Lunch, January 12th, 2012 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 Just For Today Salad: Smoked Salmon Cakes cucumber-dill salad, spinach 9.00 Fish: Gulf Shrimp Saute prosciutto and four cheese polenta, sun-dried tomato, spinach and herbs 12.00 Fish Too: Blackened Catfish and Grilled Gulf Shrimp Brochette Cajun sauce, basmati, sweet corn and pepper remoulade 12.50 Main: Curried Chopped Beef Kabob curry lentils and vegetables, basmati 9.00 Lunch Box: Braised Short Rib of Beef Burgundy sauce, redskin mashed potatoes, roasted vegetable, chocolate truffles 12.00 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 sweet potato, bacon, caramelized onions and pecans, maple raspberry vinaigrette 5.25 with grilled Atlantic salmon 10.75 Rocky’s Caesar 6.00 with chicken 8.50 Wedge of Romaine 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 Lake Perch Saute wilted spinach, basmati rice, hazelnuts, brown butter vinaigrette 12.50 Grilled Great Lakes Whitefish mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 12.50 Grilled Atlantic Salmon shrimp sauce, basmati, julienne vegetables 12.50 Chicken Scaloppini Saute Tosca tomato coulis, fine noodles with olive oil, parmesan garlic and herbs, asparagus 9.50 Maple Cured Pork Chop local made polish sausage and sauerkraut, natural sauce, scalloped potatoes 16.50 Baked Meatloaf sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 8.25 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, crispy 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, black bean salad, 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.