Wednesday, November 22, 2017

Thanksgiving Dinner
Thursday, November 23rd, 2017
(Please note, pricing and some menu features may be subject to change.)

Shrimp Bisque Cup 5.75 Bowl 6.75
Butternut Squash Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Shrimp and Crab Cake, remoulade 8.00
House Smoked Salmon 8.50
Turkey Livers Saute, port sauce 8.25

House Salad
assorted greens, walnuts, grapefruit segments, red onions
dried cranberries with a honey mustard vinaigrette 4.00
Michigan Kale Salad
candied pecans, apples, pomegranate, gorgonzola, caramel apple vinaigrette 8.50
Traditional Caesar Salad

Just For Today
Roast Turkey
natural sauce, almond stuffing, yam puree, mashed potatoes,
assorted vegetables, apple sauce, cranberry-orange relish 19.50
Glazed Baked Ham
coarse grain mustard and honey sauce, scalloped potatoes,
pineapple, sweet onion and gorgonzola, vegetable 17.50
Grilled Ribeye of Beef
 Burgundy sauce, fingerling potatoes with roast garlic and
caramelized onions 28.50

Main Courses
Stuffed Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries and spinach, butternut squash coulis 14.50
Broiled Georges Bank Cod
stone ground mustard sauce, cucumber, dill and caper salad, new potatoes 21.50
Walleye Saute
pecan crust, red pepper coulis, vegetable 22.75
Chicken Cordon Bleu
supreme sauce, fried egg. sautéed potatoes, asparagus 17.75
Pork Tenderloin Saute
natural sauce, chanterelles, spaetzel, green beans 24.50
Filet Mignon 9 oz
Cognac and black peppercorn sauce, portabella mushroom,
mashed redskin potatoes and crispy onion * 31.00

Featured Wines
Muscato, Nine Vines, Southeastern Australia 2014 27.00
Cabernet Sauvignon, Darcie Kent, Livermore Valley 2010 48.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of food borne illness

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