Lunch, January 13th, 2012

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.

Shrimp And Cauliflower Chowder 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

Just For Today

Salad:

Smoked Salmon Cakes

cucumber-dill salad, spinach 9.00

Pasta:

Steamed Mussels Provencal

artichokes, capers, tomatoes, garlic and herbs, fettuccine 9.50

Fish:

Pan Roasted Salmon

sun-dried tomato pesto, spinach and red onion saute, mascarpone cheese, prosciutto polenta 14.50

Main:

Curried Chopped Beef Kabob

curry lentils and vegetables, basmati 9.00

Lunch Box:

Herb Roasted Lake Trout

remoulade, herbed new potatoes, house salad, bread pudding 10.50

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

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.