Saturday, March 25, 2017

Dinner, March 25th, 2017
Soup
Chicken and Andouille Gumbo Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Butternut Squash, sour cream, toasted almonds 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
Blue Pointe 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
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
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto, field greens, balsamic vinaigrette 7.75
Kale Salad
apple cider baked acorn squash, pomegranate, fennel, dates, marcona almonds, shallot, cider vinaigrette 8.50
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
Spicy Pork Fried Rice
spicy mayo, jalapenos, basmati,
julienne vegetables 7.50
Firecracker Shrimp
sriracha aioli, panko bread crumbs, mixed greens 9.75
Main Courses
Pan Seared Monkfish
lemon-caper sauce, roasted fingerling potatoes,
arugula, corn and black bean salad 22.75
Roast Rack of Lamb Persillade
roasted garlic and rosemary sauce,
wild mushroom risotto, green beans 36.50


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
Baked Blue Cod in a Pecan Crust
mustard sauce, scalloped potatoes, fried Brussel sprouts with blue cheese and bacon 18.50
Fried Frog Legs
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
Grilled Great Lakes Whitefish
remoulade, new potatoes, vegetables 23.50
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 Fettuccine
lobster cream sauce, tomatoes, garlic, herbs 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 apples, beet salad 22.50
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
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, March 25th, 2017
Soup
Chicken and Andouille Gumbo Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Butternut Squash, sour cream, toasted almonds Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Manhattan Fish Stew Cup 4.75 Bowl 5.75
Fish
Baked Blue Cod
pecan crust, cauliflower puree, fingerling potatoes, cauliflower and broccoli 13.75
Fish Too
Grilled Catfish
habanero-tomato coulis, mashed potatoes, sweet corn and black bean salsa, avocado salsa 12.75
More Fish
Broiled Great Lakes Whitefish
remoulade, new potatoes, vegetable 14.50
Rice Bowl
Spicy Teriyaki Pork
sriracha aioli, basmati, jalapeno, julienne vegetable, white cheddar 13.50
Lamb
Braised Lamb Shank
natural sauce, warm lentil salad, roasted vegetable 16.00
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 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, fettuccine 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.

Friday, March 24, 2017

Dinner, March 24th, 2017
Soup
Manhattan Fish Stew Cup 4.75 Bowl 5.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Butternut Squash, sour cream, toasted almonds 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
Blue Pointe 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
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
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto, field greens, balsamic vinaigrette 7.75
Kale Salad
apple cider baked acorn squash, pomegranate, fennel, dates, marcona almonds, shallot, cider vinaigrette 8.50
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
tabbouleh, hummus, dolmas, fresh mozzarella,
pita chips, white anchovies 7.75
Open Faced Corned Beef Sandwich
whole grain mustard, crispy onions, sunny egg 8.75

Main Courses
Baked Blue Cod in a Pecan Crust
lemon-caper sauce, fingerling potatoes, cauliflower puree,
 roasted cauliflower, bacon, green onion,
and fried bread crumbs 18.50
Pan Seared Monkfish
tomato-chipotle coulis, basmati, arugula salad,
black bean, corn and avocado salad 22.75


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, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
pesto vinaigrette, scalloped potatoes, ratatouille 22.50
Broiled Great Lakes Whitefish
remoulade, new potatoes, vegetables 23.50
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 Fettuccine
lobster cream sauce, tomatoes, garlic, herbs 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 apples, beet salad 22.50
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
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, March 24th, 2017
Soup
Manhattan Fish Stew Cup 4.75 Bowl 5.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Butternut Squash, sour cream, toasted almonds Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Potato and Leek with Bacon Cup 3.75 Bowl 4.75
Fish
Monkfish Saute
habanero tomato coulis, redskin potatoes, corn and black bean salsa, broccoli and cauliflower 14.50
Fish 2
Pan Seared Blue Cod with Florentine Stuffing
lemon caper sauce, fingerlings, vegetable 14.75
Fish 3
Broiled Great Lakes Whitefish
mustard sauce, sundried tomato risotto, Brussel sprouts 14.50
Sandwich
Open Faced Corn Beef
whole grain mustard mayonnaise and swiss on sour dough, sunny egg, crispy onions, dill pickles, french fries 11.50
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 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, fettuccine 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.

Thursday, March 23, 2017

Dinner, March 23rd, 2017
Soup
Potato, Leek and Bacon Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Butternut Squash, sour cream, toasted almonds 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
Blue Pointe 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
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
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto, field greens, balsamic vinaigrette 7.75
Kale Salad
apple cider baked acorn squash, pomegranate, fennel, dates, marcona almonds, shallot, cider vinaigrette 8.50
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
Mom’s Chicken Skewers
honey mustard vinaigrette, basmati rice 7.75
Roulades of Roast Sirloin with Horseradish Whip and
Baked Mushroom Caps Stuffed with a Ham Duxelle
spring mix 8.75

Main Courses
Baked Blue Cod in a Pecan Crust
lemon-caper sauce, potato medley,
 grilled vegetables 18.50
Pan Seared Monkfish
red curry sauce, roasted fingerling potatoes,
cauliflower 22.75


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, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Rainbow Trout
mustard sauce, sundried tomato risotto, broccoli and green beans 22.50
Grilled Atlantic Salmon
pesto vinaigrette, scalloped potatoes, ratatouille 22.50
Broiled Great Lakes Whitefish
remoulade, new potatoes, vegetables 23.50
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
Gulf Shrimp and Lobster Fettuccine
tomatoes, garlic, herbs 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 apples, beet salad 22.50
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
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.