| Grilled Jumbo and Fantail Shrimp |
$12.00 |
Marlnated when grilled. Served with a traditional rensoulade sauce |
| Esargot in Champagne |
$13.00 |
Petis grix sasills cooked in chartrease botter and garlic then frashed with a sauce with a sauce of champaghe and wild broowns |
| Brle for Two |
$14.00 |
The finest double cramed cheese, served werm wich heguetter and a array of seasoned fresh fruit |
| The Lvy Bruschetta |
$9.00 |
Baguettes sliced and drizzled with olive oil, garlic fresh basil and topped with tomatoes and fresh amozzarella cheese, Garmished with roasted peppers |
| Maine Crab Bsique |
$12.00 |
Local crab meat combined with a new england style mineapoiz and finished with a cognox cream reduction |
| French Onion Soup au Grain |
$10.00 |
Caramelized onions deglazed in burgundy and slovered in beef consonal served with croitons and topped with gruyere with gruyere cheese |
| Maine Crab Bisque |
$12.00 |
Local crab meat combined with a new england mirepois and finsihed with a cognoc cream reduction |
| French Onion Soup Au Gratin |
$10.00 |
Caramelized onions deglazed in burgandy and simmned in beef consomm, served with croutons and topped with gruyene cheese |
| Caesar Salad Served for Two |
$18.00 |
Prepared whiside in the aradtional mamanere |
| Warm Spinach Salad |
$10.00 |
Fresh whole spinach witred in a cranberry vinaigrette and topped with crabnerries and honey rosted pecans a a laveender goat cheese crouton |
| Michelle s House Salad |
$9.00 |
A mix of tolla rose and miche rose and mache in a cucumber cup with fresh plano tomatoes and a walset vinaigrette |
| Caster Salad Served for Two |
$18.00 |
Prepared tableside in the traditional manner |
| Warm Spinach Salad |
$9.00 |
Fresh whole spinach melted in a cranberry vinaigrette and topped with cranberrles, honey roasted pecans pecans and a levender goat cheese croutons |
| Michelles House Salad |
$9.00 |
A mix of lolla resa and mache in a cucumber cup with ripe plam tomatoes, roasted amonds and a white truffle vinaigrette |
| Roasted Whole Lobster |
$40.00 |
A two pound jambo fresh maine lobster, served on a bed of tangy spinach in a sea of basil cream sauce |
| Cappellini de Mer |
$34.00 |
Fresh maine lobster, clams, mussels and shrimp toossed with extra virgin olive oil, fresh herbs, tomatoes and capers |
| De Cuisine of Chef Sellner |
|
The finst of fish du jour one of our chefs specialty ntrees pricked accordingly |
| Scallops Ermitage |
$27.00 |
Medallions of jambo mone scallops dustred with flour an a touch of canne. Quickly crisped on the outside, served in puddle of toasted garlic beurre blance |
| Michelles Boullabaisse |
$66.00 |
Served for two. A taern of the best of maine lobster mussets clams scallops and fresh catch of the day in a suffrom scensted broth |
| Broiled Salmon Marcel Preosi |
$26.00 |
Broiled alaskan king salmon served in a bed of spinach surrounded by poached mussets marinare |
| Hilbut En Croiite |
$27.00 |
The freshest cup of boneless sweet white halibut prfinamed with calvodos and topped with jaliane egeraables. Baked in an overcoast of falky puff pasty. Served with coper beuree blanc |
| Roasted Whole Lobster |
$40.00 |
A two pound jumbo fresh mane lonster, served in a bed of tangy spinach in a sea of basil cream sauce |
| Cappellini De Mer |
$34.00 |
Fresh maine, lobster, clams, mussets and shrimp, tossed with extra virgin olive oil, fresh herbs, tomatoes and capers |
| De Cusine of Chef Sellner |
|
The finest of fish du jour one of our chefs specialty entrees pricied acordingly |
| Scallops Ermitage |
$27.00 |
Meadallions of jumbo meine scallops, dustard with flour and a touch of cayene. Quikly crisped on the outside, served in puddle of roasted of roasted garlic bearre blanc |
| Michelles Bouillabaisse |
$66.00 |
Served for two, a tairen of the best of maine, lobster mueeets, clams, scallops and our fresh catch of the day in a suffom scensted broth |
| Broiled Salmon Marcel Preost |
$26.00 |
Broiled alaksen king salmon served on a bed of spinach surroded by mussts marnere |
| Halibut en Croute |
$27.00 |
The freshst cut of bonelles sweet white halibud perfomed with crlados and topped with julienme vegetables bahed in an pvercoat of flaky puff pestry. Served with cuper beurre blank |
| Chaanteubriand For Two |
$64.00 |
The finest of prime beef. Served to your preferenc and served with chefs potatoes and a vegetable gurnish. Corned and presented inbleidie |
| Filet Mignon |
$28.00 |
A prime cut of beef inderloin topped with a medullion of roquefari and finished in a callfoia zhafandri demi glaze reduction |
| Tournedos of Beef au Poivre |
$26.00 |
Tieo 4 or tomatoes coasted with peppercrons and pan seared. Diglazed with congnac, shallots, whole grain mustard and cream |
| Roast Prime Rib Au Jus 8oz english cut |
$22.00 |
Chocie of slow roasted and seved with is au jus, homemade pop over and relfori sauce |
| Roast Prime Rib Au Jus 12oz king cut |
$26.00 |
|
| Roasted Rack of Lamb |
$27.00 |
Covered with a herbed mustard crust and oven roasted to your preference. Served with c onion a mint rosemary infused math vinegar reduction |
| Oven Roast Tooway Duckling |
$28.00 |
A hafl oven roasted duckling. Serving with c confiutre of duck meat, pepberries, bleuberry berries, crubnerries and apricots |
| Roasted Whole Lobster |
$34.00 |
A two posand jumbo fresh maine lobster, served in a bed of tangy spnach in sea of basil cream sauce |
| Cappellini de Mer |
$32.00 |
Fresh maime lobster, lams mussets an shrimp toasted with extra virgin olive oiil, fresh herbs, tomatoes and capeers |
| Scallops I Ermltage |
$27.00 |
Medullions of jumbo maine scallops dusted with flour and a touch of cayenne quickly on the ouside, served in puddle of roasted garilc benne blanc |
| Broiled Salmon Marcel Preost |
$26.00 |
Local atlantic salmon served in a bed of spinach surrouned by poached mussles marinere |
| Michelles Bag of Chocolate |
$18.00 |
With fresh berries in a puddle of raspberry sauce |
| Le Creme Brulee |
$1.00 |
A true french delight with a burni sugar toppings |
| Brie for Two |
$14.00 |
The finest double remaned cheese, served warm with baguettes and a array seasonal fresh fruit |
| Zabaglitone with Berrles |
$10.00 |
Freh seasonal fruit topped with a homemade grand marnier custard, served warm |
| Melange of Natural Fruit Sorbets |
$6.00 |
|
| Michells Souffles |
$14.00 |
|
