Tuesday, October 31, 2017

Dinner, October 31st, 2017
Soup
Tomato Florentine 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

coconut-green curry sauce, green onion 9.50
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
chili mayonnaise, mixed greens 9.50
Mussels Provencal
linguine, parmesan 9.50

Spice Rubbed Monkfish Saute
spicy shrimp sauce, cheddar grits,
spinach and andouille sauté 21.75
Grilled Flat Iron Steak
red wine sauce, mushroom and potato hash,
asparagus and corn sauté 24.50


Main Courses
tomato, garlic and herbs, spinach, basmati 19.25
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75
Broiled Atlantic Cod
remoulade, redskin potatoes, green beans 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, trinity of vegetables, garlic and herbs 26.50
herb sauce, brie with fine noodles, roasted vegetable 18.25
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.50
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 22.50
Slow Roasted Lamb Shank
rosemary-garlic sauce, pesto risotto 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) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 2015 25.00
Red Wine Blend, Claude Val, France 2015 25.00

* 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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