Dinner, October 6, 2011

Dinner, October 6th, 2011
Soups
Chicken, Leek and Bacon Cup 3.75 Bowl 4.75
Chef Steve’s Garden Heirloom Tomato and Basil Soup Cup 3.75 Bowl 4.75
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

Heirloom Tomato Salad
sweet onion and blue cheese salad with crispy zucchini 6.25
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


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Just For Today

Tapas
Chanterelle Crostada
field greens 12.50
Poached Gulf Shrimp
wasabi sauce, house made kimchi 9.00

Main Courses
Skate Wing Saute
thyme and roasted garlic brown butter, artichokes, sundried tomatoes, caperberries and basil, crispy leeks 21.00
Tournedo of Beef and Half Maine Lobster
cognac, béarnaise and lobster sauce,
sautéed potatoes, asparagus 28.50


Main Courses
Roast Acorn Squash
stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 13.25
½ Salt Cured Poached Atlantic Salmon
sweet onion and sherry-vinegar sauce, potato pancakes, Mediterranean squash 15.50
½ Cracker Crusted Whitefish
Cajun remoulade, roasted peppers, corn, sweet onion, tomatoes and basil 18.75
½ Grilled Scottish Salmon
remoulade, herbed new potatoes 19.75
½ Lake Perch Saute
wilted spinach, basmati rice, shitake mushroom, hazelnuts, brown butter vinaigrette 20.75
½ Broiled Norwegian Salmon
artichoke and spinach gratin, white wine sauce, fingerling potato, leek and bacon saute 21.50
½ Gulf Shrimp Provencal
tomato, garlic and herbs, linguine 21.75
½ Grilled Yellowfin Tuna
hoisin sauce, rice cake, grilled pineapple and sweet onion* 22.50
½ 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
½ 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
Braised Lamb Shank
rosemary and roast garlic sauce, noodles with olive oil, pepper and Romano, grilled vegetables, tomato provencal 25.50
Filet Mignon
Cognac-black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crispy onions* 6 oz 20.50.– 9 oz. 27.50
Featured Wines
Chardonnay, Napa Cellars, Napa 09 35.00 * Cabernet Sauvignon, Forchini, Proprietor’s Reserve, Sonoma-Dry Creek 07 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.