Tuesday, January 14, 2014

Lunch, January 14th, 2014
Southwest Smoked Chicken 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


Hungarian Goulash Cup 3.75 Bowl 4.75


Sandwich


Char Grilled Beef Tenderloin Burger


mushrooms, swiss, brioche, onion rings 9.50


Pasta


Mussels Provencal


angel hair 10.50


Something Different


Pulled Barbequed Pork Quesadilla


smoked gouda, cole slaw, bread and butter pickles 10.50


Lunch Box


Blackened Catfish


chili-lime aioli, pineapple salsa, mashed potatoes, Caesar salad, banana cheesecake 11.75





Salads
House
mixed 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, chevre, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Martha’s Vineyard
pecans, dried tart cherries, blue cheese, red onion and spinach, raspberry-maple vinaigrette 4.75
with grilled salmon 9.75
Rocky’s Caesar 6.00 with chicken 9.25
Baby Kale
orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50
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
Atlantic Salmon Saute
wasabi-pea crust, broccoli puree, carrot slaw 13.50
Chicken Scaloppini Sauté Oscar
Jonah crab and shrimp cake, béarnaise sauce,
sautéed potatoes, vegetable, 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
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
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 * 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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