Stuffed Cabbage Cup 4.25 Bowl 5.25
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
sriracha mayonnaise, pickled peppers, mixed greens 9.50
Katama Bay Oysters on the Half Shell 15.50
 House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
cognac sauce, mashed potatoes, crispy onions 9.75

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
Allen Farm House Heirloom Tomato with Spring Greens
red wine vinaigrette, bacon, gorgonzola 9.50  
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Mediterranean Plate
spinach pies, hummus, beet salad, lavash chips 8.50
Steamed Mussels Mole
peppers, onion, corn, bacon, cilantro, crispy tortilla chips 9.50

Main Courses
Monkfish Sauté
spicy chili sauce, kimchi risotto, Asian Vegetables, wasabi cream and crispy noodles 22.50
Broiled Halibut with a Spinach and Gulf Shrimp Crust
béarnaise sauce, fingerling potatoes 28.50

Main Courses
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
remoulade, new potatoes, green beans 23.75
Broiled Salmon with Heirloom Tomatoes
tomato coulis, fingerling potatoes, asparagus 24.25
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.75
Grilled Mahi
shrimp cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50
 Sea Scallops Sauté
Smoked Roast Range Chicken
herb sauce, brie with linguini noodles, roasted vegetables 18.50
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
roasted garlic sauce, wild mushroom risotto, buttered snow peas, crispy leeks 25.50
Pan Seared Ribeye of Beef – 16 oz.
gorgonzola butter, Lyonnaise potatoes, asparagus 28.75
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, vegetable, crispy onion 6 oz. 24.50 - 9 oz. 32.50

Featured Wine
Claude Val, White Blend, France, 2015 - 25.00

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.


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