Lunch, February 2^nd, 2014

Smoked Chicken and Sausage Gumbo Cup 3.75 Bowl 4.75

Butternut Squash, toasted almonds, sour cream Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 2.50 Bowl 4.75

Tasting of Three Soups 5.75

Just For Today


Yesterday’s Soup


Minestrone Cup 3.75 Bowl 4.75


Beef


Braised Short Rib of Beef


Burgundy sauce, mashed potatoes, roasted vegetables 16.50


Main


Braised Pork Shank


paprika sauce, peppers, onions and spaetzle, green beans 11.75


Fish


Grilled Tilapia


horseradish sauce, sautéed potatoes, apple salad, asparagus 12.50


Lunch Box


Spice Rubbed Catfish


Cajun remoulade, cornbread, wilted spinach, house salad, chocolate brownie 12.00

Salads

House

mixed greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 2.25

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

Jonah Crab and Shrimp Cakes

remoulade, course grain mustard mashed potatoes, cucumber salad 9.50

Poached Atlantic Salmon

vermouth sauce, capers, artichokes, noodle kugel, vegetable 11.00

Grilled Great Lakes Whitefish

mustard sauce, apple and celery root salad, new potatoes, vegetable 12.50

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

basmati, kimchi, Asian vegetables, wasabi sauce 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 9.50

Filet Mignon

Cognac and black peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 21.75 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 9.50

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 * Petite Sirah, Bogle, California 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.