Soup
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho with sour cream and croutons 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
Blue Point Oysters on the Half Shell 15.50
 Crispy Calamari
sriracha mayonnaise, pickled peppers, mixed greens 9.50
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
spring greens, crispy prosciutto, goat cheese, fennel, shallot, watermelon radish, strawberries,
with a blood orange vinaigrette 8.50
Heirloom Tomato and Burrata Stack
basil paint, black pepper 10.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Tapas
Penne Bolognaise
shiitake mushrooms, parmesan, herbs 8.50
Roulades of Roast Beef Sirloin
 horseradish whip, mixed greens, red wine vinaigrette 8.75

Main Courses
brown butter vinaigrette, wilted spinach,
basmati, caperberries 22.75

Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 15.00
Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 19.75
Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, vegetable 23.50
Grilled Mahi
remoulade, redskin potatoes, vegetable 23.75
Broiled Atlantic Salmon with Heirloom Tomatoes
tomato coulis, asparagus 24.25
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.75
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomato, avocado, cilantro 24.75
 Lobster and Gulf Shrimp Fettuccine
shrimp cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 27.50
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetables 18.50
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.75
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 23.50
Grilled Pork Chop
caramelized apple and onion compote, Lyonnaise potatoes, wild mushroom, bacon, green beans 24.75
Slow Roasted Lamb Shank
rosemary and garlic sauce, mashed potatoes, Mediterranean squash, green beans 26.25
Korean Barbeque Beef Shank
hot pickles, kimchi, sesame carrots, daikon radish, soft egg, spring pea risotto 25.75
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, vegetable, crispy onion 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.
 

Comments

Popular posts from this blog