Lunch, January 23, 2012

Lunch, January 23rd, 2012

Tuscan Bean 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

Sandwich:

Grilled Chicken “Sliders”

mustard sauce, brie, pretzel rolls, french fries 8.00

Pasta:

White Clam

cream, garlic, herbs and angel hair 12.00

Fish:

Pan Roasted Scottish Salmon

brown butter-balsamic vinaigrette, redskin mashed potatoes, asparagus, roasted plum tomato 13.50

Main:

Italian Sausage Stuffed Pepper

tomato ragout, basmati, sautéed spinach and pepperjack 9.50

Lunch Box:

Char Grilled Lamb Chops

red wine sauce, blue cheese and potato galette, field green salad, chocolate chip bread pudding 16.50

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

Baked Meatloaf

sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 8.25

Maple Cured Pork Chop

local made polish sausage and sauerkraut, natural sauce, scalloped potatoes 16.50

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.