Sunday, January 21, 2018

Dinner, January 21, 2018
Soup
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
Crispy Calamari
sriracha mayonnaise, pepperoncini rings,
mixed greens 9.50
Caribou Oysters on the Half Shell 15.50
Steamed Acadia Park Mussels
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
marinated peppers, tapenade, garlic and alouette croutons 7.50
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes, gorgonzola,
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
Seared Yellowfin Tuna Avocado
wasabi aioli, soy noodles, kimchi
seaweed salad, sesame seeds 10.50
Trever’s Fried Rice
sriracha mayonnaise, roasted duck, Asian vegetables,
 pepperoncini, sunny quail egg 9.75
Pan Seared Sea Scallops
brown butter vinaigrette, celeriac puree,
zucchini and peppers sauté 26.50
Grilled Lamb T-Bones
roasted garlic sauce, Lyonnaise potatoes, asparagus 27.50


Main Courses
Roast Acorn Squash
 Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 19.25
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Arctic Char
whole grain mustard sauce, new potatoes, vegetable 22.50
Grilled Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
Broiled Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
Lobster and Gulf Shrimp Fettuccine
lobster cream sauce, tomatoes, trinity of vegetables, garlic and herbs 26.50
Sea Scallops Sauté
herb sauce, brie with fine noodles, roasted vegetables 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
 Slow Roasted Lamb Shank
natural sauce, mashed redskin potatoes, Mediterranean squash, green beans 25.50
 Braised Short Rib of Beef
Burgundy sauce, mashed redskin potatoes, roasted vegetable, crispy onions 28.50
black pepper butter, parisian potatoes, haricots vert 28.50
Filet Mignon
cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 32.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 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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