Miro's Restaurant Menu

Traditional Slavic baked pastry with ground beef, onions, potatoes.

Hand-rolled, served with side of veggies and Harissa Aioli.

Braised with blend of herbs and spices, served with Moroccan Couscous.

Wild Shrimp sautéed in olive oil with wine, tomatoes, onions, garlic and herbs.

Braised and grilled, served with roasted red potatoes, and Smoked-Paprika Aioli.

Sautéed Wild White Shrimp served on a bed of Pappardelle pasta, tossed with tomatoes, capers, olives, spinach, herbs and Spicy Aleppo Pepper sauce.

Grill-roasted, served with red roasted potatoes, sautéed spinach with pine nuts and cranraisins, Tarragon-Garlic Aioli.

Whole, boned, pan-roasted Mediterranean Sea bass, served with Pesto potato gnocchi, sautéed seasonal vegetables, drizzled with Citrus dressing.

Large shrimp and scallops sautéed in olive oil and butter, served with Turmeric rice pilaf, sautéed vegetables, Lemon Beurre Blanc sauce.

Pan-roasted, served with Yukon Gold mashed potatoes, sautéed seasonal vegetables, Saffron Beurre Blanc sauce.

Free Range Jidori Chicken thighs browned and simmered in our homemade broth with onions, garlic, red bell peppers, herbs, Hungarian Paprika, served with your choice of spätzle, wide egg noodles or mashed potatoes.

Breaded pork tenderloin cutlet served with Yukon Gold mashed potatoes, red cabbage braised with mustard seeds and apples, sautéed seasonal vegetables, Mushroom-Paprika-Cream sauce.

Free range Jidori chicken breast, marinated in citrus, olive oil, herbs, sautéed artichoke hearts, garlic,sun-dried tomatoes, capers, pine nuts, olives, served with red potatoes and wilted spinach.

Sliced beef tenderloin sautéed with shallots, garlic, herbs, mushrooms, deglazed with brandy, briefly simmered with cream, served with choice of wide egg noodles, spaetzle or Yukon gold mashed potatoes.

Beef tenders braised in Burgundy with mushrooms, olives, pearl onions and bacon served with Penne pasta and seasonal steamed vegetables.

Braised and roasted hind shank, served with Yukon Gold mashed potatoes, sautéed seasonal vegetables and Madeira Wine Apple Demi-Glace.

Duckling half served with yams roasted with fennel, red onions, red bell peppers, side of braised red cabbage, topped with a Bing Cherry sauce.

Grill-roasted, served with sautéed seasonal vegetables Yukon Gold mashed potatoes and a Green Peppercorn sauce.

Grill-roasted eight bone New Zealand rack of lamb rubbed with house blend of herbs, served with roasted red potatoes, sautéed vegetables, and a Blackberry Port sauce.