Lunch, October 3, 2011

Lunch, October 2nd, 2011
Soup
Garlic Sausage and White Bean Cup 3.75 Bowl 4.75
Chef Steve’s Garden Tomato and Basil 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

Just For Today
Salad:
Grilled Beef Tenderloin Brochette and Golden Mushroom Salad
mixed greens, red onion, dried cherries, walnuts and red wine vinaigrette 12.50
Pasta:
Three Cheese Tortellini
Mediterranean vegetable, artichokes, tomato, garlic and herbs 8.50
Fish:
Grilled Great Lakes Whitefish
wild mushroom vinaigrette, herbed new potatoes, asparagus 12.50
Main:
Broiled Haddock
lobster sauce, redskin mashed potatoes, vegetable 12.50
Lunch Box
Blackened Gulf Shrimp
spicy shrimp sauce, basmati, tomato salad, cheesecake with blackberries 11.50
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 Whitefish
Cajun remoulade, roasted peppers, sweet corn, onion, tomatoes and basil 12.50
Grilled Atlantic Salmon
curry sauce, basmati, julienne vegetable saute 12.00
Lake Perch Saute
wilted spinach, basmati rice, hazelnuts, brown butter vinaigrette 12.50
Chicken Scaloppini Saute Tosca
tomato coulis, fine noodles with olive oil, parmesan garlic and herbs, asparagus 9.50
Baked Meatloaf
sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 8.25
Pan Roasted Pork Tenderloin
Polish sausage and sauerkraut, mashed potatoes, Michigan corn and green beans 10.25
Beef Tenderloin Tips Saute
in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables* 13.50
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
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, salsa Fresca, 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.