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Dinner, May 20th, 2018 Featured Wine Lapostolle, Sauvignon Blanc, Chile, 2015 - 25.00 Soup Roasted Fingerling and Wild LeekCup 4.25 Bowl 5.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Gazpachowith sour cream and croutonsCup 4.25 Bowl 5.25 Tasting of Three Soups 5.75
First Courses Jonah Crab and Shrimp Cake shrimp sauce, remoulade 9.00 Shrimp Cocktail
cucumber salad, 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
Dinner, May 18th 2018 Featured Wine Lapostolle, Sauvignon Blanc, Chile, 2015 - 25.00 Soup New England Clam ChowderCup 5.25 Bowl 6.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Gazpachowith sour cream and croutonsCup 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