Dinner, October 29, 2011

Dinner, October 29th, 2011
Soups
Lobster Bisque Cup 5.75 Bowl 6.75
Butternut Squash, Toasted Almonds Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Tri Tasting 5.75
First Courses

Fried Calamari
spicy tomato ragout 7.50
Jonah Crab and Shrimp Cake
remoulade, white wine sauce 8.00


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
pecans, blue cheese, 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


0
Just For Today


Tapas
Steamed Snug Harbor Mussels
tomato, caper and Pernod broth, grilled french bread 8.50
Catfish Murat
artichokes, mushrooms and tomatoes 9.00

Main Courses
Grilled Ruby Trout Oscar
white wine sauce, sautéed Yukon gold potatoes,
Jonah crab & shrimp cake, béarnaise 22.75
Whole Maine Lobster
stuffed with Jonah crab, artichokes and herbs,
white wine sauce, asparagus 23.50



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 Great Lakes Whitefish
mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 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 Atlantic Swordfish
remoulade, herbed new potatoes 21.50
Sea Scallops Saute
gnocchi carbonara, shrimp sauce* 23.75
Grilled Yellowfin Tuna
hoisin sauce, rice cake, grilled pineapple and sweet onion* 26.25
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 and green beans 19.25
Grilled Cider Brined Pork Chop
natural sauce, chanterelles, potato galette, green beans with pecans 21.50
Filet Mignon
Cognac-black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crispy onions* 6 oz 20.50.– 9 oz. 27.50
Featured Wines
Chardonnay, Waugh Cellars, Russen River Valley 35.00
Petite Sirah, Bogle Vineyards, California 09 65.00

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.