GREY OWL 2018 APPETIZERS CHARCUTERIE AND CHEESE BOARD 14 Selection of hand crafted in-house cured and smoked meat Selection of fine cheese In house preserve, conserve, chutney and pickled vegetable Artisan bread Compound butter PAN SEARED SCALLOP AND TIGER PRAWN 14 Scallop and tiger prawn Enveloped in pernod cream sauce Encased in flaky vol-au-vent pastry CHILLED SEAFOOD BAR 14 Delicate marinations of oysters, clams and mussels Shrimp cocktail Scallop ceviche LOBSTER AND TRUFFLE POMMES FRITES 15 Tempura battered lobster Truffle fries laced with parmesan Champagne and Caviar aioli A DUO OF FLATBREADS CARPACCIO 14 BISON Hierloom tomato Arugula Shaved parmesan Truffle vinaigrette VENISON Goat cheese Arugula Raspberry agar jam Fresh blueberry can be
SOUPS CARAMELIZED SMOKEY ONION AND CREAM 9 A twist on a classic NORTH HILL SWEET POTATO AND PUMPKIN BISQUE 9 Sweet potatoes and pumpkins produced by our Horticulture program BEET AND WHITE CHOCOLATE 9 Creamy beet purée Delicate white chocolate web SALADS MEDITERRANEAN SALAD 9 Italian olives Heirloom tomatoes Italian EVOO and aged balsamic vinegar Seared feta cheese Flatbread crisps MICA GREENS 9 House greens Black sesame, chive, and quinoa crêpe Mustard vinaigrette SALAD NICOISE 9 Grilled octopus and tuna Preserved vegetable Beet pickled eggs can be
ENTRÉES ROAST PRIME RIB OF BEEF 40 Classic Yorkshire pudding Au jus CLASSIC NEW YORK MADAGASCAR 40 Cognac flambéed 10 oz Black Angus Three peppercorn and red wine Glace de Viande ROASTED CANADIAN VEAL LOIN 40 Espresso and golden sugar rub Bailey s Irish cream sauce CHARBROILED NEW ZEALAND RACK OF LAMB 40 Charbroiled rack of lamb Pecan and honey crust Raspberry coulis reduction NEW ZEALAND HALF RACK OF LAMB AND BEEF TENDERLOIN MEDALLION 40 Charbroiled honey and pecan crusted half rack of lamb Spirited with raspberry coulis reduction 4 oz. Beef tenderloin medallion Glace de Viande can be
ENTRÉES SOUTHERN FRIED CORNISH GAME HEN 35 Crisp half cornish game hen Sauce Poulette BROME LAKE DUCK 35 Pan seared duck breast Delicate puff pastry Wild mushroom truffle cream sauce SYMPHONY OF FRESH HALIBUT AND ATLANTIC SALMON 35 Smoked maple-horseradish meringue Pea and wasabi pureé Tomato coulis SOLE PAUPIETTE 35 Shrimp wrapped sole Buttered spinach Limoncello Sabayon ITALIAN THREE CHEESE RAVIOLI 25 Asiago, Ricotta, Provalone cheese ravioli Heirloom tomato, cremini mushroom, asparagus tips, sweet peas Manchego cream sauce Italian baguette can be
DINNER FEATURE PLATTER FOR ONE 65 SOUP OR SALAD Selection from our soup or salad menu SORBET Raspberry champagne sorbet ENTREE Lobster tail and beef tenderloin medallion 6 oz. Lobster tail Shrimp and scallops en croute 6 oz. beef tenderloin medallion DESSERT SELECTION Select your favorite dessert from our dessert menu can be
ALL ENTRÉES ARE ACCOMPANIED WITH Choice of soup or salad Vegetable of the day Harvard beet Pommes du Jour Or Pilaf du Jour Lightly flavored butter rosette Freshly baked breads SUPPLEMENTS 6 OZ. LOBSTER TAIL 20 Clarified butter SHRIMP & SCALLOPS EN CROUTE 14 Shrimp & scallops Pernod cream Puff pastry can be