Sunday, January
5th, 2013
Soups and Salads
Black Bean and Ham
Cup 3.75 Bowl 4.75
Butternut Squash
sour cream, almonds Cup 3.75
Bowl 4.75
Chef Milos' Mushroom
Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
House Salad
assorted greens, walnuts,
grapefruit segments,
red onions, dried
cranberries with a
honey mustard vinaigrette
4.00
Rocky’s Caesar 6.00
Baby Kale
Salad
orange and ginger
vinaigrette, pickled beets, pecans, blue cheese, red onion and tabbouleh 7.50
add scallop 10.00
Starters
Crispy
Calamari
chili-lime sauce 8.50
House Smoked
Salmon
cucumber salad 8.50
Beef
Tenderloin Tips Sauté
cognac sauce 8.75
Jonah Crab
and Shrimp Cake
remoulade, mustard sauce
8.00
Just
For Today
Tapas:
Duck Confit
wild
rice with bacon and almonds 8.00
Main Courses:
Grilled Ocean Trout
red
pepper coulis, basmati, asparagus 23.50
Main
Courses:
Roast Acorn Squash
stuffed
with wild rice, almonds, dried cherries and spinach, butternut coulis 13.75
Grilled Atlantic Salmon
remoulade,
new potatoes 18.50
Crab Cakes Sauté
remoulade,
new potatoes, green beans 18.50
Grilled Great
Lakes Whitefish
mustard sauce, apple and
celery root salad, herbed new potatoes 18.75
Frog Legs
Sauté
brown butter vinaigrette,
spinach, tomato, garlic and herbs, basmati 19.00
Lake Perch Sauté
wilted spinach, basmati
rice, shitake mushroom, hazelnuts, brown butter vinaigrette 21.75
Sea Scallops
Sauté
gnocchi carbonara, shrimp
sauce 24.25
Seafood al la
Nage
lobster, gulf shrimp, sea scallops, mussels,
tomato, garlic and herbs, pappardelle 27.50
Chicken
Cordon Bleu
supreme sauce, gruyere,
smoked ham, fried egg, asparagus 16.75
Medallions of
Pork Tenderloin Sauté
natural sauce, spaetzle,
chanterelles, braised red cabbage, crispy sweet potatoes 24.50
Filet Mignon
cognac sauce, portabella
mushroom, mashed redskin potatoes, crisp onions 6 oz. 21.75* 9 oz. 27.50*
Featured 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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