Wednesday, April 26, 2017

Lunch, April 26th, 2017
Soup
Navy Bean and Smoked Chicken Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterdays Soup
Smoked Ham, Tomato and Vegetable Cup 3.75 Bowl 4.75
Fish
Atlantic Swordfish and Gulf Shrimp Saute
sweet chili sauce, basmati, pineapple salsa, onions, bell peppers and celery 14.50
Fish Too
Grilled Blackened Yellowfin Tuna
More Fish
Tilapia Saute
herb crust, cucumber-dill sauce, basmati, asparagus, cucumber salad 14.25
Sandwich
Roast Sirloin of Beef and Smoked Ham
honey mustard mayonnaise, cheddar, french fries, fried pickle 10.50

Salads
` 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 7.75
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
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
pesto vinaigrette, yukon gold potatoes, ratatouille 13.75
Shrimp Provencal
artichokes, tomato, garlic and herbs, penne 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, 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
Chardonnay, Josh Cellars, California 2015 25.00
Red Blend, Claude Val, France 2015 25.00

* 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.


Tuesday, April 25, 2017

Dinner, April 25th, 2017
Soup
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
First Courses


Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 9.50
Wellfleet Oysters on the Half Shell
14.50

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


Salads
assorted greens, walnuts, grapefruit segments, red onions, dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
marinated bell peppers, tapenade, garlic and alouette croutons 7.50
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto, field greens, balsamic vinaigrette 7.75
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes, cucumbers, olives, hard-boiled egg, celery seed vinaigrette 8.50
Add Atlantic salmon to any salad 5.00
Just for Today

Tapas
Mini Lavash Wraps
roast sirloin and horseradish whip, veggie and hummus with feta, 
smoked ham and fried pickle with cheddar 7.75
Gulf Shrimp Cocktail
9.75

Main Courses
Hawaiian Grey Snapper Sauté
shrimp and red curry sauce, basmati, pineapple salsa 23.50
Char Grilled Beef Ribeye – 16oz.
Burgundy sauce, horseradish mashed potatoes,
sherry mushrooms, Brussel Sprouts 28.50


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
tomato, garlic and herbs, spinach, basmati 19.25
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
pesto vinaigrette, scalloped potatoes, ratatouille 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Yellowfin Tuna
remoulade, new potatoes, vegetable 24.75
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
Lobster and Gulf Shrimp Penne
lobster cream sauce, tomatoes, garlic, herbs 27.50
Alaskan King Crab Rice Bowl
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 apples, beet salad 22.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
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
Chardonnay, Josh Cellars, California 2015 25.00
Red Blend, Claude Val, France 2015 25.00

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, April 25th, 2017
Soup
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Fish
Grilled Blue Cod
persillade crust, white wine sauce, mashed potatoes, brussels sprouts 13.75
Fish Too
Atlantic Swordfish and Gulf Shrimp Saute
sweet chili sauce, basmati, pineapple salsa, onions, bell peppers and celery 14.50
More Fish
Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 12.75
Pasta
Sliced Sirloin of Beef
Cognac sauce, shiitakes, tomato, spinach and penne 12.75

Salads
` 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 7.75
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
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
pesto vinaigrette, yukon gold potatoes, ratatouille 13.75
Shrimp Provencal
artichokes, tomato, garlic and herbs, penne 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, 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
Chardonnay, Josh Cellars, California 2015 25.00
Red Blend, Claude Val, France 2015 25.00

* 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.


Monday, April 24, 2017

Dinner, April 24th, 2017
Soup
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
First Courses


Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 9.50
Wellfleet Oysters on the Half Shell
14.50

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


Salads
assorted greens, walnuts, grapefruit segments, red onions, dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
marinated bell peppers, tapenade, garlic and alouette croutons 7.50
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto, field greens, balsamic vinaigrette 7.75
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes, cucumbers, olives, hard-boiled egg, celery seed vinaigrette 8.50
Add Atlantic salmon to any salad 5.00
Just for Today



Tapas
Mediterranean Plate
hummus, tabbouleh, dolmas, pita chips 8.50
Tuna Tataki
Ponzo dressing, shredded lettuce 9.50


Main Courses
Hawaiian Grey Snapper
tarragon cream sauce, penne and cheese,
julienne vegetable 23.50
Blackened Yellowfin Tuna
shrimp sauce, basmati, pineapple salsa, bok choy 24.75


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 19.25
Broiled Cape Bluefish
remoulade, new potatoes, vegetable 19.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
pesto vinaigrette, scalloped potatoes, ratatouille 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
Lobster and Gulf Shrimp Penne
lobster cream sauce, tomatoes, garlic, herbs 27.50
Alaskan King Crab Rice Bowl
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 apples, beet salad 22.50
Pan Seared Pork Chop
natural sauce, scalloped potatoes, green beans 23.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
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
Chardonnay, Josh Cellars, California 2015 25.00
Red Blend, Claude Val, France 2015 25.00

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, April 24th, 2017
Soup
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Tomato Florentine Cup 3.75 Bowl 4.75
Sandwich
Grilled Chicken Wrap
red wine vinaigrette, hummus, tabbouleh, feta, roasted red peppers, spring mix, French fries 10.50
Fish
Pan Seared Cape Bluefish
shrimp sauce, basmati, julienne vegetables, baby bok choy 13.75
Fish Too
Grilled Swordfish and Shrimp
white wine sauce, new potatoes, Brussels sprouts with bacon 14.50
Pasta
Smoked Chicken Penne
alfredo sauce, spinach, tomatoes, broccoli 12.75

Salads
` 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 7.75
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
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
pesto vinaigrette, yukon gold potatoes, ratatouille 13.75
Shrimp Provencal
artichokes, tomato, garlic and herbs, penne 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, 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
Chardonnay, Josh Cellars, California 2015 25.00
Red Blend, Claude Val, France 2015 25.00

* 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.