Tuesday, February 18, 2014

Lunch, February 18th, 2014
Goulash 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


Potato, Cheddar and Ale Cup 3.75 Bowl 4.75


Salad


Grilled Salmon and Spinach


apples, blue cheese, pickled beets, dried cherries and toasted hazelnuts, maple vinaigrette 9.75


Sandwich


Pulled Barbequed Beef


cheddar, pickled onion, brioche, onion rings 9.50


Main


Pan Seared Mahi


basil pesto, new potatoes, zucchini, squash, Kalamata olives and tomato saute 12.75


Fish


Broiled Tilapia


remoulade, sautéed potatoes, wilted spinach and red peppers 12.50
 
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.
 
 

No comments:

Post a Comment