Lunch, May 11, 2011

Lunch, May 11th, 2011
Soup
Smoked Chicken and Lentil Cup 3.50 Bowl 4.50
Gazpacho, sour cream and croutons Cup 3.50 Bowl 4.50
Chef Milos' Mushroom Cup 3.50 Bowl 4.50
Tasting of Three Soups 5.50

Just For Today
Yesterdays Soup:
Cauliflower Polonaise Cup 3.50 Bowl 4.50
Sandwich:
Roast Sirloin of Beef and Golden Mushroom Salad Wrap
blue cheese, cherries, red onion, field greens, red wine vinaigrette, french fries 8.50
Pasta:
Penne Provencal
tomato, garlic and herbs, fresh mozzarella 7.50
Fish:
Baked Atlantic Salmon
wrapped in filo, spinach and shrimp mousse, basmati 12.00
Main:
Pan Roasted Veal Chop
natural sauce, dauphinoise potatoes, asparagus 12.75
Lunch Box:
Bay Scallops Saute
sweet corn ragout, noodle kugel, spinach salad, chocolate decadence 12.00

Salads
House Salad
mixed greens, pecans, grapefruit segments, red onions, dried cranberries and a honey mustard vinaigrette 4.00
Martha’s Vineyard Salad
pecans, blue cheese, red onion and tart cherries, raspberry-maple vinaigrette 4.75 with grilled salmon 9.75
Spinach Salad
caramelized onions, bacon vinaigrette, sweet potatoes 4.50 with grilled Atlantic salmon 9.50
Rocky’s Caesar 6.00 with chicken 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, grilled gulf shrimp kabobs 9.00
Main Courses
Poached Atlantic Salmon
white wine sauce, capers, artichokes, redskin potatoes, vegetable 11.00
Grilled Great Lakes Whitefish
mustard sauce, herbed new potatoes, green beans 11.75
Grilled Atlantic Salmon
curry sauce, basmati, spring vegetable saute 12.00
Lake Perch Saute
wilted spinach, basmati rice, hazelnuts, brown butter vinaigrette 12.50
Chicken Scaloppini Saute Oscar
with Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 9.50
Baked Meatloaf
sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 8.25
Beef Tenderloin Tips Saute
in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables* 13.50
Pan Seared Sirloin of Beef
mushroom saute with herbs and mustard butter, saute potatoes, asparagus 13.75
Filet Mignon
Cognac and black peppercorn sauce, portabella, mashed redskin potatoes, crisp onions* 6 oz. 20.50 9 oz. 27.50
Sandwiches and Other Things
Tuna Salad
with tomato, lettuce and cheddar in lawash, cucumber salad 6.50
Shrimp and Crab Cake
on English muffin, remoulade, cole slaw 9.50
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.00
Smoked Ham and Turkey
remoulade, bacon and swiss on sourdough, cole slaw, french fries 7.50
Smoked Chicken, Shrimp and Chorizo Quesadilla
tomato-avocado salad, black bean salsa, sour cream 8.25
*Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.