Wednesday, November 27, 2013


Dinner, November 27th, 2013


Beef and Navy Bean 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
First Courses


 
Crispy Calamari
chili-lime sauce 7.50
Maryland Oysters
cocktail sauce 14.50
House Smoked Salmon
cucumber salad 8.50
 
 
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
Crispy Fried Artichoke Hearts
roasted garlic and lemon aioli 6.25
Pan Seared Turkey Livers
ginger sauce, winter greens, caramelized onions 7.50
 
Main Courses
Grilled Mahi
vermouth sauce, herbed new potatoes,
cucumber salad, asparagus 22.50
Braised Beef Cheek
burgundy-mushroom sauce,
scalloped potatoes, crispy onions 25.00


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, potato pancakes, Mediterranean squash 15.50

Frog Legs Sauté

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

Broiled Haddock

remoulade, new potatoes, vegetable 19.75

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) 8.00

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.

 

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