Dinner, January 10th , 2012 Soups Roasted Eggplant and Garlic 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 Fried Calamari spicy tomato ragout 7.50 Jonah Crab and Shrimp Cake remoulade, white wine sauce 8.00 Long Island Blue Point Oysters cocktail sauce 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 sweet potato, bacon, caramelized onions and pecans, maple raspberry vinaigrette 5.25 with grilled Atlantic salmon 10.75 Rocky’s Caesar 6.00 0 Just For Today Tapas Steamed Prince Edward Island Mussels provencal sauce 8.50 Yellow Fin Tuna Tartare sundried tomato, olive tapenade 9.00 Main Courses Blackened Catfish and Grilled Shrimp Brochette Cajun sauce, chili, garlic grits, sweet corn, pepper remoulade 20.50 Roasted Leg of Venison and Stew natural sauce, gnocchi, Piedmontese, roasted vegetables 21.50 Main Courses Roast Acorn Squash stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 13.75 Salt Cured Poached Atlantic Salmon sweet onion and sherry-vinegar sauce, potato pancakes, Mediterranean squash 15.50 Grilled Lake Trout remoulade, new potatoes, green beans 17.00 Grilled Great Lakes Whitefish mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75 Lake Perch Saute wilted spinach, brown butter vinaigrette, shitake mushroom, basmati rice, hazelnuts, 21.25 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 Sea Scallops Saute gnocchi carbonara, shrimp sauce* 24.25 Grilled Yellowfin Tuna grilled sweet onion and pineapple, rice cake, hoisin sauce 26.25 Holland Dover Sole Saute brown butter, capers and toasted almonds, herbed new potatoes, green beans 39.00 Lightly Smoked Roast Range Chicken herb sauce, fine noodles with brie and roasted vegetables 16.00 Chicken Scaloppini Saute Oscar Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 16.75 Pan Roasted Pork Tenderloin local made polish sausage and sauerkraut, scalloped potatoes and green beans 19.25 Roast Duckling natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onions, glazed pears 18.25 Filet Mignon Cognac-black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crispy onions* 6 oz 20.50.– 9 oz. 27.50 Featured Wines Chardonnay, Landmark, Overlook, Sonoma 09 40.00 Petite Sirah, Bogle Vineyards, California 09 33.00. 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.