| Charcuterie Platter |
$15.00 |
Chefs choice of assorted meats, cheeses, pate, pickled items and fruit |
| Charcuterie Platter |
$21.00 |
With goose mousse |
| The Goose Mousse |
$13.00 |
Creamy goose and duck liver pate (pork free), served with toast points, apples, grapes and preserves |
| Scallop Crepe St. Jacque |
$12.00 |
A plump scallop sauteed golden brown and wrapped up in a crepe smothered in a coconut milk-chevre bechamel sauce with haricots verts and balsamic reduction |
| Mercys Dumplings |
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A delicious mixture of ground turkey and vegetables perfectly steamed and served with sweet and spicy dipping sauces (3 pcs) - 5, (6 pcs) -8, (8 pcs) -10, (12 pcs) - 14 |
| Duck Confit Egg Roll |
$7.00 |
Filled with pulled tender duck confit with shredded cabbage, leeks, and shiitake mushrooms, garnished with artisan greens and ginger soy reduction |
| Goat Cheese and Greens |
$11.00 |
Panko breaded goat cheese deep fried and drizzled with truffle honey paired with artisan greens dressed with balsamic reduction |
| Vegetable Samosas |
$11.00 |
A curried vegetable mélange of peas, carrots, onions, and potatoes; served with house made mango chutney. (2 pcs)-5, (4 pcs)-9 |
| Summer Roll |
$11.00 |
Shredded cabbage, shiitake mushroom, leeks, carrots and herbs wrapped in rice paper with saffron aioli and zesty peanut sauce |
| Summer Roll |
$10.00 |
With shrimp |
| Mercys Salad |
$7.00 |
Artisan greens tossed with ginger carrot vinaigrette and topped off with mangoes, red bell pepper, green onion and toasted mustard seeds. Side portion 5 |
| Caesar Salad |
$8.00 |
Fresh hearts of romaine tossed with a lemon anchovy vinaigrette and parmesan cheese; garnished with herbed croutons and anchovy fillets upon request side portion 6 |
| Spinach Salad |
$8.00 |
Organic baby spinach tossed with dried michigan cherries, candied pecans, gorgonzola cheese, smoked bacon and caramelized shallot vinaigrette . side portion 6 |
| Wedge Salad |
$9.00 |
A crisp romaine wedge topped off with gorgonzola dressing, heirloom cherry tomatoes, smoked bacon and sliced red onion |
| Burmese Bean Sprout Salad |
$8.00 |
fresh haricots verts, bean sprouts and fried tofu tossed in a sesame-lime vinaigrette, nestled within a seasoned rice cup |
| Large Scallop or Shrimp |
$8.00 |
|
| 4 oz. Grilled Salmon |
$8.00 |
|
| 4 oz. Grilled Chicken Breast |
$6.00 |
|
| Ono Kautswaye |
$8.00 |
A small bowl of the traditional burmese coconut milk and curried chicken soup with egg noodles served with lemon wedges, red onion, crunchy noodles and crushed red pepper |
| Vegetarian French Onion |
$8.00 |
Caramelized shallots, leeks, red and yellow onions steeped into a rich vegetable broth with a sourdough crouton and gruyere cheeses |
| Soup du Jour |
$8.00 |
A seasonal composition by chef jilek |
| Bouillabaisse |
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An aromatic fish stew composed from tomatoes, fennel, and saffron; the pot includes mussels, clams, spot prawn and a halibut filet. topped off with some sourdough baguette and roasted red pepper and |
| Steak Frites |
$27.00 |
Grilled certified aged angus reserve new york strip steak served with thyme scented pomme frites, asparagus and choice of either sauce bearnaise or au poivre |
| Filet Mignon |
$34.00 |
Ertified aged angus reserve 8 oz filet carefully grilled and rubbed with a paste of roasted garlic, dijon mustard and goat cheese. paired with white truffle yukon mash, roasted asparagus, sautéed mus |
