Friday, September 30, 2016

Dinner, September 30th, 2016
Gulf Shrimp and Mussel Chowder Cup 4.75 Bowl 5.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
First Courses

Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
Wellfleet Oysters on the Half Shell
cocktail sauce 14.50

Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy onions 9.50
Crispy Pork Belly
habanero honey, zucchini chutney 9.75


   Salads
House
assorted greens, walnuts, grapefruit segments, red onions,
dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 7.50
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes, cucumbers, olives,
hard-boiled egg, celery seed vinaigrette 8.50
Heirloom Tomato Salad
crispy prosciutto, balsamic glaze, mixed greens, red wine vinaigrette 7.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 6.75
Add Atlantic salmon to any salad 5.00
Just for Today


Tapas
Roulade of Roast Sirloin
horseradish whip 8.50
Lobster Mac & Cheese 12.50

Main Courses
Pan Fried Catfish
roast corn sauce, sautéed potatoes,
spaghetti squash 19.50
Grilled Yellowfin Tuna
oriental citrus sauce, basmati, grilled vegetables 24.00

Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
Fried Frog Legs
tomato, garlic and herbs, spinach, basmati 19.25
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, dauphinoise potatoes, capers and artichokes, asparagus 21.50
Grilled Great Lakes Whitefish
remoulade, new potatoes, green beans 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts 22.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes, heirloom tomato salad 23.75
Gulf Shrimp and Lobster Fettuccine
tomatoes, garlic, herbs 26.50
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
Alaskan King Crab Rice Bowl
sriracha aioli, bacon, jalapeno, cheddar, sunny egg, corn, pickled red onion 27.75
Lightly Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetable 17.75
Chicken Cordon Blue
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 17.75
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 22.00
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Filet Mignon
Cognac sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 24.00 9 oz. 31.00


Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 8.00

Featured Wines
Sebastiani, Sauvignon Blanc, Sonoma 2013 27.00
Pinot Noir, Marimar Estates, Dona Margarita Vineyard, Sonoma 2013 70.00

18% will be added to all groups of 12 and more.
* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Lunch, September 30th, 2016
Gulf Shrimp and Mussel Stew Cup 4.75 Bowl 5.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Just For Today
Yesterday’s Soup
Chicken and Andouille Jambalaya Cup 3.75 Bowl 4.75
Fish
Broiled Blue Cod
artichoke and spinach florentine crust, white wine sauce, fingerling potatoes 13.75
More Fish
Grilled Great Lakes Whitefish
remoulade, new potatoes, vegetable 14.50
Poultry
Lightly Smoked Roast Range Chicken
Natural sauce, mashed potatoes, roasted vegetable 11.50
Pork
Szechuan Pork Stir Fry
broccoli, onion, carrots, napa cabbage, bok choy, bean sprouts, basmati 13.50
Salads
House
mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 7.50
Add Grilled Chicken Breast 3.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 6.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon to any Salad 5.00
Main Courses
Poached Lightly Smoked Atlantic Salmon
vermouth sauce, dauphinoise potatoes, artichokes and capers 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 13.50 Dinner Portion 22.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes, heirloom tomato salad 13.75
Shrimp Provencal
Artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
Beef Tenderloin Tips Saute 
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50 

Featured Wines
Sebastiani, Sauvignon Blanc, Sonoma 2013 27.00
Pinot Noir, Marimar Estate, Dona Margarita Vineyard, Sonoma 2013 70.00


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.


Thursday, September 29, 2016

Lunch, September 29th, 2016
Chicken and Andouille Jambalaya Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Just For Today
Yesterday’s Soup
Caldo Gallego Cup 3.75 Bowl 4.75
Fish
Broiled Blue Cod
citrus sauce, fingerling potatoes, vegetable 13.75
Fish Too
Grilled Blackened Catfish
tomato coulis, cheddar bacon polenta, asparagus 12.75
More Fish
Great Lakes Whitefish Saute
shrimp sauce, basmati, spinach and andouille saute 14.50
Pork
Szechuan Pork Stir Fry
broccoli, onion, carrots, napa cabbage, bok choy, bean sprouts, basmati 13.50
Salads
House
mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 7.50
Add Grilled Chicken Breast 3.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 6.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon to any Salad 5.00
Main Courses
Poached Lightly Smoked Atlantic Salmon
vermouth sauce, dauphinoise potatoes, artichokes and capers 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 13.50 Dinner Portion 22.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes, heirloom tomato salad 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
 Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50 

Featured Wines
Sebastiani, Sauvignon Blanc, Sonoma 2013 27.00
Pinot Noir, Marimar Estate, Dona Margarita Vineyard, Sonoma 2013 70.00


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.


Wednesday, September 28, 2016

Lunch, September 28th, 2016
Caldo Gallego Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Just For Today
Yesterday’s Soup
Roasted Eggplant and Tomato Cup 3.75 Bowl 4.75
Fish
Fish and Chips
remoulade, breaded pollock, french fries, cucumber salad 13.50
Fish Too
Grilled Blackened Catfish
tomato coulis, cheddar bacon polenta, asparagus 12.75
Shellfish
Gulf Shrimp Sauté
garlic butter, sun dried tomatoes and artichokes, shiitake mushrooms, angel hair pasta 12.75
Pork
Italian Baked Pork Chop
tomato, garlic and herbs, basmati, mushroom, bell pepper and onion sauté 14.50
Salads
House
mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 7.50
Add Grilled Chicken Breast 3.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 6.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon to any Salad 5.00
Main Courses
Poached Lightly Smoked Atlantic Salmon
vermouth sauce, dauphinoise potatoes, artichokes and capers 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 13.50 Dinner Portion 22.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes, heirloom tomato salad 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
 Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50 

Featured Wines
Sebastiani, Sauvignon Blanc, Sonoma 2013 27.00
Pinot Noir, Marimar Estate, Dona Margarita Vineyard, Sonoma 2013 70.00


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.