Madeline's Restaurant

fresh mozzarella, tomato, toasted sunflower seeds, lotus and celery root, jicima, carrot, and daikon served over a bed of baby greens with a sun dried cherry and star anise vinaigrette

served with sweet and spicy tamarind and almond coriander sauces

with tamarind and chipotle and served with crunchy jicima slaw

served with wakame and a caramel soy sauce

with three toppings, gorgonzola, smoked salmon and sauteed wild mushrooms

with thai basil, served with thai sweet basil aioli and our house kimchi

with a honey chipotle lime glaze, served with jasmine rice, fresh vegetables and a thai cucumber and sweet corn relish

saute with fresh scallions, zucchini and summer squash in a spicy thai basil sauce, served with green papaya salad and jasmine rice

served with a cranberry port sauce and accompanied by roasted garlic mashed potatoes and fresh seasonal vegetables

with lobster, shrimp, scallops, spinach, soybeans, scallions and wild mushrooms, in a lobster, roasted red pepper cream sauce with asiago cheese

with lobster, fresh fish, sea scallops, shrimp, mussels, clams and potatoes simmered in a tomato, saffron and leek lobster broth

with sesame and chinese peppercorns, served with an apricot ginger demi - glaze, roasted garlic mashed potatoes and fresh asian vegetables.

mascarpone cream layered with espresso & rum laced cake. classic italian 'pick me up'

rich almond paste baked into a buttery tart shell, topped with maine blueberries. served warm with french vanilla ice cream

a buttery tart shell filled with mascarpone and brown sugar - walnut custard, finished with fine apple slices. warmed and served with french vanilla ice cream

rich egg custard studded with rum soaked figs.

loads of juicy berries topped with a crunch of oat and brown sugar topping. heated until bubbling and finished with french vanilla ice cream