Wednesday, September 20, 2017

Dinner, September 20th, 2017
Soup
Black Bean Chili Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho Cup 4.25 Bowl 5.25
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 8.75
Smoked Sturgeon and
Garden Pickle 10.50 
Wellfleet Oysters on the Half Shell 15.50
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy onions 9.75


Salads
House
assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, honey mustard vinaigrette 5.00
Rocky’s Caesar
marinated peppers, tapenade, garlic and alouette croutons 7.50
Spinach Salad
berries and melon, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Heirloom Tomato Salad
spring greens, blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 8.50
Add to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
Chicken Paprikash
basmati, onions and peppers 8.75
 Steamed Acadia Park Mussels
garlic-butter and white wine sauce, trinity of vegetables 9.25

Main Courses
tomato coulis, Pinconning cheese scalloped potatoes, heirloom tomato salad 23.50
Grilled Ribeye Steak – 16oz.
Cognac sauce, roasted garlic mashed potatoes,
grilled summer vegetables 28.50


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75
Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 19.25
remoulade, new potatoes, green beans 19.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
 Broiled Atlantic Salmon
heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
Lobster and Gulf Shrimp Fettuccine
lobster cream sauce, tomatoes, garlic and herbs 26.50
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetable 18.25
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 18.50
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 22.50
St. Louis Style Ribs
barbeque sauce, redskins and yukon gold potatoes, market corn, green beans, dried tart cherries 21.75
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) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 2015 25.00
Cabernet Sauvignon, Elizabeth Spencer, Napa 2011 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.
Soup
Black Bean Chili Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho, sour cream, croutons Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Vegetable and Bulgar Wheat Cup 4.25 Bowl 5.25
Broiled Rainbow Trout
vermouth sauce, spinach Florentine, basmati 14.50
Fish Too
Broiled Tilapia
parmesan crust, remoulade, new potaotes, carrots, broccoli and cauliflower 13.75
Poultry
spaetzle, onions, peppers, roasted tomato 11.50
Pork
Barbequed St. Louis Ribs
fingerling potatoes, green beans 13.50

Salads
` mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 5.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Heirloom Tomato Salad
spring greens, blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 8.50
Spinach Salad
summer fruit, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00
Main Courses
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Broiled Atlantic Salmon
heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettucine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
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
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 

* 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, September 19, 2017

Dinner, September 19th, 2017
Soup
Vegetable and Bulgar Wheat Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho Cup 4.25 Bowl 5.25
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 8.75
Smoked Sturgeon and
Garden Pickle 10.50

Wellfleet Oysters on the Half Shell 15.50
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy onions 9.75


Salads
marinated peppers, tapenade, garlic and alouette croutons 7.50
berries and melon, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Heirloom Tomato Salad
Add to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today



Tapas
tomato, garlic and herbs 8.50
 Caprese Salad
heirloom tomatoes, burrata, mozzarella,
balsamic reduction, micro greens, basil 9.75


Main Courses
spinach florentine, basmati 22.50
Pan Seared Pork Chop
natural sauce, scalloped potatoes, vegetable medley 24.50



Main Courses
tomato, garlic and herbs, spinach, basmati 19.25
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
 Broiled Atlantic Salmon
remoulade, new potatoes, green beans 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
Sea Scallops Sauté
lobster cream sauce, tomatoes, garlic and herbs 26.50
herb sauce, brie with fine noodles, roasted vegetable 18.25
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 18.50
natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 22.50
barbeque sauce, redskins and yukon potatoes, market corn, green beans, cherries 21.75
Slow Roasted Lamb Shank
rosemary-garlic sauce, pesto basmati, Mediterranean squash, green beans 25.50
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) 9.00
Featured Wine
Cabernet Sauvignon, Elizabeth Spencer, Napa 2011 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.
Soup
Vegetable and Bulgar Wheat Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho, sour cream, croutons Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Smoked Ham and Navy Bean Cup 4.25 Bowl 5.25
Pork
natural sauce, mashed potatoes, vegetable 13.75
Fish
vermouth sauce, spinach Florentine, basmati 14.50
Fish Too
heirloom tomato coulis, tabbouleh salad, broccoli, cauliflower 14.50
More Fish
remoulade, new potatoes, carrots, broccoli, cauliflower 13.75

Salads
` mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 5.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Heirloom Tomato Salad
spring greens, blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 8.50
Spinach Salad
summer fruit, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00
Main Courses
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 13.50
wilted spinach with shiitakes, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Broiled Atlantic Salmon
heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettucine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
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
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 

* 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.