Appetizers

Brandied Lobster Stew Cup--- 6 ---Bowl ---8
Lobster, lobster stock, brandy, onions, leeks, corn, potatoes, garlic, thyme and cream

Cream of Mushroom Soup Cup 5 Bowl ---7
Shiitake mushrooms, onions, leeks, garlic, thyme, mushroom stock, cream and finished with parmesan and truffle drizzle

Honey Tangerine Salad ---7
Honey tangerine segments, caramelized shallots, cinnamon almonds, Heart Song Farm’s goat cheese, baby spinach and lemon-basil vinaigrette

Pear Salad--- 7
Burgundy-Vanilla poached pears, gorgonzola, spiced walnuts, and honey-pear vinaigrette

Mia’s Caesar Salad ---6
Romaine, ciabatta croutons, our own Caesar dressing, and Parmigiano Reggiano

Steamed Mussels--- 8
Bang’s Island mussels, housemade spicy sausage, grape tomatoes, pickled banana peppers, basil, chardonnay, lemon and butter

Pan Fried Crab Cakes ---12
Maine crabmeat, cornbread crust, lemon, shallot, jalapeno, remoulade and greens

Entrees

Pan Roasted Chicken--- 16
All natural chicken, roasted fingerling sweet potatoes, sautéed vegetables and balsamic chicken reduction

Grilled Pork Loin ---17
Boneless pork loin chop, mashed potatoes, sautéed vegetables, and a bacon-mushroom demi glace

Beef Stroganoff ---18
Seared tenderloin tips, housemade fettuccine, onions, wild mushrooms, Burgundy-sour cream reduction and truffle drizzle

Butter Poached Lobster ---25
Maine lobster, crab rangoons, fava beans, grape tomatoes, basil, sherry and corn puree

Seared Scallops--- 25
Housemade seafood tortellini, fiddleheads, wild mushrooms, spring onions, lemon-chardonnay reduction and Grana Padano cheese

Seared Halibut--- 24
Seared halibut fillet, fume, asparagus, ramps, lemon risotto cake and parmesan cheese

* Consuming raw or undercooked meats or seafood may increase the risk of food borne illness.
** Menus are subject to change to accomodate seasonal items