Dinner, January 12th, 2012

Soups

Chicken Cordon Bleu 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

Just For Today

Tapas

Steamed Prince Edward Island Mussels

provencal sauce 8.50

Curried Chopped Beef Tenderloin Kabob

8.50

Main Courses

Grilled Swordfish

sun-dried tomato pesto, prosciutto and

four cheese polenta, sautéed spinach 21.50

Sea Scallops Saute

sweet corn, leek and bacon ragout, shrimp sauce 24.25

Main Courses

Roast Acorn Squash

stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 13.75

½ Salt Cured Poached Atlantic Salmon

sweet onion and sherry-vinegar sauce, potato pancakes, Mediterranean squash 15.50

½ Grilled Lake Trout

remoulade, new potatoes, green beans 17.50

½ Grilled Great Lakes Whitefish

mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75

½ Lake Perch Saute

wilted spinach, brown butter vinaigrette, shitake mushroom, basmati rice, hazelnuts, 21.25

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 Sea Scallops Saute

gnocchi carbonara, shrimp sauce* 24.25

½ Grilled Yellowfin Tuna

grilled sweet onion and pineapple, rice cake, hoisin sauce 26.25

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.00

½ Chicken Scaloppini Saute Oscar

Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 16.75

Maple Cured Grilled Pork Chop

local polish sausage and sauerkraut, natural sauce, scalloped potatoes 21.00

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.