Lunch, November 20^th, 2013

Duck and Lentil 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

Tasting of Three Soups 5.75

Just For Today


Salad


Field Greens and Poached Beets


onions, dried cherries and toasted almonds, red wine vinaigrette 6.75


Pasta


Three Cheese Tortellini


garlic olive oil, tomatoes, shitakes, broccolini, parmesan and herbs 9.50


Fish


Broiled Blue Cod


red pepper coulis, basmati, grilled frisee 12.75


Main


Veal Cordon Bleu


ham and swiss, picata sauce with artichokes and capers, sautéed potatoes, asparagus 12.75


Lunch Box


Grilled Sea Trout


vermouth sauce, new potatoes, spinach salad, chocolate decadence 11.75
 

Salads

House Salad

mixed greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 4.00

Martha’s Vineyard

pecans, dried tart cherries, blue cheese, red onion and spinach, raspberry-maple vinaigrette 4.75

with grilled salmon 9.75

Mediterranean Salad

hummus, lawash chips, roasted garlic and cracked wheat, feta, Nicoise olives, tomatoes, wedge of romaine,

creamy cucumber dressing 6.25 with grilled breast of chicken 9.25

Rocky’s Caesar 6.00 with chicken 9.25

Wedge of Iceberg

bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp kabobs 9.25

Main Courses

Poached Atlantic Salmon

vermouth sauce, capers, artichokes, noodle kugel, vegetable 11.00

Lake Perch Sauté

wilted spinach, brown butter vinaigrette, basmati, hazelnuts 12.50

Shrimp Provencal

cream, tomato, garlic and herbs, pappardelle 12.50

Grilled Atlantic Salmon

red pepper coulis, mixed grain salad, frisee with preserved lemon * 13.25

Grilled Great Lakes Whitefish

mustard sauce, apple and celery root salad, new potatoes, vegetable 13.50

Chicken Scaloppini Sauté Oscar

Jonah crab and shrimp cake, béarnaise sauce,

vegetable, sautéed potatoes 13.50

Baked Meatloaf

sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 9.00

Beef Tenderloin Tips Sauté

in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables * 14.00

Filet Mignon

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

Sandwiches and Other Things

Tuna Salad

with tomato, lettuce and cheddar in lawash, cucumber salad 6.50

Shrimp and Crab Cakes

English muffin, remoulade, cole slaw 9.50

Mom’s Fried Chicken “BLT” Wrap

remoulade, baked beans, french fries 8.00

Ham and Brie Panini

asparagus and pickled red onion, stone ground mustard sauce, french fries, bread and butter pickles 8.25

Grilled Meatloaf Sandwich

Texas toast, sausage gravy, mashed potato, fried egg 8.25

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.