Dinner, November 7th, 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
marinated peppers, tapenade, garlic and
alouette croutons 7.50
Just for Today
Baked
Brie in Puff Pastry
almonds
and dried cherries, mixed greens 8.50
Roast
Sirloin of Beef Slider
Main Courses
white
wine sauce, vegetable medley 22.50
tomato
coulis, yukon gold mashed potatoes, asparagus 23.50
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
remoulade, new
potatoes, vegetable 19.50
Broiled
Atlantic Salmon
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
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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