Dinner, July 25th, 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
House
assorted greens, walnuts, grapefruit
segments, red onions, dried cranberries, 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 to any
salad: Grilled Chicken Breast 3.50 / Grilled Atlantic
Salmon 5.00
Just for Today
Tapas
pico de gallo, cheddar, cilantro sour
cream 9.75
Clam, Mussel and Shrimp Provencal
angel hair pasta 10.00
Main Courses
creole sauce with mushrooms, onions
and peppers, polenta 19.75
Grilled
Yellowfin Tuna
hoisin glaze, rice cake, sautéed baby bok choy 24.50
Main Courses
sweet potato puree, stuffed with wild
rice, lentils, almonds, dried cherries and spinach,
shallot coulis 14.75
Crispy Frog
Legs
tomato,
garlic and herbs, spinach, basmati 19.25
Lightly
Smoked Poached Atlantic Salmon
chive vinaigrette, navy
bean, corn and fingerling potato salad, asparagus 22.50
Broiled Great Lakes Whitefish
remoulade, redskin potatoes, green beans 23.50
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 26.50
Alaskan King Crab Rice Bowl
Lightly
Smoked Roast Range Chicken
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 pears, beet salad 22.50
Burgundy sauce, horseradish mashed
potatoes, roasted vegetable, crispy onions 28.50
Filet Mignon
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
Cabernet Sauvignon, St. Michelle
Vineyards,
50th Anniversary, Columbia
Valley 2015 45.00
* 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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