Happy Thanksgiving, November 28, 2013

Thanksgiving Dinner

Thursday, November 28^th, 2013

 

Soups

Shrimp Bisque Cup 5.75 Bowl 6.75

Butternut Squash Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

 

Appetizers

Shrimp and Crab Cake, remoulade 8.00

House Smoked Salmon 8.50

Turkey Livers Saute, port sauce 8.25

 

Salads

House Salad

assorted greens, walnuts, grapefruit segments, red onions

dried cranberries with a honey mustard vinaigrette 4.00

Baby Kale Salad

orange ginger vinaigrette, pickled beets, pecans, blue cheese, red onion, dates 7.50

Traditional Caesar Salad

6.00

 

Just For Today

Roast Turkey

natural sauce, almond stuffing, yam puree, mashed potatoes,

assorted vegetables, apple sauce, cranberry-orange relish 18.25

Glazed Baked Ham

coarse grain mustard and honey sauce, scalloped potatoes,

pineapple, sweet onion and gorgonzola, vegetable 16.75

Grilled Ribeye of Beef

 Burgundy sauce, fingerling potatoes with roast garlic and

caramelized onions 26.50

 

Main Courses

Stuffed Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, butternut squash coulis 13.75

Broiled Georges Bank Cod

stone ground mustard sauce, cucumber, dill and caper salad, new potatoes 21.50

Walleye Saute

pecan crust, red pepper coulis, vegetable 22.50

Chicken Cordon Bleu

supreme sauce, fried egg. sautéed potatoes, asparagus 16.75

Pork Tenderloin Saute

natural sauce, wild mushrooms, spaetzel,  green beans 24.50

Filet Mignon 9 oz

Cognac and black peppercorn sauce, portabella mushroom,

mashed redskin potatoes and crispy onion * 28.50

 

Featured Wines

White Wine Blend, Claude Val, France 11 25.00

Red Wine, Valdiguié, J. Lohr, Monterey 11 25.00

 

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of food borne illness