Dinner, May 15th, 2017
Soup
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
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
provencal sauce, linguine 11.50
Parmesan
and Herb Crusted Soft Shell Crab
parmesan
herb crust, tomato concasse 11.50
Morels Saute
cognac and cream,
fettuccine 13.50
Main
Courses
Mediterranean sauce, jalapeno and cheddar polenta,
wild leeks, kalamata olives, tomatoes,
caperberries and artichokes 19.50
Grilled Rainbow Trout
cucumber-dill
sauce, ragout of fingerling potatoes,
fiddlehead ferns
and asparagus 21.50
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
Lightly Smoked Poached Atlantic Salmon
pesto
vinaigrette, scalloped potatoes, ratatouille 22.50
brown
butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Atlantic Swordfish
remoulade, new potatoes, vegetable 24.50
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.
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