May 2013 M.O.M. – Laurie Wolf
Starter
Bacon-Wrapped Wild-Caught Gulf Prawns
four large prawns wrapped in honey-cured bacon & grilled, served with house-made horseradish aioli
10.95
Lunch
Oregon Shrimp Roll Sandwich
(Laurie’s version of a “lobster roll”)
fresh, local shrimp tossed with house-made mayonnaise & fresh dill on a grilled Fleur de Lis Bakery roll with butter lettuce & house-made french fries
8.95
Dinner
Carlton Farms Pork Loin Parmesan
natural pork loin, pounded thin, breaded & pan-fried, topped with melted mozzarella cheese & tomato basil sauce, served with a side of pasta
15.95
Wild Salmon Pot Pie
bristol bay wild sockeye & smoked wild salmon in a velvety thyme sauce (velouté) with fresh asparagus, peas, carrots, potatoes & celery, topped with a buttery puff pastry crust & baked until golden
18.95
Dessert
Coconut Flan
creamy coconut egg custard served with a fresh tropical fruit compote & toasted coconut
6.95
Special Cocktail
Sangria
red wine with muddled fruit, brandy, triple sec & lemonade
7.00
