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Showing posts from May, 2018
Dinner, May 31st, 2018 Featured Wine Claude Val, White Blend, France, 2015 - 25.00 Soup Asparagus Cup 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 House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75 Malpeque Oysters on the Half Shell 15.50
Crispy Calamari sriracha mayonnaise, pepperoncini rings, mixed greens 9.50 Crispy Pork Belly habanero honey, zucchini chutney 9.75 Beef Tenderloin Tips Sauté cognac sauce, mashed potatoes, crispy onions 9.75
Lunch, May 31st, 2018
Soup Cream of Asparagus Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25, Gazpacho with sour cream and croutonsCup4.25 Bowl 5.25 Tasting of Three Soups 5.75
Just for Today Fish Pecan Crusted Blue Cod honey butter, mashed potato, wilted spinach 13.25 Fish Too Broiled Blackened Whitefish spicy shrimp sauce, andouille polenta, asparagus 14.50 More Fish Grilled Ahi Tuna and Gulf Shrimp Combo
Dinner, May 29th, 2018 Featured Wine Claude Val, White Blend, France, 2015 - 25.00 Soup Cabbage and Vegetable Cup 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 House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75 Malpeque Oysters on the Half Shell 15.50 Crispy Calamari sriracha mayonnaise, pepperoncini rings, mixed greens 9.50 Crispy Pork Belly habanero honey, zucchini chutney 9.75 Beef Tenderloin Tips Sauté cognac sauce, mashed potatoes, crispy onions 9.75