February 5-10th: Trullo by Tim Siadatan

A London-based chef presents Italian cuisine with a British twist. Trullo's ambiance is unassuming yet confident, perfect for communal dining.

TRULLO

By Tim Siadatan

APPETIZERS

Roasted Brussels Sprouts+   page 26   crispy pancetta, chestnuts, marsala, gorgonzola fonduta   14

Crespelle   page 214   fried crêpe stuffed with butternut squash, caramelized onion, taleggio cheese, baby kale   16

Lamb, Offal & Orzo Meatball   page 218   stuffed with kalamata olives & pine nut soffritto, onion gravy, roasted eggplant, arugula, Spicy Tomato Sauce (page 107)   17

SOUP & SALAD

Borlotti Bean Soup+   page 71   pancetta, radicchio, potato, rosemary, olive oil   12

Castelfranco Radicchio Salad + page 38   blood orange, pomegranate, fresh mint, ubriaco cheese, Cabernet vinaigrette   14 

PASTA

Gnudi   page 108   butternut squash & ricotta dumplings, sage, butter, parmesan   14

Squid Ink Tagliarini   page 112   Bar Harbor mussels, red chili, garlic, oregano, white wine, butter   24

ENTRÉES

Rolled Pork Loin+   page 230   stuffed with nduja sausage & dates, chickpeas with roasted red peppers, spinach & rosemary, red onion jus   34

Roasted Duck Leg+   page 206  orange & cinnamon cured, black rice with chickpeas & caramelized onion, marinated plum  37

Monkfish+   page 159   seared with lemon & olive oil, Beluga Lentils & Salsa Rossa (page 174), Braised Cabbage, Clams, Chili, & Oregano (page 182)   39

DESSERT

Upside-Down Blood Orange Cake   page 252   almond sponge, crème fraiche ice cream   11

 +Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins