Bayside Dining Fall Menu
Open Tuesday through Sunday, 6pm to 9pm
Welcome Chef Kelly Johnson!
906-493-1014 for reservations

Pan Roasted Quail
with proscuitto and rosemary with a cognac sauce over wild rice
pilaf and suteed seasonal vegetables.................................................................$29

Veal Osso Bucco
with roasted root vegetables and brown sauce over
soft polenta.................................................................................................................$25

Herb Encrusted Broiled Rack of Lamb
with caramelized root vegetables and white bean rosemary sauce..............$30

UP Cut 16oz Ribeye
with melted boursin cheese, sauteed seasonal vegetables and
sweet pomme frites..................................................................................................$32

Chef's Pick from the Sea
Pan-seared fish of the day served with sauteed seasonal
vegetables and a white wine butter sauce.......................................................market

Seared Scallops
over potato crouettes with wilted spinach, pancetta and leek cream
sauce.............................................................................................................................$29

Roasted Butternut Squash and Smoked Duck Ravioli
with brown butter sage sauce..................................................................................$25