Saturday, February 3, 2018


Lunch, February 3rd , 2018

Soup
Cioppino Cup 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’ Soup
Caribbean Chili 4.25 Bowl 5.25
Fish
 Monkfish Saute
garlic sauce, parmesan risotto, broccolini 13.75
Seafood
Mussels Provencal
zucchini, squash, spinach, angel hair 12.50
Rice Bowl
Pork belly and Bay Scallops
corn, green onions, peppers, sriracha mayonnaise, pickled onions13.50
Sandwich
Shaved Sirloin of Beef
horseradish whip, cheddar, sherry mushrooms, mashed potatoes, texas toast, pickle spear 10.75


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, red onion, caramelized sweet potato,
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. 32.00

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
 shoulder 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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Thursday, February 1, 2018


Dinner February 1st, 2018
Soup

Swiss 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
Crispy Calamari
sriracha mayonnaise, pepperoncini rings,
mixed greens 9.50
Malpeque 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

 black truffled beef, cognac sauce 8.75
Butternut Squash Ravioli
crispy sage, brown butter vinaigrette, hazel nuts 9.25
Potato Encrusted Whitefish
brocollini, tomato coulis 23.50

wild mushroom risotto, grilled asparagus,
 roasted tomato, red wine sauce 28.50
Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75

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 Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
Broiled Rainbow Trout
remoulade, green beans, redskins 23.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25

Grilled 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 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, 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. 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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Wednesday, January 31, 2018


Dinner, January 31, 2018
Soup
Cuban Black Bean 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
Malpeque 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
lemon goat cheese, pickled red onion,
capers, crostini 10.75
Roulades of Roast Beef Sirloin
horseradish whip, mixed greens, roasted red pepper 9.00
Grilled Steelhead Trout
tomato coulis, panzanella salad 19.50
Burgundy sauce, wild mushroom rice pilaf,
roasted vegetables 28.50
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 Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
Whitefish Sautéed in a Potato Crust
remoulade, green beans 23.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
Grilled 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 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, 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
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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