Michelle's Fine Dining Menu

De Cuisine of Chef Sellner

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

De Cusine of Chef Sellner

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

Broiled Salmon Marcel Preosi

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

Broiled Salmon Marcel Preost

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

Scallops Ermitage

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

Hilbut En Croiite

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

Scallops Ermitage

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

Halibut en Croute

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

Cappellini de Mer

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

Cappellini De Mer

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

Roasted Whole Lobster

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

Roasted Whole Lobster

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

Michelles Boullabaisse

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

Michelles Bouillabaisse

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

Le Creme Brulee

A true french delight with a burni sugar toppings

Melange of Natural Fruit Sorbets

Zabaglitone with Berrles

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

Brie for Two

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

Michells Souffles

Michelles Bag of Chocolate

With fresh berries in a puddle of raspberry sauce

The Lvy Bruschetta

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

Grilled Jumbo and Fantail Shrimp

Marlnated when grilled. Served with a traditional rensoulade sauce

Esargot in Champagne

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

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

Michelle s House Salad

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

Warm Spinach Salad

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

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

Warm Spinach Salad

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

Caesar Salad Served for Two

Prepared whiside in the aradtional mamanere

Caster Salad Served for Two

Prepared tableside in the traditional manner

French Onion Soup au Grain

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

French Onion Soup Au Gratin

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

Maine Crab Bsique

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

Maine Crab Bisque

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

Roast Prime Rib Au Jus 8oz english cut

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

Tournedos of Beef au Poivre

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

Roast Prime Rib Au Jus 12oz king cut

Broiled Salmon Marcel Preost

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

Roasted Rack of Lamb

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

Scallops I Ermltage

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

Filet Mignon

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

Oven Roast Tooway Duckling

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

Cappellini de Mer

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

Roasted Whole Lobster

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

Chaanteubriand For Two

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