Lunch, July 28, 2011

Lunch, July 28th, 2011
Soup
Chicken and Broccoli, Pinconning 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

Just For Today
Salad:
Grilled Chicken Caprese
fresh mozzarella, tomato, basil, onion and spinach, balsamic vinaigrette 8.50
Pasta:
Gulf Shrimp Saute
white wine and herb sauce, tomatoes, shitakes, capellini 11.50
Fish:
Grilled Yellowfin Tuna Nicoise
herbed new potatoes, roasted plum tomatoes, green beans, olives, capers and chopped egg 12.50
Main:
Beef Tenderloin Tips Saute O’ Brien
peppers, onion and bacon, redskin mashed potatoes 13.50
Lunch Box
Chicken Salad Lawash
remoulade, Vichyssoise, house salad, banana cheesecake 9.00

Salads
House Salad
mixed greens, walnuts, grapefruit segments, red onions and dried cranberries with 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 Atlantic salmon 9.75
Spinach Salad
cucumber-tomato salad, cucumber dressing 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
Cracker Crusted Great Lakes Whitefish
Cajun remoulade, roasted peppers, corn, sweet onion, tomato and basil 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 15.75
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.