Wednesday, December 4, 2013

Lunch, December 4th, 2013
Black and Navy Bean Chili 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


Yesterdays Soup


Asparagus Cup 3.75 Bowl 4.75


Sandwich


Grilled Spice Rubbed Beef Tenderloin Burger


remoulade, onion roll, blue cheese, french fries 9.75


Pasta


Turkey and Gnocchi


natural sauce, red peppers, onion, parmesan and herbs 10.50


Fish


Broiled Great Lakes Walleye


hazelnut crust, asparagus coulis, fingerling potatoes with caramelized onions, roasted tomato 12.75


Main


Pork Tenderloin Medallions


natural sauce, spaetzle with wild mushrooms and scallions, pearl onions and Brussels sprouts 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.

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