Wednesday, February 12, 2014


Dinner, February 12th, 2014


Navy Bean and Smoked Ham 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
Tri Tasting 5.75
First Courses


Crispy Calamari
chili-lime sauce 8.50
House Smoked Salmon
cucumber salad 8.50
Beef Tenderloin Tips Sauté
cognac sauce, mashed potato 8.75
 
Oysters on the Half Shell
cocktail sauce, half dozen 14.50
Jonah Crab and Shrimp Cake
remoulade, mustard sauce 8.00
Steamed Mussels Provencal
grilled focaccia 8.50


Salads
House
assorted 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, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Baby Kale
orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50
Rocky’s Caesar 6.00
add Atlantic Salmon to any salad 5.00
Just for Today


 
Tapas
Country Pate
ginger sauce 7.50
Foie Gras Torchon
prunes in port, spring greens 14.50
 
 
Main Courses
Pan Roasted Monkfish
roasted grape tomato vinaigrette, kielbasa,
sauerkraut and fingerling potato saute 22.50
Baked Lemon Sole
stuffed with lobster, spinach and artichokes,
whole grain mustard sauce,
herbed new potatoes, asparagus 23.75


Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, butternut squash coulis 13.75

Salt Cured Poached Atlantic Salmon

pesto, potato pancakes, Mediterranean squash 15.50

Frog Legs Sauté

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.00

Broiled Georges Bank Cod

remoulade sauce, new potatoes, vegetable 21.75

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75

Baked Atlantic Salmon Stuffed with Jumbo Lump Crab

crab sauce, lorette potato, vegetable 23.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.75

Seafood a la Nage

lobster, mussels, gulf shrimp, scallops, tomato, garlic and herbs, pappardelle 27.75

Chicken Cordon Blue

supreme sauce, gruyere, smoked ham, sautéed potatoes, fried egg, asparagus 16.50

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.50

Roast Duckling

with natural sauce, wild rice with lentils and bacon, beet salad 18.25

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 21.75

Filet Mignon

Cognac sauce, grilled Portobello, mashed Yukon gold potatoes and crispy onions 6 oz. 22.75  9 oz. 29.75

Chocolate Ganache (please allow 25 minutes for preperation) 8.00

Feature Wines

Chardonnay, Catena, Mendoza Argentina 2010 35.00 * Pinot Noir, J. Lohr, Arroyo Seco, Monterey 2011 45.00

* 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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