Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho, sour cream, croutons Cup 4.25 Bowl 5.25
Tasting
of Three Soups 5.75
Yesterday’s
Soup
Cuban Black Bean Cup
4.25 Bowl 5.25
Fish
Great Lakes
Walleye Saute
parmesan-herb crust, yukon gold potatoes, spinach, onion,
tomatoes and basil 14.50
Fish
Too
Blackened Monkfish Saute
tomato coulis,
basmati, spinach, roasted red pepper and shiitake sauté 14.50
More Fish
Grilled Swordfish and Gulf Shrimp
teriyaki sauce,
basmati, asparagus 14.50
Beef
Grilled Flat Iron Steak
Burgundy sauce,
scalloped potatoes, green beans 14.50
Salads
` mixed greens, walnuts, grapefruit segments,
red onions
and dried cranberries with a honey
mustard vinaigrette 5.00
roasted
peppers, tapenade, garlic and alouette croutons 7.50
Spinach Salad
summer fruit, candied
pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Wedge
of Iceberg
bacon,
blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Main Courses
vermouth sauce, scalloped potatoes, capers and
artichokes, vegetable 13.50
wilted
spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch
Portion 14.50 Dinner Portion 24.25
Broiled
Atlantic Salmon
heirloom
tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 15.50
Gulf
Shrimp Provencal
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp
and Crab Cakes
remoulade,
mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp cake, béarnaise
sauce, sautéed potatoes, vegetable 13.75
Baked
Meatloaf
Cognac
sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
Beef
Tenderloin Tips Saute
in a baked potato, Cognac sauce, sherry mushrooms,
roasted vegetable 14.00
Filet
Mignon
Cognac
and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00
9 oz. 31.00
Sandwiches
Tuna
Salad Melt
tomato
and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled
Meatloaf Sandwich
Texas
toast, sausage gravy, mashed potato, sunny egg 8.25
BLT
shoulder
bacon, heirloom tomatoes, lettuce and remoulade on Texas toast, french fries
8.50
* 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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