Tuesday, January 16, 2018

Lunch, January 16th, 2018

Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

Just for Today
Yesterday’s Soup
Roasted Chicken, Lemon and Rice Cup 4.25 Bowl 5.25
Great Lakes Whitefish Saute
mustard sauce, noodle kugel, asparagus14.50
Fish Two
Broiled Blue Cod
remoulade, artichoke crust, new potatoes, vegetable 13.75
Seafood
Steamed Mussels Provencal
escarole, fettucine 11.50
Veal
Osso Bucco
roasted tomato and garlic sauce, mashed potatoes, roasted vegetables 15.50


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
Spinach Salad
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes,
pumpkin 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
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 24.25
Broiled Atlantic Salmon
roasted light garlic sauce, yam puree, ratatouille 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00

Sandwiches
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
BLT
bacon, tomatoes, lettuce and remoulade on Texas toast, 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.

Monday, January 15, 2018

Dinner, January 15, 2018
Soup
Roasted Chicken Lemon and Rice 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

First Courses


House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
Crispy Calamari
sriracha mayonnaise, pepperoncini rings,
mixed greens 9.50
Caribou Oysters on the Half Shell 15.50
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
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
pumpkin bread, sweet and sour dressing 8.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today



Tapas
Crab and Avocado Pizzetta
Chipotle sundried tomato pesto 9.75

 Chicken Satay 
Indonesia peanut curry sauce 8.75


Main Courses
Togarashi  Rubbed Tuna
Pan seared bok choy  basamati ,hoisin glaze 24.75

Grilled Ribeye
Herb parmesan asparagus , blistered tomatoes,
cognac sauce  28.50


Main Courses
Roast Acorn Squash
tomato, garlic and herbs, spinach, basmati 19.25
remoulade, green beans, new potatoes 22.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
Lobster and Gulf Shrimp Fettuccine
lobster cream sauce, tomatoes, trinity of vegetables, garlic and herbs 26.50
Sea Scallops Sauté
herb sauce, brie with fine noodles, roasted vegetables 18.25
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.50
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 22.50
 Slow Roasted Lamb Shank
natural sauce, mashed redskin potatoes, Mediterranean squash, green beans 25.50
 Braised Short Rib of Beef
Burgundy sauce, mashed redskin potatoes, roasted vegetable, crispy onions 28.50
cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 32.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

Featured Wine


* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked 

Sunday, January 14, 2018

Dinner, January 14, 2018
Soup
Creamy Chicken and Vegetable 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

First Courses
House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
Crispy Calamari
sriracha mayonnaise, pepperoncini rings,
mixed greens 9.50
Caribou Oysters on the Half Shell 15.50
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
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
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes, gorgonzola,
pumpkin bread, sweet and sour dressing 8.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
Truffled Beef and Gnocchi
Burgundy sauce, spinach 9.75
Steamed Prince Edward Island Mussels
beer, caramelized onions, crispy bacon, grilled bread 9.50

Main Courses
Pan Seared Skatewing
citrus vinaigrette, lemon basmati,
pickled fennel salad, Marcona almonds 22.75
Broiled Great Lakes Whitefish
pretzel crust, white wine mustard sauce, asparagus 23.50


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
Broiled Blue Cod
garlic sauce, new potatoes, vegetable 19.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
Lobster and Gulf Shrimp Fettuccine
lobster cream sauce, tomatoes, trinity of vegetables, garlic and herbs 26.50
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetables 18.25
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.50
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 22.50
 Slow Roasted Lamb Shank
natural sauce, mashed redskin potatoes, Mediterranean squash, green beans 25.50
 Braised Short Rib of Beef
Burgundy sauce, mashed redskin potatoes, roasted vegetable, crispy onions 28.50
Filet Mignon
cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 32.00
 Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 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.

Saturday, January 13, 2018

Dinner, January 13, 2018
Soup
Roasted Cauliflower and Celery Root 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

First Courses
House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
Crispy Calamari
sriracha mayonnaise, pepperoncini rings,
mixed greens 9.50
Caribou Oysters on the Half Shell 15.50
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
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
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes, gorgonzola,
pumpkin bread, sweet and sour dressing 8.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
Truffled Beef and Gnocchi
Burgundy sauce, spinach 9.75
Steamed Prince Edward Island Mussels
beer, onions, hot peppers, grilled bread 9.50

Main Courses
Skatewing Sauté
citrus basmati, pickled fennel salad 22.75
 Grilled Bone in Sirloin
Cognac sauce, parisian potatoes, asparagus,
black pepper butter 18oz. 28.50


Main Courses
Roast Acorn Squash
tomato, garlic and herbs, spinach, basmati 19.25
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
light garlic sauce, yam puree, ratatouille 22.75
pretzel crust, dill mustard sauce, broccolini 23.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
Lobster and Gulf Shrimp Fettuccine
lobster cream sauce, tomatoes, trinity of vegetables, garlic and herbs 26.50
Sea Scallops Sauté
herb sauce, brie with fine noodles, roasted vegetable 18.25
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.50
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 22.50
 Slow Roasted Lamb Shank
natural sauce, mashed redskin potatoes, Mediterranean squash, green beans 25.50
 Braised Short Rib of Beef
Burgundy sauce, mashed redskin potatoes, roasted vegetable, crispy onions 28.50
cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 32.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 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.

Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

Just for Today
Fish
Sautéed Stuffed Rainbow Trout
vermouth, creamed spinach, mushrooms, artichokes, basmati 14.50
Osso Bucco
natural sauce, mashed potatoes, broccolini 15.50
Seafood
Sautéed Gulf Shrimp
provencal sauce, prosciutto, zucchini, capers, angel hair 13.75
Beef
Grilled Black Truffle Burger
horseradish mayonnaise, caramelized onion, lettuce, tomato, brioche bun, french fries 14.25


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
Spinach Salad
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes,
pumpkin 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
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 24.25
Broiled Atlantic Salmon
roasted light garlic sauce, yam puree, ratatouille 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 31.00

Sandwiches
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
BLT
bacon, tomatoes, lettuce and remoulade on Texas toast, 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.