Lunch, November 25th, 2013
Cream of Asparagus 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
Gulf Shrimp Saute
tomato, garlic and herbs, Romaine, Caesar dressing, crostini 12.50
Pasta
Penne Bolognaise
parmesan cream sauce, herbs 9.50
Fish
Grilled Jamaican Jerk Catfish
red pepper coulis, new potatoes, asparagus 11.75
Main
Chicken Scaloppini Saute
Marsala sauce, angel hair with garlic, olive oil and parmesan, mushrooms, asparagus 10.50
Lunch Box
Pan Roasted Mahi
mustard sauce, basmati, spinach salad, panna cotta 12.50
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
Baby Kale Salad
orange
and ginger vinaigrette, pickled beets, pecans, blue cheese, red onion and
tabbouleh 7.50
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.
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