Monday, October 2, 2017

Dinner, October 2nd, 2017
Soup
Smoked Chicken and Corn Chowder 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
Caribou 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
berries and melon, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
spring greens, blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 8.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
heirloom tomatoes, mozzarella, basil,
mixed greens, balsamic reduction 8.75
Bolognese with Squid Ink Pasta
pork and beef, spinach, artichokes, sun dried tomatoes 8.75

Main Courses
Grilled Ocean Trout
lemon horseradish sauce, herb infused basmati,
vegetable medley 23.50
Pan Seared Walleye in a Parmesan Herb Crust
tomato coulis, fingerling potato, heirloom tomato,
mushroom, artichoke, and spinach sauté 23.50


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
heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75
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, apple sauce, beet salad 22.50
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Burgundy sauce, horseradish mashed potatoes, garlic and herb mushrooms, grilled summer vegetables 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) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 2015 25.00
Cabernet Sauvignon, Elizabeth Spencer, Napa 2011 70.00

* 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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