Lunch, January 14h, 2012

Chicken Cordon Blue 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

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Just For Today

Salad:

Grilled Atlantic Salmon

cucumber-dill salad, spinach, creamy cucumber dressing 9.75

Pasta:

Vermicelli Risotto

ham and spinach 8.50

Fish:

Gulf Shrimp Saute

sun-dried tomatoes, spinach and red onion, black pepper polenta 12.50

Main:

“Steak and Eggs”

beef tenderloin tips saute and fried egg, black peppercorn sauce, sautéed Yukon gold potato hash 13.50

Lunch Box:

Grilled Breast of Chicken

sherry mushrooms and pearl onion confit, mashed Yukon gold potatoes,

house salad, pumpkin cheesecake 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 Iceberg

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.