Dinner, January 17, 2014

Dinner, January 17^th, 2014

Manhattan Clam Chowder 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

House Smoked Salmon

cucumber salad 8.50

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

Oysters on the Half Shell

cocktail sauce, half dozen 14.50

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

assorted greens, walnuts, grapefruit segments, red onions and dried

cranberries with a honey mustard vinaigrette 4.00

Mediterranean

hummus, lawash chips, roasted garlic and cracked wheat salad,

nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25

Baby Kale

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

Rocky’s Caesar 6.00

add Atlantic Salmon to any salad 5.00

Just for Today

Tapas

Duck Spring Rolls

carrot slaw, sriracha mayo 7.50

Prosciutto Wrapped Gulf Shrimp

ginger sauce, apple salad 8.00

 

 

Main Courses

Pan Roasted Mahi

corn, cumin and chili sauce, spinach fettuccine,

 cherry tomato salsa 20.75

Grilled Atlantic Cobia

asparagus pesto, black truffle gnocchi,

tomato jam 23.50

 

 

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

Broiled 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

Jumbo Lump Crab Stuffed Atlantic Salmon

crab sauce, lorette potato, vegetable 23.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.75

Seafood al la Nage

lobster, mussels, gulf shrimp, scallops, 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, portobello, 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

Chardonnay, Zaca Masa, Santa Ynez Valley 2008 37.00 * 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.