Thursday, January 2, 2014

Lunch, January 2nd, 2013
Chef Rocky’s Black Bean 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


Salad


Grilled Gulf Shrimp and Baby Kale


orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 11.50


Fish


Pan Seared Atlantic Salmon


wasabi pea crust, wasabi sauce, kimchi mashed potatoes 13.25


Main


Braised Beef Cheek


red wine and wild mushroom sauce, potato and cheddar custard, asparagus 12.50


Pasta


Farfalle with Andouille Sausage


bacon, sweet corn, pickled jalapenos, parmesan 10.00


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
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 Great Lakes Whitefish
stone ground mustard sauce, apple and celery root salad, new potatoes, green beans * 13.25
Chicken Scalopp0ini 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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