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Showing posts from March, 2018
Dinner, March 31st, 2018 Featured Wine Lapostolle, Sauvignon Blanc, Chile, 2015 - 25.00 Soup Shrimp and Andouille GumboCup 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
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
Lunch, March 31st, 2018
Soup
Shrimp and Andouille Gumbo Cup 5.25 Bowl 6.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash, sour cream, toasted almondsCup4.25 Bowl 5.25 Tasting of Three Soups 5.75
Just for Today Fish Broiled Cod vermouth sauce, new potatoes, green beans 13.50 Fish Too
Dinner, March 30th, 2018 Featured Wine Lapostolle, Sauvignon Blanc, Chile, 2015 - 25.00 Soup Shrimp and Andouille GumboCup 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
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