Dinner, June 12th, 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
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy
onions 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
Just for Today
Tapas
provencal sauce,
linguine, roasted garlic,
spinach, capers
and parmesan 9.50
Buffalo
Chicken Wings
buffalo sauce, carrot and celery sticks,
blue cheese dressing 7.75
Main
Courses
chipotle barbeque sauce, roasted sweet
potatoes,
steamed broccoli
24.50
Braised Veal Osso Bucco
roasted
rosemary and tomato jus, smoked gouda
mashed
potatoes, honey glazed baby carrots 25.50
Main Courses
sweet potato puree, stuffed with wild
rice, lentils, almonds, dried cherries and spinach,
shallot coulis 14.75
tomato,
garlic and herbs, spinach, basmati 19.25
chive
vinaigrette, fingerling potatoes, navy bean, corn, and asparagus salad 22.50
Broiled Great Lakes Whitefish
remoulade,
new potatoes, vegetable 23.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach
with shiitakes, basmati, toasted hazelnuts 23.75
Sea Scallops Sauté
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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