Dinner, December 13th, 2013
Shrimp Bisque
Cup 4.75
Bowl 5.75
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
Roasted Butternut Squash
Ravioli
sage and rosemary butter, toasted almonds 7.00
Skatewing Sauté
brown butter vinaigrette, basmati 8.00
Main Courses
Grilled Pacific Mahi
zucchini puree, julienne vegetables, crispy lawash 20.75
Pan Roasted Monkfish
vermouth and caper sauce, new potatoes with hot smoked salmon,
asparagus 22.50
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
Blue Cod
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,
fettuccine 27.75
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, stewed apples,
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, J. Lohr,
Wildflower 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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