Posts

Showing posts from June, 2018
Dinner, June 30th, 2018
Featured Wine Claude Val, White Blend, France, 2015 - 25.00 Soup
Seafood Chowder Cup 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 Malpeque Oysters on the Half Shell 15.50 Crispy Calamari sriracha mayonnaise, pickled fresno peppers, 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, June 30th, 2018
Soup
Seafood Chowder Cup 5.25 Bowl 6.25 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 Walleye Saute in Almond Crust vermouth sauce, mashed potatoes, asparagus 14.25
Dinner, June 29th, 2018 Featured Wine Claude Val, White Blend, France, 2015 - 25.00 Soup
Seafood Chowder Cup 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 Malpeque Oysters on the Half Shell 15.50 Crispy Calamari sriracha mayonnaise, pickled fresno peppers, 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