Dinner, November 10th, 2017
Soup
Chef Milos’ Mushroom
Cup 4.25 Bowl 5.25
Butternut
Squash, sour cream, toasted
almonds 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
pickled cucumber, field greens 8.75
Caribou Oysters on the Half Shell 15.50
Steamed Acadia Park Mussels
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
House
assorted greens, walnuts, grapefruit
segments, red onions,
dried cranberries, honey mustard vinaigrette 5.00
marinated peppers, tapenade, garlic and
alouette croutons 7.50
berries and
melon,
candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Add to any salad: Grilled
Chicken Breast 3.50 / Grilled Atlantic
Salmon 5.00
Just for Today
Tapas
Baked Brie in a Puff Pastry
toasted almonds, dried cherries, mixed
greens 8.50
Crispy Calamari
chili aioli, pepperoncini rings 9.50
Main Courses
citrus ginger
sauce, basmati, frisee, chive,
citrus segments,
and Vidalia onion salad 22.75
Grilled Yellowfin Tuna Bowl
spicy
mayonnaise, wasabi sauce, vegetable fried rice,
avocado and tomato salad,
toasted sesame seeds 24.75
Main Courses
sweet potato puree, stuffed with wild
rice, lentils, almonds,
dried cherries and spinach,
shallot coulis 14.75
remoulade, new potatoes, vegetable 18.75
Crispy
Frog Legs
tomato,
garlic and herbs, spinach, basmati 19.25
Lightly
Smoked Poached Atlantic Salmon
Lake Perch
Sauté
brown
butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
tomato coulis, basmati, andouille sausage,
corn, scallions, tomatoes, avocado, cilantro 24.75
Sea Scallops Sauté
shrimp sauce, gnocchi
carbonara, snap peas, prosciutto 26.50
lobster cream sauce, tomatoes, trinity
of vegetables, garlic and herbs 26.50
Smoked Roast
Range Chicken
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
natural
sauce, rosemary and garlic mashed potatoes, 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
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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