Michelle's Fine Dining

Marlnated when grilled. Served with a traditional rensoulade sauce

Petis grix sasills cooked in chartrease botter and garlic then frashed with a sauce with a sauce of champaghe and wild broowns

The finest double cramed cheese, served werm wich heguetter and a array of seasoned fresh fruit

Baguettes sliced and drizzled with olive oil, garlic fresh basil and topped with tomatoes and fresh amozzarella cheese, Garmished with roasted peppers

Local crab meat combined with a new england style mineapoiz and finished with a cognox cream reduction

Caramelized onions deglazed in burgundy and slovered in beef consonal served with croitons and topped with gruyere with gruyere cheese

Local crab meat combined with a new england mirepois and finsihed with a cognoc cream reduction

Caramelized onions deglazed in burgandy and simmned in beef consomm, served with croutons and topped with gruyene cheese

Prepared whiside in the aradtional mamanere

Fresh whole spinach witred in a cranberry vinaigrette and topped with crabnerries and honey rosted pecans a a laveender goat cheese crouton

A mix of tolla rose and miche rose and mache in a cucumber cup with fresh plano tomatoes and a walset vinaigrette

Prepared tableside in the traditional manner

Fresh whole spinach melted in a cranberry vinaigrette and topped with cranberrles, honey roasted pecans pecans and a levender goat cheese croutons

A mix of lolla resa and mache in a cucumber cup with ripe plam tomatoes, roasted amonds and a white truffle vinaigrette

A two pound jambo fresh maine lobster, served on a bed of tangy spinach in a sea of basil cream sauce

Fresh maine lobster, clams, mussels and shrimp toossed with extra virgin olive oil, fresh herbs, tomatoes and capers

The finst of fish du jour one of our chefs specialty ntrees pricked accordingly

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

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 alaskan king salmon served in a bed of spinach surrounded by poached mussets marinare

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

A two pound jumbo fresh mane lonster, served in a bed of tangy spinach in a sea of basil cream sauce

Fresh maine, lobster, clams, mussets and shrimp, tossed with extra virgin olive oil, fresh herbs, tomatoes and capers

The finest of fish du jour one of our chefs specialty entrees pricied acordingly

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

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 alaksen king salmon served on a bed of spinach surroded by mussts marnere

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

The finest of prime beef. Served to your preferenc and served with chefs potatoes and a vegetable gurnish. Corned and presented inbleidie

A prime cut of beef inderloin topped with a medullion of roquefari and finished in a callfoia zhafandri demi glaze reduction

Tieo 4 or tomatoes coasted with peppercrons and pan seared. Diglazed with congnac, shallots, whole grain mustard and cream

Chocie of slow roasted and seved with is au jus, homemade pop over and relfori sauce

Covered with a herbed mustard crust and oven roasted to your preference. Served with c onion a mint rosemary infused math vinegar reduction

A hafl oven roasted duckling. Serving with c confiutre of duck meat, pepberries, bleuberry berries, crubnerries and apricots

A two posand jumbo fresh maine lobster, served in a bed of tangy spnach in sea of basil cream sauce

Fresh maime lobster, lams mussets an shrimp toasted with extra virgin olive oiil, fresh herbs, tomatoes and capeers

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

Local atlantic salmon served in a bed of spinach surrouned by poached mussles marinere

With fresh berries in a puddle of raspberry sauce

A true french delight with a burni sugar toppings

The finest double remaned cheese, served warm with baguettes and a array seasonal fresh fruit

Freh seasonal fruit topped with a homemade grand marnier custard, served warm