Dinner, November 3rd, 2017
Soup
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
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
Just for Today
Steamed
Acadia Park Mussels
garlic,
butter, and white wine broth,
trinity
of vegetables, parmesan 9.50
Crispy
Calamari
pepperoncini
rings, mixed greens 9.50
Main Courses
North
Atlantic Skatewing Sauté
brown
butter vinaigrette, wilted spinach and mushrooms,
basmati, Marcona almonds and
caperberries 22.25
Grilled
Mahi
tomato
coulis, fingerling potato, caramelized onion,
kale, and tomato sauté 22.75
Main Courses
sweet potato puree, stuffed with wild
rice, lentils, almonds, dried cherries and spinach,
shallot coulis 14.75
tomato,
garlic and herbs, spinach, basmati 19.25
Broiled
Great Lakes Whitefish
remoulade, new potatoes, vegetable 22.75
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
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
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
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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