Lunch, January 8th, 2014
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
Yesterdays Soup
Asparagus Cup 3.75 Bowl 4.75
Fish
Grilled Sea Trout
wilted spinach with brown butter vinaigrette, basmati, grilled vegetable tapenade,12.75
Main
Beef Tenderloin Tips Saute
Marsala sauce, mushrooms, mashed potatoes, roasted carrots 14.00
Pasta
Mussels and Gulf Shrimp Saute
white wine-cream sauce, asparagus, artichokes, tomato and pea pods, bow tie pasta 12.00
Lunch Box
Roast Beef Roulades
mushroom strudel, Caesar salad, new potatoes, banana cheesecake 11.50
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
Grilled Great Lakes Whitefish
mustard sauce, apple and celery root
salad, new potatoes, vegetable 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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