Lunch, December 3^rd, 2013

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


Sandwich


Benedict Burger


Kaiser roll, hollandaise sauce, pancetta, poached egg, french fries 9.75


Pasta


Butternut Squash Ravioli


parmesan cream sauce, squash coulis, wild mushrooms, sliced almonds and herbs 11.50


Fish


Broiled Georges Bank Cod


persillade crust, mustard sauce, basmati, asparagus, roasted tomato 12.75


Main


Pork Tenderloin Medallions


natural sauce, spaetzle and bacon sauté, blue cheese, glazed carrots 12.50


Lunch Box


Pecan Crusted Walleye


red pepper coulis, basmati, Martha’s salad, pumpkin cheesecake 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

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.