Dinner, June 20, 2011

Dinner, June 20th, 2011
Soups
“Baked Potato”, scallions, bacon, cheddar Cup 3.75 Bowl 4.75
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
Steamed Maine Mussels
fennel, tomatoes, red pepper flakes, and grilled French bread 9.00

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, pecans, red onion and tart cherries 4.75 with grilled Atlantic salmon 10.50
Spinach Salad
cucumber-tomato salad, cucumber dressing 4.50 with grilled Atlantic salmon 9.50
Rocky’s Caesar 6.00



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Just For Today
Tapas
Shrimp, Smoked Chicken and Chorizo Quesadilla
black bean salad, tomato avocado salsa 5.00
Morels Saute
potato gnocchi and parmesan 12.50

Main Courses
Skate Wing Saute
shrimp and spring vegetable ragout, Parmesan risotto cake 21.50
Char Grilled Ribeye of Beef
red wine sauce, twice baked potato, asparagus 26.75



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 Catfish
remoulade, new potatoes 17.50
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
Sauvignon Blanc,Cakebread Cellars, Napa Valley 09 35.00 * Pinot Noir, Hartford Court, Lands End, Sonoma 07 45.00
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.