Monday, August 28, 2017

Dinner, August 28th, 2017
Soup
Smoked Ham and Navy Bean Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho Cup 4.25 Bowl 5.25
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
Summer Pickle and Smoked Sturgeon
Assorted greens, berries and melon, candied pecans,
goat cheese and grilled zucchini bread crouton,
balsamic and berry glaze 8.50

Wellfleet Oysters on the Half Shell
15.50
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



Tapas
Alfredo sauce, kale, tomatoes, parmesan and linguine 9.50
Cold Plate
prosciutto, smoked ham, feta, swiss, honeyrock melon,
olives, zucchini bread, spring greens 9.75

Main Courses
red pepper coulis, basmati, peppers, onion,
 sweet corn and spinach saute 20.50
Broiled Great Lakes Whitefish
vermouth sauce, scalloped potatoes,
heirloom tomato salad 22.50


Main Courses
tomato, garlic and herbs, spinach, basmati 19.25
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Steelhead Trout
remoulade, new potatoes, vegetable 22.50
 Broiled Atlantic Salmon
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
 Sea Scallops Sauté
lobster cream sauce, tomatoes, garlic and herbs 26.50
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
rosemary-garlic sauce, pesto risotto rice cakes, Mediterranean squash, green beans 25.50
Braised Short Rib of Beef
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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