Dinner, January 4th,
2014
Black Bean
and Ham 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
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
with grilled Atlantic salmon 11.25
Baby Kale
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
Venison and Smoked Ham Pate
ginger sauce, cranberry-orange relish 8.50
Wasabi Encrusted Yellowfin
Tuna
kimchi, wasabi sauce 9.00
Gulf Shrimp Cocktail
cucumber salad, cocktail sauce 9.50
Main Courses
Broiled Sea Trout
stuffed with Jonah crab, lobster sauce,
lorette potato,
vegetable 24.50
Grilled Ribeye of Beef 16 oz
garlic rosemary butter,
mustard mashed potato, vegetable 26.50
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
Frog Legs Sauté
brown butter vinaigrette, spinach, tomato, garlic and herbs,
basmati 19.00
Grilled Atlantic Salmon
remoulade, new potatoes, vegetable 20.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati,
hazelnuts 21.75
Grilled Great Lakes
Whitefish
stone ground mustard sauce, apple, celery root salad, new
potatoes, greens beans 22.75
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
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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