Friday, January 19, 2018


Soup
 New England Clam Chowder 5.25 Bowl 6.25
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

Just for Today
Yesterday’s Soup
 Italian Beef and Vegetable Cup 4.25 Bowl 5.25
Broiled Rainbow trout
whole grain mustard sauce, baby bok choy, new potatoes 14.50
Seafood
 Steamed Mussels
kimchi broth, rice noodles, broccolini, julienned peppers 11.50
Pasta
Butternut Squash Ravioli
wilted spinach, diced tomatoes, brown butter vinaigrette, diced butternut squash 12.25
Beef
Grilled Ribeye
cognac cream, mashed potatoes, caramelized onions, asparagus 15.25


Salads
 mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 5.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Spinach Salad
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes,
pumpkin bread, sweet and sour dressing 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Main Courses
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 24.25
Broiled Atlantic Salmon
roasted light garlic sauce, yam puree, ratatouille 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00

Sandwiches
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
BLT
bacon, tomatoes, lettuce and remoulade on Texas toast, french fries 8.50 

* 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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