Dinner, January 22nd, 2020 Soups Black Bean with Smoked Chicken Cup
4.25 Bowl 5.25
Chef
Milos’ Mushroom Cup
4.25 Bowl 5.25
Butternut Squash with toasted almonds
and sour creamCup
4.25 Bowl 5.25
Tasting of Three Soups 5.75
First Courses
Lake
Perch Taco cajun
remoulade, tomato, lettuce, avocado, lime,
sriracha, pickled red onions 5.00
Jonah Crab
and Shrimp Cake shrimp
sauce, remoulade 9.00
Crispy Calamari sriracha
mayonnaise, pickled peppers, mixed greens 9.50
Blue
Point Oysters on the Half Shell 15.50
House
Smoked Atlantic Salmon pickled
cucumber, field greens 9.00
Crispy
Pork Belly habanero
honey, zucchini chutney 9.75
Beef
Tenderloin Tips Sauté Cognac
sauce, mashed potatoes, crispy onions 9.75
Salads House assorted greens,
walnuts, grapefruit segments, red onions, dried cranberries, with a honey
mustard vinaigrette 5.00