Guides

Cold Lobster Salad: Cold poached lobster, sliced and served with an herb puree and an array of vegetables.

Costoletta di Vitello Ninfeta: A veal chop that’s char-grilled to perfection, with shitake mushrooms, mustard, madeira wine, and a demi-glaze reduction.

Great Frickin’ Chicken: Pan-seared breast of Amish chicken ballontine, buttered turnips and green beans, and chicken jus.

Chianti-Glazed Bone-In Veal Chop: A veal chop enhanced with porcini mushroom croquettes, carmelized onions, and applewood-smoked bacon.

Mango-Dusted Swordfish: Mango-dusted swordfish served with coconut risotto, braised Swiss chard, and crisp plantain.

Camarones Rellenos: Breaded jumbo shrimp stuffed with cheese and topped with a lobster cream sauce and poblano pepper. Served with seasonal vegetables and chef's potatoes.

Surf and Turf: A grilled 5-oz. filet of beef and shrimp in garlic butter, paired with eggplant Napoleon, couscous, roasted radish, and chickpea puree.

Rodizio: Mouthwatering lamb chops, picanha (Gaucho’s signature cut), and filet mignon carved at your tableside, complemented by fresh vegetables, crab salad, and smoked salmon samples from the 42-item gourmet salad bar.

Filetto di Manzo: Hand-cut filet migon, charbroiled and presented with Andiamo's signature zip sauce, chef's potatoes, and seasonal vegetables

It’s a wrap when you package their hearts’ desire into five easy categories.

When it comes to the personalities (OK, eccentrics) on your list, one size definitely does not fit all.

Land & Sea - Savor a marinated and aged 6-oz. filet, chargrilled with Uptown chop sauce; pan-seared lump crab cake drizzled with a roasted red pepper aioli; sautéed asparagus; and our house scalloped potatoes. — $23

“Free-raised” Veal Rib Chop: The Andiamo house specialty features a char-grilled Strauss free-raised veal rib chop, our signature zip sauce, and seasonal accompaniments.

Costela de Cordeiro / Picanha - Not merely lamb chops, but marinated and roasted to a flamed-crisp outside setting into a moist and tender interior. Picanha, our house specialty, pride of the churrascaria, grilled sirloin carved tableside to expose its full taste.

Rib Eye Steak: Truffle-basted rib eye, paired with royal trumpet mushrooms with red wine shallots and garlic-whipped Yukon gold potatoes.

Rack of Lamb “Genghis Khan” Four loin chops of lamb, served with dauphinoise potatoes and glazed carrots.

Area Restaurants Look Close to Home for Michigan-Made Foods.

Molly Abraham, Steve Wilke, Dave Mesry, Anne Berry Daughtery, Joe Vaugh, Roxanne Mullins and Rebecca Pranger.

Cooking, like learning to drive a stick shift, is ultimately about trusting your gut.