The Earle Menu

Name: The Earle
Telephone: (734) 994-0211
Price range: $$$$

(734) 994-0211

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121 W Washington St, Ann Arbor, MI 48104

French, Italian

Restaurant Website

$$$$$

Our menu

Appetizers

Roasted Garlic

$14

Roasted garlic served with crostini and a variety of accompaniments.

French Goat Cheese

$12

French goat cheese rolled in sesame seeds and baked. Served on arugula tossed in a walnut vinaigrette.

Crab Cakes

$16

Crab cakes served with a roasted red pepper sauce.

Stuffed Mushroom Caps

$14

Mushroom caps with a sausage. garlic and sweet pepper stuffing. Baked with parmesan.

Ginger Shrimp

$14

SauteÃ©d shrimp in a ginger sauce. Served on a bed of spinach.

Calamari

$16

Deep fried squid rings with a garlic aioli.

Tortellini with Prosciutto

$13

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

Risotto Croquettes

$12

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

Bruschetta

$16

Toasted Earle bread rubbed with garlic and topped with basil pesto, fresh mozzarella, and blistered cherry tomatoes.

Eggplant Parmesan

$13

Breaded slices of eggplant topped with mozzarella and pesto...served on a tomato basil sauce

Mussels

$15

Bowl of mussels steamed in white wine with garlic, tomato, and onions.

Escargots

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

$Soups

French Onion Soup

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

Bean Soup

A hearty white bean soup simmered with vegetables, pork and pasta...topped with parmesan cheese.

$Salads

Panzanella

traditional florentine salad of cucumber, onion, tomato and tuscan-style bread tossed in olive oil and vinegar... with basil, capers and anchovies.

Tossed Dinner Salad

Mixed greens and tomato. Choice of creamy garlic, creamy pepper, red wine vinaigrette, or balsamic vinaigrette dressings. Roquefort dressing add $0.50

Gorgonzola

romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.

Caesar Salad

$10

romaine lettuce tossed with a dressing of olive oil, lemon juice, raw egg, garlic, chopped anchovies and parmesan.

Beet Salad

Red and golden beets, chopped pecans, goat cheese and arugula with thyme and dijon vinaigrette.

$Entrees

Whitefish

$29

Fresh filet of whitefish coated with ground hazelnuts and breadcrumbs, sautÃ©ed and sauced with a chive beurre blanc on a bed of sautÃ©ed spinach. Served with potatoes

Beef Bourguignon

$35

Sauteed beef tenderloin with a rich red wine sauce. Served with pearl onions, carrots and mushrooms on egg noodles.

Duck

$37

SautÃ©ed boneless duck breastsâ€¦ pan sauced with applejack brandy, cider, apples, and brown sugarâ€¦ with rum-plumped raisins.

Scallops

$42

Sea scallops sautÃ©ed with mushrooms and garlic, pan-sauced with sherry and cream. Served with a ruby wild rice blend.

Beef Roquefort

$44

Beef tenderloin sauteed and served with a Madeira enhanced Roquefort-cream sauce. Topped with walnuts and pine nuts. Served with potatoes.

Pepper Beef

$44

Beef tenderloin rolled in coarsely ground black pepper, sautÃ©ed and served with a brandy sauce and garnished with wild mushrooms. Served with potatoes.

Dijonnaise Beef

$43

Beef tenderloin sauteed and served with a Dijon-cream sauce with green peppercorns and tarragon. Served with potatoes.

Lamb Chops

$48

Double cut lamb chops sautÃ©ed medium rare, with a port tarragon sauce. Served with potato turnip purÃ©e, grilled asparagus and roasted carrot and shallot.

Veal

$42

Veal scallopini lightly breaded and sautÃ©ed with garlic and mushroomsâ€¦deglazed with marsala and finished with cream. Served with orzo.

Grilled Salmon

$29

Fresh filet of salmon grilled with shrimp on sautÃ©ed spinach in a white wine, shallot and lemon sauce with fresh tarragon and chives. Served with potatoes.

Delmonico

Hand-cut and grilled Prime Ribeye. Accompanied with a Dijon-cream sauce and a mushroom-enhanced soubise. Served with potatoes.

Roasted Chicken

$27

Chicken breasts roasted with honey-glazed carrots, parsnips, red-skin potatoes, shallots, garlic cloves and rosemary.

Salmon in Puff Pastry

$29

Fresh filet of salmon rubbed with dijon mustard in puff pastry with a mushroom duxelle. Served with a tarragon-cream sauce.

Stuffed Acorn Squash

$25

Acorn squash stuffed with a melange of vegetables roasted with fresh sage and a hint of honey, then tossed with quinoa and couscous.

Skirt Steak

Skirt steak marinated in balsamic vinegar, garlic, dijon, and fresh rosemary and grilled. Served with potatoes.

$Pastas

pastas available on gluten free linguini or whole wheat spaghetti

Linguine with Garlic Sausage

$23

Linguini tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers and romano cheese.

Penne with Chicken

$24

Tube shaped pasta tossed with sautÃ©ed chicken in a sweet pepper tomato sauce with kalamata olives and basil. Topped with romano cheese

Linguine with Shrimp

$26

Four Cheese Penne-not avail. GF

$26

Penne tossed with a bechamel cream sauce, with four cheeses (Pecorino Romano, Gorgonzola, Fontina and GruyÃ©re) topped with bread crumbs.

Winter Squash Penne

With sauteed mushrooms, spinach, butternut squash and a splash of creamâ€¦ enhanced with nutmeg and topped with goat cheese and breadcrumbs.

$Bistro Specials

Chicken Paillard

$18

Chicken breast..butterflied and pounded... marinated in a dijon vinaigrette. Grilled and served with a salad of kale, tri-color quinoa, butternut squash, dried cherries, toasted pumpkin seeds, red onion and thyme.

Earle Sliders

14-18

Grilled and topped with Fontina cheese, caramelized onions and bacon on a brioche bun with creamy pepper. Served with a side of French fries

$Chef Jason Buquet

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