Tuesday, January 9, 2018

Dinner, January 9th, 2018
Soup
Roasted Cauliflower and Celery Root 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
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
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
 Gulf Shrimp wrapped in Prosciutto
marinated mozzarella, grape tomatoes 9.50
Stilton Cheese
mango salad, crouton, mixed greens 8.50
                                     
Pan Seared Yellowfin Tuna
spicy shrimp sauce, basmati rice,
 julienne peppers and onions 24.50
roasted garlic lemon sauce,
 artichokes, wild mushrooms, new potatoes 22.75


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75
remoulade, new potatoes, vegetable 19.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
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 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
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
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

* 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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