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migis lodge

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ICY PINEAPPLE SHRUB

BAKED CURRY AND PINEAPPLE STUFFED NEW ZEALAND GREEN MUSSELS

VELVETY WELSH RAREBIT WITH BROCCOLI AND GRILLED HEARTH BREAD

HOUSE SMOKED BREAST OF DUCKLING
WITH A WARM APPLE SALAD AND A CUMBERLAND SAUCE

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BEEF & VEGETABLE SOUP WITH COUSCOUS

CHILLED GAZPACHO ANDALOUSE

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HEARTH BAKED RUSTICA BREAD ASSORTED RELISHES

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TOSSED MIXED BABY GREENS A LA MIGIS WITH CHOICE OF DRESSING

BOSTON LETTUCE, MACHE, AND RADDICCHIO
WITH FRESH PEARS, CHERRY TOMATOES, SHAVED PECORINO ROMANO
AND A CREAMY GREEN HERB DRESSING

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GRILLED SWORDFISH STEAK WITH A DILL BEURRE BLANC

CHARGRILLED NEW YORK SIRLOIN STEAK
WITH SAUTEED WILD AND WHITE MUSHROOMS
AND A TARRAGON AND CRACKED PEPPERCORN GLAZE

ROASTED RACK OF LAMB ATOP A GRILLED RED CORNMEAL JOHNNYCAKE
TOPPED WITH A MINTED PAN GRAVY AND A CREAMY DIJON DRIZZLE

SAUTEED BREAST OF CHICKEN
WITH ROASTED APPLES AND AN APPLE BRANDY SAUCE

BROILED GULF OF MAINE SCALLOPS
WITH GARDEN FRESH HERBS

CREAMY POLENTA WITH AN ARRAY OF GRILLED VEGETABLES
TOPPED WITH MELTED JACK CHEESE

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Entrée served with
STEAMED ASPARAGUS and WHIPPED BUTTERNUT SQUASH

And a choice of
SMASHED NEW POTATOES WITH SOUR CREAM AND CHIVES
or BUTTERED ORZO