New Years Eve 2013

 

happy new year!!! 2014

starters:

soup du jour – cup 4     bowl 6

french onion soupa classic done our way 8

crab cakeswith lemon-pepper aïoli 14

poutinefries with cheese curd, duck confit and duck demi 7

steamed musselswith vermouth and fennel 11

charcuterie plateduck liver and olive pâté, rustic country terrine, house mustard 11

cheese plateask about tonight’s selection 12

 

salads:

the houseorganic mixed greens with your choice of dressing 5

roasted pear saladwith warm goat cheese, toasted walnuts and cranberry vinaigrette 10

quinoa saladwith roasted butternut squash vinaigrette over organic mixed greens 8

 

mains:

pan seared duck breast* pomegranate-prune sauce and orange-currant farro 27

grilled bison new york*smashed potatoes, truffle-herb butter 28

grilled pork tenderloin* – mustard cream sauce and roasted fingerling potatoes 20

pork Provençalpork shoulder braised with capers, mustard and rosemary, over polenta 20

coq au vinchicken braised in red wine with mushroom, onion, tomato and pancetta, over M’hamsa couscous 19

pan-seared chinook salmon* rosemary-caper aïoli and mushroom risotto 27

crab fettucciniwith saffron-champagne-double cream sauce 22

lasagnafresh egg noodles layered with a ricotta-gruyere cream sauce, rainbow chard, kale and caramelized onions 19

 

Joseph Mihm Chef de Cuisine

if you loved your food, thank the chef by ordering a 6-pack for the kitchen 10

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