Wednesday, November 29, 2017

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
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
marinated peppers, tapenade, garlic and alouette croutons 7.50
candied pecans, red onions, caramelized sweet potatoes, pumpkin bread, sweet and sour dressing 8.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

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
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75
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
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
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
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 il

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