Monday, May 15, 2017

Dinner, May 15th, 2017
Soup
Tomato Florentine 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
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
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled 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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