Lunch, February 11th, 2014
Chicken Tortilla 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
Tasting of Three Soups 5.75
Just For Today
Yesterdays Soup
Tomato, Basil and Parmesan Cup 3.75 Bowl 4.75
Salad
Sea Scallops Saute
romaine, cucumber dressing, roasted red peppers and garlic, hummus, Nicoise olives, lawash chips 14.75
Pasta
Smoked Chicken and Three Cheese Tortellini
basil and pesto cream, sun-dried tomatoes, spinach 10.50
Main
Grilled Ruby Red Trout
coarse grain mustard sauce, calamata olives, basmati, asparagus 12.75
Fish
Stuffed Flounder with Scallop Mousseline
vermouth sauce, capers and artichokes, new potatoes, green beans 14.00
Salads
House
mixed 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, 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
Lake Perch Sauté
wilted spinach, brown butter
vinaigrette, basmati, hazelnuts 12.50
Shrimp Provencal
cream, tomato, garlic and herbs,
pappardelle 12.50
Grilled Atlantic Salmon
coarse grain mustard sauce, new
potatoes, apple and celery root salad 13.75
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 14.00
Filet Mignon
Cognac and black
peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 22.75
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 12.75
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, 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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