Dinner, July 12th, 2011
Soups
Brie and Artichoke 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
Michigan Tomato Salad
sweet onion and bleu cheese salad
with crispy zucchini 6.25


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 4.75with 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
Farfalle Gratin with Asparagus
fresh mozzarella and shiitakes 7.00
Bacon Wrapped Scallops
ginger mango chutney sauce 8.50

Main Courses
Shrimp & Crabcakes
remoulade, basmati and green beans 19.75
Broiled Halibut
shrimp sauce, fine noodles with garlic, olive oil and parmesan,
Jimmy’s tomato, olive and caper salad 22.75


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
Broiled Halibut
remoulade, new potatoes 21.50
Cracker Crusted Whitefish
cajun remoulade, roasted red peppers, corn, sweet onion, tomatoes and basil 18.75
Lake Perch Saute
wilted spinach, basmati rice, shitake mushroom, hazelnuts, brown butter vinaigrette 20.75
Broiled Norwegian Salmon
artichoke and spinach gratin, white wine sauce, fingerling potato, leek and bacon saute* 21.50
Gulf Shrimp Provencal
tomato, garlic and herbs, linguine 21.75
Sea Scallops Saute
gnocchi, carbonara, shrimp sauce* 23.75
Lightly Smoked Roast Range Chicken
herb sauce, fine noodles with brie an12d 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
Pan Roasted Pork Tenderloin
local made polish sausage and sauerkraut, scalloped potatoes, Michigan corn and green beans 19.25
Grilled New York Steak & Gulf Shrimp
garlic sautéed potatoes 23.75
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.