Dinner, August 3rd, 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 5.00
marinated peppers, tapenade, garlic and
alouette croutons 7.50
Spinach Salad
summer
fruit, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Heirloom Tomato Salad
spring greens,
blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 9.25
Add
to any salad: Grilled Chicken Breast 3.50 / Grilled Atlantic
Salmon 5.00
Just for Today
Tapas
pesto sauce, spinach and roasted red
pepper 9.50
Crispy
Sea Scallops in a Sesame Crust
peanut sauce, mixed greens 12.50
Main Courses
red curry, lemongrass and coconut sauce, basmati,
grilled asparagus wrapped in prosciutto
24.50
Grilled
T- Bone Steak - 16oz.
Burgundy sauce, herb and parmesan steak
fries,
vegetable medley 28.50
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
remoulade, new potatoes, green beans 19.75
Lightly
Smoked Poached Atlantic Salmon
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
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 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
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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