Dinner, January 7th, 2012 Soups Mussels Diablo, celery and blue cheese Cup 4.75 Bowl 5.75 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 Gulf Shrimp Cocktail 10.00 King Crab Legs crab sauce, spaetzle with bacon and peas 20.00 Main Courses Blue Cod Saute Tosca tomato coulis, fine noodles, green beans 18.50 Broiled Walleye Persillade red pepper romesco sauce, Israeli couscous with olives, capers, basil and mint 21.50 Combination: 6oz.Filet Mignon and King Crab Legs Cognac and crab sauces, mashed potatoes, asparagus with béarnaise 39.75 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 Great Lakes Whitefish mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75 Baked Rainbow Trout stuffed with mushrooms and sherry, herbs shrimp sauce, new potatoes, asparagus 19.75 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 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.