Dinner, February 7th,
2014
Bili Bi Cup 4.75 Bowl 5.75
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
Gulf Shrimp Cocktail
cucumber salad, field greens 8.00
Beer Battered Cod
remoulade 7.75
Main Courses
Grilled Scottish Salmon
horseradish cream, new potatoes,
lox and cucumber 23.75
Pan Seared Sea Scallops
roasted grapes, kielbasa and fingerling potatoes 24.75
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
Gilled Spice Rubbed Catfish
remoulade sauce, new potatoes, vegetable 18.00
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
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 24.50
Filet Mignon
Cognac sauce, grilled Portobello, mashed redskin potatoes and
crispy 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.
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