The Earle takeout in Ann Arbor is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast takeout, we'll show you the ...show more
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.
Last updated April 8, 2022