Showing posts from November, 2018
Lunch, November 15th, 2018 Soup Three Onion and Potato Cheddar Cup4.25 Bowl 5.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25, Butternut Squash with sour cream and toasted almondsCup4.25 Bowl 5.25 Tasting of Three Soups 5.75
Just for Today Fish Grilled Catfish fermented black bean, ginger sauce, basmati 12.50
Dinner, November 13th, 2018 Soups Roasted Eggplant and Fennel Cup 4.25 Bowl 5.25 Che f Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash with 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
Crispy Calamari sriracha mayonnaise, pickled peppers, mixed greens 9.50 Blue Point 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

Salads House assorted greens, walnuts, grapefruit segments, red onions, dried cranberries