Dinner, December 21, 2013

Dinner, December 21^st, 2013

Beef Barley 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, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25

with grilled Atlantic salmon 11.25

Baby Kale Salad

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

Rocky’s Caesar 6.00

Just for Today

Tapas

Roasted Pork Loin

apple sauce, blue cheese 7.00

Bacon Wrapped Dates

butternut squash ravioli 8.00

 

Main Courses

Grilled Yellowfin Tuna

asparagus pesto, creamy polenta, green beans 24.00

Pan Roasted Venison Medallions

port sauce, scalloped potatoes,

winter vegetable sauté 21.00

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 Georges Bank Cod

remoulade, new potatoes, vegetable 18.50

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 27.75

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 * Syrah, J. Lohr, Paso Robles 2010 30.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.