Tuesday, January 28, 2014

Steve & Rocky’s Sweet 16 Anniversary * January 28th, 2014
Roasted Red Pepper and Shrimp Bisque Cup 4.75 Bowl 5.75
Butternut Squash, toasted almonds, sour cream Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 2.50 Bowl 4.75
Tasting of Three Soups 5.75

Just For Today


Yesterday’s Soup


Chicken Noodle Cup 3.75 Bowl 4.75


Pasta


White Clam and Angel Hair


shitakes, spinach and tomatoes 11.50


Fish


Broiled Georges Bank Cod


lemon pepper sauce, artichokes and capers, mashed potatoes, wilted spinach 12.75


Something Different


Smoked Range Chicken Breast Saute


natural sauce, Brussels sprouts, roasted red peppers 10.75


Main


Pan Seared Mahi


shrimp and andouille Etouffée, basmati, green beans 12.00
 
Salads
House
mixed greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 2.25
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
Grilled Rainbow Trout
mustard sauce, apple and celery root salad, new potatoes, vegetable 12.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, hazelnuts 12.50
Shrimp Provencal
cream, tomato, garlic and herbs, pappardelle 12.50
Atlantic Salmon Sauté
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 9.50
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 Melt
tomato, lettuce and cheddar on multi grain bread, onion rings 6.75
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
Chardonnay, Zaca Masa, Santa Ynez Valley 2008 37.00 * Petite Sirah, Bogle, California 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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