Dinner

Updated 6-22-10

APPETIZER~
Blue Crab Puffs, panko breaded and sautéed, Creole menuire sauce, capers 12

Fried Green TLC Tomatoes, Laura Chenel Chevre, tomato-rosemary cream

Pork Belly, slow braised for six hours before skillet seared, mango-ginger glace, arborio patty and chive 9

Tuna Tar-Tar, minced Ahi with sesame, Marcona almonds, Easter egg radish and citrus aioli 10

Duck Liver Mousse, served with Dalmatia fig compote and toasted pecans 8

Escargot, sautéed in Pernod butter with garlic, shallot and parsley, served with toasted French bread 9

Pate Maison, ground local pork with Leelanau cherries, served with mustard and pickled vegetables 9

Asparagus Soup, vegetable stock veloute', asparagus puree, lavender sea salt and pea shoots 8

Lobster Bisque, saffron shellfish stock poured tableside with grilled shrimp and flaked bonito 10

Chaource Lincet, French soft ripened Prim'holstein cow's milk cheese, Marcona almonds and raspberry jelly 21

Fromage, P'Tit Basque, Cambozola and Laura Chenel Chevre with honeycomb, nuts and lingonberries 10

SALAD~
Leelanau Mesclun, Champagne vinaigrette, Easter egg radish, anchovy and Reggiano Parmesan 7

Local Arugula, Bardenhagen Farm strawberries, blue cheese, toasted walnuts and Balsamic vinaigrette 8

ENTRÉE~
Alaskan Halibut, broiled fillet with capers, asparagus and lobster sauce 34

Alaskan King Salmon, pan-seared, smoked bacon braised beet greens, roasted beets and turnips and polenta 31

Sea Scallops, pan-seared, served with plum tomato, basil, garlic, shallot, Calabrese sausage and linguini 32

Canadian Walleye, sautéed fillet with white shrimp and dill risotto 36

Duck Confit, kosher salt and pepper cured, slow braised then seared crisp, hoisin-plum demi-glace 32

Beef Tenderloin, pan-seared choice filet with a Burgundy-button mushroom sauce 36

Blu Plate, "Thanksgiving" stuffed quail, house made Toulouse sausage, duck confit, lamb chops, mushroom jus 47

Rack of Lamb, char-grilled, with Leelanau dried cherries in Port wine demi-glace and mint olive oil 38

Walnut Risotto, grilled Norconk Farm asparagus, lemon zest and Reggiano Parmesan 22