatoes

Deglazed with Madeira and pan-sauced with cream and Roquefort, topped with walnuts and pine nuts. Served with potatoes.

Rolled in coarsely ground black pepper, and served with a brandy sauce, garnished with mushrooms. Served with potatoes.

Veal scallops sautéed with mushrooms, shallots, and garlic...with mozzarella and prosciutto wrapped asparagus...with a marsala deglaze.

Boneless chicken breasts stuffed with pesto, seared then baked...pan sauced with shallots, garlic, white wine, tomatoes and basil...served with orzo

Fresh fillet of whitefish coated with ground hazelnuts and breadcrumbs, sautéed and sauced with a chive beurre blanc...on a bed of sautéed spinach. Served with potatoes.

Spinach, artichokes, and three varieties of mushrooms wrapped in phyllo dough, with rosemary and goat cheese...baked and served on a tomato vinaigrette...with rice.

Lamb chops sautéed...served in a port wine and tarragon sauce...with turnip-potato purée.

Fresh fillet of salmon grilled with shrimp and served in a lemon-herb beurre blanc...on spinach...served with potatoes.

Slices of pork tenderloin marinated in olive oil with garlic, fresh rosemary, sage, basil and chives...grilled and served on potatoes...with a horseradish sauce.

Linguini tossed with crumbled garlic sausage, Capocolla ham, sliced hot peppers, olive oil, and Romano cheese.

Linguine tossed with roasted red peppers, eggplant, garlic, black olives, tomatoes and basil...topped with romano cheese and breadcrumbs.

Linguini tossed with shrimp, sun-dried tomato strips and pesto...with parmesan and romano cheese.

Penne tossed with asparagus, spinach, and prosciutto...with garlic, basil, and ricotta cheese...topped with parmesan. (also available without meat).

Tube-shaped pasta tossed with chicken in a sweet pepper-tomato sauce with black olives and basil, with Romano cheese.

Please ask your server for today's selections. All ice cream, sorbets and pastries are made in-house.

Served with crostini and a variety of accompaniments.

Spicy shrimp sautéed with tomatoes, garlic, and rosemary...with a white wine deglaze...on arugula leaves.

Baked with a zesty eggplant pâté... sprinkled with parmesan cheese.

Sopressata and finocchiona salami served with provolone, marinated mushrooms, and olives.

Risotto balls stuffed with mozzarella, breaded and deep-fried, with tomato-basil sauce.

Smoked salmon slices with asparagus and avocalo...sprinkled with olive oil, lemon juice, and fresh basil.

Deep-fried squid rings served with aïoli.

Tomato slices with fresh mozzarella, drizzled with olive oil...with pesto.

French goat cheese rolled in sesame seeds and baked...served with greens tossed in a walnut vinaigrette.

Grilled artichoke with a lemon, garlic, and mint enhanced butter.

Served with a roasted red pepper sauce.

Cheese-filled tortellini baked with prosciutto, cream, Parmesan, and freshly grated nutmeg.

A sampler of our cheeses, including Doux de Montagne and fresh goat cheese.

House made Earle bread grilled and rubbed with garlic and drizzled with olive oil, with three toppings: shallot-garlic cheese and roasted peppers, tomato-basil relish, and Tuscan white bean dip.

Traditional French onion soup, enhanced with shallots and chives, topped with gruyère and finished under the broiler.

A purée of spinach, carrots, turnips, potato and watercress...with chicken broth and cream.

A cool summer soup of tomatoes, cucumbers, sweet peppers, garlic, onions, and basil.

Romaine with gorgonzola, walnuts, and vinaigrette.

Cucumber, onion, tomatoes, bread, olive oil, vinegar, basil, capers, and anchovies.

Romaine, bibb, chicory, radicchio, tomato. Choice of creamy garlic, creamy pepper, olive oil vinaigrette or balsamic vinaigrette.

Romaine with a dressing of olive oil, egg, garlic, anchovies, and parmesan.

Fresh vegetables, tuna, tomatoes, hard- boiled egg, anchovies, and olives.

Mixed greens tossed with fresh mint, chives, tomatoes, cucumbers, sweet peppers, garlic, onions, and basil.

Crumbled garlic sausage, capocolla, sliced hot peppers, mozzarella, tomato sauce.

Spinach, wild mushrooms, domestic mushrooms, garlic, mozzarella.

Shrimp, bacon, garlic, goat cheese, arugula, mozzarella.

Chicken,pesto, red onions, black olives, mozzarella.

Sautéed with mushrooms and onions, on Earle bread with melted mozzarella. With a small vinaigrette tossed salad.

Grilled chicken breast on grilled Earle bread with pesto, sliced tomatoes, and red onion.

On garlic-rubbed toasted Earle bread with avocado, tomatoes, red onions, spring mix, fontina, and vinaigrette.

Pesto, tomatoes, red onions, arugula, fresh mozzarella.

Sautéed chicken, pesto, tomato, fontina, arugula, and red wine vinaigrette.

Roquefort stuffed on toasted garlic-rubbed Earle bread with creamy pepper and caramelized onions....with fried redskin potatoes

With capocolla ham, sliced hot peppers, and romano cheese.

Penne tossed with asparagus, spinach, and prosciutto...with garlic, basil, and ricotta cheese...topped with parmesan. (also available without meat).

Tube-shaped pasta tossed with chicken in a sweet pepper-tomato sauce, with black olives and basil ...with romano cheese.

Linguini tossed with sautéed shrimp, sun-dried tomato strips and pesto...with parmesan and romano cheese.

Linguine tossed with roasted peppers, eggplant, garlic, black olives, tomatoes and basil...topped with romano cheese and breadcrumbs

8oz. skirt steak marinated in balsamic vinegar, garlic, Dijon, and fresh rosemary and grilled... with potatoes and vegetable.

available Monday-Friday from 5:00 to 6:30pm