Happy Valentine Weekend
* February 15th, 2014
Beef, Vegetable,
Barley 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
Pulled Pork Spring Roll
bourbon barbeque sauce, apple salad 4.75
Prosciutto Wrapped Gulf
Shrimp
ginger sauce 7.50
Main Courses
Grilled Atlantic Mahi
bacon broth, mushroom, brussel sprouts and tomato, herbed new
potatoes 21.75
Broiled Alaskan King Crab
Legs
drawn butter, mashed potatoes, asparagus 35.00
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 Blue Cod
remoulade sauce, new potatoes, vegetable 19.75
Grilled Great Lakes
Whitefish
mustard sauce, apple and celery root salad, herbed new
potatoes 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
Pan Seared Yellowfin Tuna
horseradish cream, grilled vegetable tapenade, basmati 24.50
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
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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