Dinner, December 7th, 2017
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
Crispy Calamari
sriracha
mayonnaise, pepperoncini rings,
mixed greens
9.50
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
assorted
greens, walnuts, grapefruit segments, red onions, dried cranberries, honey mustard vinaigrette 5.00
marinated peppers, tapenade, garlic and
alouette croutons 7.50
candied pecans,
pomegranate seeds, red onions, caramelized sweet potatoes,
pumpkin bread, sweet and sour dressing 8.50
pumpkin bread, sweet and sour dressing 8.50
Add to any salad: Grilled
Chicken Breast 3.50 / Grilled Atlantic
Salmon 5.00
Just for Today
Tapas
remoulade 8.00
Steamed Acadia Park Mussels
provencal, linguine, parmesan 9.50
Walleye Sauté
pecan crust, butternut squash coulis,
asparagus 23.75
Grilled
Yellowfin Tuna
oriental citrus glaze, Trever’s shrimp
fried rice,
crispy noodles 24.75
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
Lightly
Smoked Poached Atlantic Salmon
vermouth
sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
remoulade, new
potatoes, vegetable 23.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach
with shiitakes, basmati, toasted hazelnuts 24.25
tomato coulis, basmati, andouille sausage,
corn, scallions, tomatoes, avocado, cilantro 24.75
Sea Scallops Sauté
shrimp sauce, gnocchi
carbonara, snap peas, prosciutto 26.50
lobster cream sauce, tomatoes, trinity
of vegetables, garlic and herbs 26.50
Smoked Roast
Range Chicken
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, 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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