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Lunch 2-20

Lunch, February 20th, 2020 Soups Beef Goulash Cup 4.25 Bowl 5.25 Chef Milos’ MushroomCup 4.25 Bowl 5.25 Butternut Squashwith toasted almonds and sour creamCup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 Fish Mahi Sauté coconut curry broth, basmati, carrot and ginger slaw, asparagus 14.50 Fish 2 Broiled Great Lakes Whitefish tomato and bacon ragout, corn bread, green beans, chipotle sour cream 14.50 Pork Pork Tenderloin Medallions Sauté natural sauce, mashed potatoes, green beans, roasted carrots, jalapeno butter 13.75 Poultry Chicken Paprikash

Dinner 2-19

Dinner, February 19th, 2020 Soups White Bean with HamCup 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

Lunch 2-19

Lunch, February 19th, 2020 Soups White Bean with Ham Cup 4.25 Bowl 5.25 Chef Milos’ MushroomCup 4.25 Bowl 5.25 Butternut Squashwith toasted almonds and sour creamCup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 Fish Broiled Great Lakes Whitefish coconut curry broth, basmati, carrot and cilantro slaw, paprika oil 14.50 Fish 2 Monkfish Sauté tomato and bacon ragout, corn bread pudding, green beans, chipotle sour cream 14.50 Pork Pork Tenderloin Medallions Sauté natural sauce, mustard mashed potatoes, green beans, roasted carrots 13.75 Sandwich Salami and Ham Quesadilla

dinner 2-18

Dinner, February 18th, 2020 Soups Loaded Baked Potato 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