Dinner, May 31, 2011

Dinner, May 31st, 2011
Soups
Potato and Bacon Cup 4.75 Bowl 5.75
Gazpacho, sour cream and croutons Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Tri Tasting 5.75
First Courses

Fried Calamari Strips
spicy tomato ragout 7.50
Jonah Crab and Shrimp Cake
remoulade, white wine sauce 8.00
Long Island Blue Point Oysters
on the half shell 14.50

Mom’s Fried Chicken Skewers
honey mustard vinaigrette 6.50
Beef Tenderloin Tips Saute
with mustard mashed potatoes 8.75

Salads
House Salad
assorted greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 4.00
Martha’s Vineyard Salad
walnuts, blue cheese, red onion and tart cherries 4.75 with grilled Atlantic salmon 10.50
Spinach Salad
caramelized onions, bacon vinaigrette, sweet potatoes 4.50 with grilled Atlantic salmon 9.50
Rocky’s Caesar 6.00



0
Just For Today
Tapas
Caprese Antipasto
marinated mozzarella, tomato salad,
Genoa salami, oil cured olives, focaccia 7.00
Morel Mushroom Gratin
gnocchi, cognac and cream 12.00

Main Courses
Grilled Salmon Amoglio
prosciutto wrapped asparagus, basmati 21.50
Sea Scallops and Lobster Claw Saute
spring manor, fiddleheads, pearl onions, wild leeks, pea tendrils, enoki mushrooms, radish sprouts and fingerling potatoes 32.75


Main Courses
Roast Acorn Squash
stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 13.25
Salt Cured Poached Atlantic Salmon
sweet onion and sherry-vinegar sauce, potato pancakes, Mediterranean squash 15.50
Blackened Atlantic Salmon
remoulade, new potatoes 18.50
Grilled Great Lakes Whitefish
mustard sauce, celery root remoulade, herbed new potatoes 19.50
Lake Perch Saute
wilted spinach, basmati rice, shitake mushroom, hazelnuts, brown butter vinaigrette 20.50
Broiled Norwegian Salmon
artichoke and spinach gratin, white wine sauce, fingerling potato, leek and bacon saute* 21.50
Baked Rainbow Trout
stuffed with mushrooms and crabmeat, new potatoes ,green beans 21.50
Gulf Shrimp Provencal
tomato, garlic and herbs, linguine 21.75
Grilled Yellowfin Tuna
hoisin sauce, rice cake, grilled pineapple and sweet onion* 22.50
Sea Scallops Saute
gnocchi, carbonara, shrimp sauce* 23.75
Lightly Smoked Roast Range Chicken
herb sauce, fine noodles with brie and roasted vegetables 15.75
Chicken Scaloppini Saute Oscar
with Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 16.50
Roast Duckling
natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onions, glazed pears 17.75
Maple Cured Charbroiled Pork Chop
Gorgonzola-black peppercorn sauce, walnut butter, gnocchi saute with sweet potatoes and bacon 19.75
Pan Seared Sirloin of Beef
mushroom saute, with herbs and mushroom butter, sautéed potatoes, asparagus 24.50
Filet Mignon
Cognac-black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crisp onions* 6 oz. 20.50 – 9 oz. 27.50
Featured Wines
Chardonnay, Chamisal Vineyards, Central Coast 09 30.00 * Pinot Noir, Etude, Estate Grown, Carneros 08 60.00
Chocolate Ganache (please allow 25 minutes for preparation) 6.50
* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.