Thursday, November 23, 2017

Thanksgiving Dinner
Thursday, November 23th, 2017

Shrimp Bisque Cup 5.75 Bowl 6.75
Butternut Squash Cup 4.25 Bowl 5.25
Chef Milos' Mushroom Cup 4.25 Bowl 5.25

Shrimp and Crab Cake, remoulade 9.00
House Smoked Salmon 8.75
Turkey Livers Saute, port sauce 8.50

House Salad
assorted greens, walnuts, grapefruit segments, red onions
dried cranberries with a honey mustard vinaigrette 5.00
Spinach Salad
candied pecans, red onion, pomegranate, gorgonzola, caramelized yams, sweet and sour vinaigrette 8.50
Traditional Caesar Salad

Just For Today
Roast Turkey
natural sauce, almond stuffing, yam puree, mashed potatoes,
vegetable, apple sauce, cranberry-orange relish 20.75
Glazed Baked Ham
coarse grain mustard and honey sauce, scalloped potatoes,
pineapple, sweet onion and gorgonzola, vegetable 19.00
Grilled Ribeye of Beef
 Burgundy sauce, fingerling potatoes with roast garlic and
caramelized onions, asparagus 29.50

Main Courses
Stuffed Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries and spinach, butternut squash coulis 14.75
Broiled Georges Bank Cod
cucumber, dill and caper salad, new potatoes 22.75
Walleye Saute
pecan crust, red pepper coulis, vegetable 22.75
Chicken Cordon Bleu
supreme sauce, fried egg. sautéed potatoes, asparagus 18.50
Pork Tenderloin Saute
natural sauce, chanterelles, spaetzle, green beans 24.50
Filet Mignon 9 oz
Cognac and black peppercorn sauce,
mashed redskin potatoes and crispy onion * 31.50

Featured Wines
White Blend, Claude Val, France 25.00
Red Blend, Claude Val, France 25.00

* 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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