Lunch, May 19, 2011

Lunch, May 19th, 2011
Soup
Szechwan Chicken 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
Tri Tasting 4.50

Just For Today
Yesterdays Soup:
Minestrone Cup 3.50 Bowl 4.50
Salad:
Grilled Atlantic Salmon
mixed field greens, red onion, cucumber dressing 8.50
Pasta:
Gulf Shrimp and Gnocchi Saute
provencal tomato sauce, marinated mozzarella 10.50
Fish:
Broiled Tilapia
spicy tomato ragout, basmati, herbs, vegetable 12.00
Main:
Grilled Rainbow Trout
remoulade, herbed new potatoes, vegetable 13.50
Lunch Box:
Chicken Scaloppini Saute
natural sauce, sun-dried tomatoes, artichoke and haricot vert sauce, minestrone soup, chocolate decadence 11.00

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 Ot/her 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.