Thursday, September 14, 2017

Dinner, September 14th, 2017
Soup
Heirloom Tomato 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 8.75
Smoked Sturgeon and Garden Pickle
10.50
Wellfleet Oysters on the Half Shell
15.50
Steamed Acadia Park Mussels
chardonnay, garlic and herb broth,
trinity of vegetables, parmesan 9.25
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
berries and melon, 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
white wine-garlic sauce, spinach,
trinity vegetables, herb infused angel hair, parmesan 8.50
Crispy Calamari
provencal sauce, capers, roasted garlic 9.75

corn coulis, roasted fingerling potatoes,
roasted corn salad 22.50
Pan Seared Great Lakes Walleye
parmesan-herb crust, lemon, garlic and vermouth sauce, scalloped potatoes, green and wax beans 23.75


Main Courses
tomato, garlic and herbs, spinach, basmati 19.25
remoulade, new potatoes, vegetable 19.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
 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 basmati, 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) 9.00
Featured Wine
Cabernet Sauvignon, Elizabeth Spencer, Napa 2011 65.00
* 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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