Dinner, November 13^th, 2013

Goulash Cup 3.75 Bowl 4.75

Butternut Squash, toasted almonds, sour cream Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Tri Tasting of Soups  5.75

First Courses

 

Crispy Calamari

chili-lime sauce 7.50

House Smoked Salmon

pickled cucumber 8.50

Maryland Oysters

cocktail sauce 14.50

 

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

Steamed Mussels Provencal

tomatoes, garlic and olive oil,

grilled french bread 8.50

Salads

House Salad

assorted greens, walnuts, grapefruit segments, red onions and dried

cranberries with a honey mustard vinaigrette 4.00

Mediterranean Salad

hummus, lawash chips, roasted garlic and cracked wheat salad,

nicoise olives, chevre, tomatoes, wedge of romaine, creamy cucumber dressing 6.25

with grilled Atlantic salmon 11.25

Baby Kale Salad

orange and ginger vinaigrette, pickled beets, pecans, blue cheese, red onion and tabbouleh 7.50

Rocky’s Caesar 6.00

Just for Today

 

Tapas

Beef Short Rib Banh Mi Sliders

pickled carrot, cilantro, country pate 7.50

Foie Gras Terrine

ginger sauce, grapes 14.50

 

 

Main Courses

Baked Rainbow Trout

stuffed with Jonah crab and andouille,

red pepper coulis 22.50

Pan Roasted Sea Trout

roasted garlic and vermouth sauce,

herbed new potatoes,

smoked gouda cauliflower gratin 22.75

Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, butternut squash coulis 13.75

Salt Cured Poached Atlantic Salmon

pesto sauce, potato pancakes, Mediterranean squash 15.50

Broiled Haddock

remoulade, new potatoes, vegetable 18.50

Frog Legs Sauté

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.00

Grilled Great Lakes Whitefish

mustard sauce, apple and celery root salad, herbed new potatoes 21.75

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75

Grilled Atlantic Salmon

red pepper coulis, mixed grain salad, frisee with preserved lemon 22.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.75

Seafood al la Nage

lobster, gulf shrimp, scallops, mussels, tomato, garlic and herbs, pappardelle 27.50

Chicken Cordon Blue

Supreme sauce, gruyere, smoked ham, fried egg, asparagus 16.50

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.50

Roast Duckling

natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onions, glazed pears 18.25

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 24.50

Filet Mignon

Cognac and black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crispy onion* 6 oz. 21.75 9 oz. 28.50

Chocolate Ganache (please allow 25 minutes for preperation) 6.50

Feature Wines

White Wine Blend, Claude Val, France, 2011 25.00 * Red Wine Blend, Claude Val, France, 2011 25.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry,

seafood, shellfish or eggs may increase your risk of food borne illness.