Dinner, February 5, 2014

Dinner, February 5^th, 2014

Navy Bean and House Smoked Chicken 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

coarse grain mustard, cranberry relish, crostini 7.50

Mom’s Fried Chicken

andouille sausage gravy 7.00

 

 

Main Courses

Broiled Georges Bank Cod

everything bagle crust, lox, cucumber salad,

 new potatoes 19.75

Pan Seared Yellowfin Tuna

wasabi sauce, kimchi, basmati 22.00

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

Grilled Spice Rubbed Catfish

remoulade sauce, new potatoes, vegetable 18.50

Frog Legs Sauté

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

Lake Perch Sauté

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

Grilled Great Lakes Whitefish

mustard sauce, apple and celery root salad, herbed new potatoes 22.75

Jumbo Lump Crab Stuffed Atlantic Salmon

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, braised red cabbage 18.25

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 24.50

Filet Mignon

with grilled Portobello, mashed redskin potatoes and caramelized onions 6 oz. 21.75 9 oz. 28.50

Chocolate Ganache (please allow 25 minutes for preperation) 8.00

Feature Wines

Chardonnay, Catena, Mendoza Argentina 2010 35.00 * Petite Sirah, Bogle, California 2011 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.