Dinner, March 22nd, 2019


Dinner, March 22nd, 2019
Soup
Seafood Bisque Cup 5.25 Bowl 6.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash with 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
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 8.75
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
cognac sauce, mashed potatoes, crispy onions 9.75

Salads
 with a honey mustard vinaigrette 5.00
romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50
arugula and baby kale, roasted butternut squash, gorgonzola, poached pears, crispy parsnips, quinoa,
smoked almonds, pomegranate, with a buttermilk pear dressing 8.50
Goat Cheese Panna Cotta and Beet Salad
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Tapas
Steamed Moosabec Mussels
artichokes, roasted garlic, sun-dried tomatoes, and
grilled sourdough  9.50
Pulled Pork Sliders
Asian slaw, picked carrots, and cilantro 9.75

  Main Courses
Grilled Bronzini
red pepper coulis, basmati, and julienne vegetables 24.50
Pan Seared Yellowfin Tuna
red wine sauce, mushroom and fingerling sauté,
broccolini 24.75

Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 15.50
tomato, garlic and herbs, spinach, basmati 19.75
artichokes, capers and vermouth sauce, scalloped potatoes, asparagus 23.50
Broiled Atlantic Salmon
cider glaze, parsnip puree, roasted sweet potato, crispy Brussels sprouts, pomegranate 24.25
Broiled Mahi
remoulade, herbed new potatoes, green beans 22.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.75
Grilled Atlantic Swordfish
Lobster & Gulf Shrimp Fettuccine
shrimp cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50
Sea Scallops Sauté
 shrimp sauce, gnocchi carbonara, snap peas, prosciutto 27.50
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetables 18.50
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.75
Slow Roasted Lamb Shank
rosemary and garlic sauce, mashed potatoes, Mediterranean squash, green beans 26.25
Cognac and black peppercorn sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 24.50 - 9 oz. 32.50

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

* 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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