Dinner, November 29th, 2017
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
candied pecans, red onions, caramelized
sweet potatoes, pumpkin bread, sweet and sour dressing 8.50
Just for Today
9.00
Crispy Calamari
provencal, caper berries, celery leaves
9.50
Main Courses
brown butter vinaigrette, wilted spinach,
chanterelles, steamed rice 22.75
Grilled Yellowfin Tuna
light
garlic sauce, ratatouille, gaufrette potatoes 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
citrus vinaigrette, new potatoes, orange segments,
asparagus, red onion, and avocado 22.75
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
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
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, 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 il
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