Dinner, November 27th, 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
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
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
sriracha mayonnaise, shredded lettuce,
cheddar blend, avocado salsa 8.75
Steamed Acadia Park Mussels and Littleneck
Clams
garlic and white wine broth,
trinity of vegetables, parmesan 9.50
Main Courses
Pan Seared Mahi
red
pepper coulis, fingerling potato, andouille,
caramelized
onion, kale, and tomato sauté 22.75
Grilled Ahi Tuna
kimchi
broth, spicy mayonnaise, ginger infused basmati,
baby
bok choy, toasted sesame seeds, avocado 24.75
Main Courses
sweet potato puree, stuffed with wild
rice, lentils, almonds, dried cherries and spinach,
shallot coulis 14.75
vermouth
sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
Broiled Spice Rubbed George’s Bank Cod
cajun remoulade, new potatoes, vegetable 22.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach
with shiitakes, basmati, toasted hazelnuts 24.25
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, herbed 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, chanterelle mushrooms, horseradish mashed potatoes, roasted vegetables -
16 oz. 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
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.
No comments:
Post a Comment