Monday, May 1, 2017

Dinner, May 1st, 2017
Soup
Garden Vegetable 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
assorted greens, walnuts, grapefruit segments, red onions, dried cranberries with a honey mustard vinaigrette 4.00
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
Buffalo Chicken Wings
blue cheese dressing, celery and carrots 8.50
Steamed Acadia Park Mussels
provencal sauce, white wine, linguine 9.50

Main Courses
Blue Cod Saute
herb crust, tomato coulis, roasted fingerling potatoes,
brussels sprouts 19.50
Broiled Lemon Sole
garlic-herb sauce, spaetzle with bacon and blue cheese, julienne vegetable 22.25


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
tomato, garlic and herbs, spinach, basmati 19.25
Blackened Catfish
Cajun remoulade, new potatoes, vegetable 19.50
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
pesto vinaigrette, scalloped potatoes, ratatouille 22.50
Lake Perch Sauté
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
 “Chicken Cordon Blue”
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
Chardonnay, Josh Cellars, California 2015 25.00


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.

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