Dinner, August 5th, 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 peppers, tapenade, garlic and
alouette croutons 7.50
summer
fruit, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Heirloom Tomato Salad
Add
to any salad: Grilled Chicken Breast 3.50 / Grilled Atlantic
Salmon 5.00
Just for Today
Alfredo sauce, spinach and trinity of
vegetables 9.75
Crispy
Bay Scallops in a Sesame Seed Crust
chipotle cream sauce, mixed greens 9.75
Main Courses
Braised
Lamb Shank
lamb
sauce, feta, kalamata olives, sun-dried tomatoes,
button mushroom and pesto risotto, green beans
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
cucumber, buttermilk and dill sauce, smoked salmon,
yukon gold potatoes, caperberries, asparagus 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach
with shiitakes, basmati, toasted hazelnuts 24.25
remoulade,
basmati, Asian vegetables 24.75
Sea Scallops Sauté
lobster cream sauce, tomatoes, garlic
and herbs 26.50
Alaskan King Crab Rice Bowl
herb
sauce, brie with fine noodles, roasted vegetable 18.25
supreme
sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 18.50
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
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
* 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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