Wednesday, May 24, 2017

Soup
Black Bean Taco Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Roasted Summer Squash and Zucchini Cup 3.75 Bowl 4.75
Grilled Portobello and Summer Squash
green and red peppers, cheddar, lettuce and tomato 9.75
Fish
Baked Rainbow Trout Stuffed with Mushrooms and Spinach
white wine sauce, basmati, asparagus 14.75
Sandwich
Char Grilled Beef Tenderloin Burger
barbeque mayonnaise, caramelized onions, provolone, lettuce and tomato on brioche 10.50
Rice Bowl
Fried Pork Belly
basmati, white cheddar, sweet corn, bacon, sugar snap peas and jalapenos 12.50

Salads
` mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Add Grilled Chicken Breast 3.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 7.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon to any Salad 5.00
Main Courses
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50 


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.



Tuesday, May 23, 2017

Soup
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterdays Soup
Smoked Pork and Butter Bean Cup 3.75 Bowl 4.75
Broiled Blue Cod
artichoke crust, remoulade, yukon gold potatoes, vegetable 13.75
Fish Too
Broiled Great Lakes Walleye
white wine sauce, spinach and mushroom crust, basmati 14.50
Pork
Pan Seared Pork Chop
natural sauce, cole slaw, baked beans 13.00
Rice Bowl
Fried Pork Belly
basmati, white cheddar, sweet corn, bacon, sugar snap peas and jalapenos 12.50

Salads
` mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Add Grilled Chicken Breast 3.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 7.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon to any Salad 5.00
Main Courses
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50 


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.



Monday, May 22, 2017

Dinner, May 22nd, 2017
Soup
Smoked Ham and Butter Beans Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom
 Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
First Courses


Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 9.50
Wellfleet Oysters on the Half Shell
14.50

Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy onions 9.75
Crispy Pork Belly
habanero honey, zucchini chutney 9.75


Salads
marinated bell peppers, tapenade, garlic and alouette croutons 7.50
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto, field greens, balsamic vinaigrette 7.75
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes, cucumbers, olives, hard-boiled egg, celery seed vinaigrette 8.50
Add Atlantic salmon to any salad 5.00
Just for Today

Tapas
Mediterranean sauce, basmati 9.50
Steamed Black Gold Mussels
fried rice, carrots, jalapenos, sugar snap peas, soy sauce 9.50

Main Courses
Pan Seared Great Lakes Walleye
parmesan-herb crust, red pepper coulis,
roasted fingerling potatoes, fried brussels sprouts with
bacon and blue cheese 23.50
cucumber-dill sauce, mustard mashed potatoes,
heirloom tomato salad 26.50


Main Courses
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
tomato, garlic and herbs, spinach, basmati 19.25
remoulade, new potatoes, vegetable 19.50
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
chive vinaigrette, fingerling potatoes, navy bean, corn, and asparagus salad 22.50
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
lobster cream sauce, tomatoes, garlic and herbs 27.50
Alaskan King Crab Rice Bowl
herb sauce, brie with fine noodles, roasted vegetable 17.75
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 17.75
natural sauce, wild rice with bacon, almonds and lentils, glazed apples, beet salad 22.50
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 31.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 8.00

Featured Wine
Cabernet Sauvignon, St. Michelle Vineyards,
50th Anniversary, Columbia Valley 2015 45.00

18% will be added to all groups of 12 and more.
* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked

meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Soup
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Sandwich
horseradish cream, lettuce, tomato, pickle, brioche bun, pasta salad 10.75
Fish
Grilled Steelhead Trout
citrus sauce, yukon gold potatoes, asparagus 13.50
Fish Too
Broiled Great Lakes Walleye
white wine sauce, spinach and mushroom crust 14.50
Pork
Pan Seared Pork Chop
natural sauce, cole slaw, baked beans 13.00

Salads
` mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Add Grilled Chicken Breast 3.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 7.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon to any Salad 5.00
Main Courses
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
artichokes, tomato, garlic and herbs, linguine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50 


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.