| Vegetable Curry |
$21.00 |
Hot, medium, mild fresh cauliflower, red bell pepper, squash, zucchini and red onion roasted and paired with garbanzo beans, toasted cashews, saffron aioli and our house made coconut curry sauce |
| Rack of Lamb |
$37.00 |
Australian rack of lamb grilled and served alongside a savory sanwin makin cake with asparagus finished with a caramelized fig and marsala reduction |
| Coq au Vin |
$24.00 |
Free range rooster quarters simmered in red wine with aromatics, served with button mushrooms, pearl onions, baby carrots and smashed yukon potatoes; finished with caramelized garlic and a rich borde |
| Bistro Lamb Shanks |
$24.00 |
Falling off the bone, this flavorful cut of lamb is served with browned button mushrooms, pearl onions, baby carrots and smashed yukon potatoes; finished with gravy and parsley mint gremolata.One sha |
| Crispy Togarashi Salmon |
$27.00 |
Fresh salmon seasoned with spicy togarashi and pan roasted, floating in a ginger-lemongrass broth with shanghai cabbage, shiitake mushrooms, jasmine rice and mango salsa |
| Duck Breast |
$29.00 |
Maple Leaf Farms free range duck breast sautéed to perfection and accompanied with duck infused white bean salad, cardamom scented baby carrots and blood orange-sherry gastrique |
| Sea Scallops |
$29.00 |
Toaasted coriander dusted plump sea scallops sautéed golden brown and nestled atop edamame and sweet corn succotash with jasmine rice and citrus ginger aigre-doux |
| Mercys Kobe Burger |
$14.00 |
Eight ounces of juicy ground kobe beef served on a honey wheat bun with pomme frites, lettuce, tomato, onion and a dill pickle. Additional accompaniments $1/each gruyere, white cheddar, chevre, gorgo |
| Stuffed Quail Yakitori |
$16.00 |
Glazed quail stuffed with figs, almonds, and aromatics grilled to crisp the parchment thin skin served with a small scoop of truffled potatoes and a mushroom jus |
| Drunken Shrimp |
$15.00 |
Marinated jumbo shrimp gently sauteed with udon noodles served with orange supremes, cucumber, carrots, radishes and green onion |
| Filet Mignon Pho |
$14.00 |
Escalope of filet mignon poached in a rich aromatic broth served with rice noodles, bean sprouts, shiitake mushrooms, cilantro and mint |
| 2 Duck Confit Egg Rolls |
$12.00 |
Filled with pulled tender duck confit with shredded cabbage, leeks and shiitake mushrooms garnished with soba noodles, artisan greens and ginger soy reduction |
| Ono Kautswaye |
$15.00 |
The dinner portion of the traditional burmese coconut milk and curried chicken soup with egg noodles served with lemon wedges, red onion, crunchy noodles and crushed red pepper |
| Mashed Potatoes |
$5.00 |
|
| Pommes Frites |
$4.00 |
|
| Ice |
$3.50 |
|
| Udon Noodles |
$5.00 |
|
| Haricots Verts |
$4.00 |
|
| Asparagus |
$4.00 |
|
| Cardamon Carrots |
$5.00 |
|
| Sauteed Spinach |
$5.00 |
|
| Creme Brulee |
$8.00 |
|
| Sweet Warm Coconut Rice with Sliced Mango |
$7.00 |
|
| Challah Beignets |
$8.00 |
Cubed challah battered in an egg and cream liason and deep fried to golden brown, rolled in cinnamon and sugar, and served with vanilla ice cream and chocolate sauce |
| Death by Chocolate |
$8.00 |
Oyces decadent chocolate cake |
| Tart |
$9.00 |
Chocolate ganache filled pie crust topped with candied walnuts and whipped cream |
| Assorted Ice Cream Selection |
$7.00 |
Vanilla, chocolate, wildberry sorbet |
| Mercys Mango Sorbet |
$8.00 |
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