Lunch, December 30th, 2013
Asparagus with Hazelnuts
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
Yesterday’s Soup
Curried Shrimp
Cup 4.75 Bowl 5.75
Something Different
Frog Legs Sauté
chil lime cream, chili pod mashed
potatoes, corn and pepper salsa 10.50
Fish
Broiled Georges
Bank Cod and Gulf Shrimp
red pepper coulis, cheddar polenta,
winter greens 12.00
Main
Pork Medallions Sauté
wild mushroom jus, scalloped
potatoes, cranberry orange relish 11.75
Pasta
Farfalle with
Andouille Sausage
artichokes, sundried tomato, calamata
olives, hot pepper rings, alfredo pesto 10.00
Salads
House Salad
mixed 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
Martha’s Vineyard
pecans, dried tart
cherries, blue cheese, red onion and spinach, raspberry-maple vinaigrette 4.75
with grilled salmon
9.75
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
stone ground mustard sauce, apple and
celery root salad, new potatoes, green beans * 13.25
Chicken Scaloppini
Sauté Oscar
Jonah crab and shrimp cake, béarnaise
sauce,
sautéed potatoes, vegetable, 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
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
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
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
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