Dinner July 16, 2011

Dinner, July 16th, 2011
Soups
Charleston Shrimp 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
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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Tapas
Asparagus with Blue Cheese
celery hearts, roasted bell peppers and tabasco 5.50
Grilled Yellowfin Tuna
sweet corn & gazpacho 8.50
Main Courses
Pacific Rockfish Saute
stir fried vegetables with garlic, ginger and soy, basmati 19.50
California Bass Saute
tomato and roasted, garlic coulis, roma tomato, basil
and artichoke salad 21.50


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
Grilled Rainbow Trout
remoulade, new potatoes 18.50
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
Grilled Yellowfin Tuna
hoisin sauce, 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
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
Riesling, Dr. Fischer, Ockfener Bockstein, Germany, 08 33.00 * 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.