Dinner,
December 18th, 2017
French Onion Cup 4.25 Bowl 5.25
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
Add to any salad: Grilled
Chicken Breast 3.50 / Grilled Atlantic
Salmon 5.00
Just for Today
brown
butter vinaigrette, spinach 8.75
Assorted Meat and Cheese Plate
capicola, salami, prosciutto, brie,
marcona and cranberry mustardo 8.75
Pan Seared Yellowfin Tuna
provencal
sauce, chopped clams, linguine 22.50
Pork Chop Saute
natural
sauce, wild mushrooms, sweet potato hash,
asparagus,
apple sauce 24.50
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
vermouth
sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
remoulade, new
potatoes, vegetable 23.50
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
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, pesto risotto cakes, Mediterranean squash, green beans 25.50
Cognac sauce, roasted fingerling
potatoes,
grilled
vegetables 28.50
Filet
Mignon
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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