Dinner, April 28, 2014

Dinner, April 28^th, 2014

Potato and Leek 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

Beef Tenderloin Tips Sauté

Cognac sauce, mashed potato 8.75

Smoked Salmon

cucumber salad 8.50

Oysters on the Half Shell

cocktail sauce, half dozen 14.50

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

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

ginger sauce, field greens, crostini 9.00

Arancini

stuffed with roast garlic and pesto 8.75

Main Courses

Grilled Great Lakes Whitefish

coarse grain mustard sauce, apple and celery salad, lorette potatoes 21.50

Pan Seared Swordfish

roast garlic coulis, roma tomato, caper berry and feta salad, pickled beets 24.00

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

Frog Legs Sauté

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

Broiled Blue Cod

remoulade sauce, new potatoes, vegetable 18.50

Lake Perch Sauté

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

Baked Atlantic Salmon Stuffed with Jumbo Lump Crab

crab sauce, fingerling potato sauté, vegetable 23.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.75

Seafood a la Nage

lobster, mussels, gulf shrimp, sea 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 21.75

Grilled Veal Rack

natural sauce, mustard mashed potatoes, roasted vegetables 25.50

Filet Mignon

Cognac sauce, grilled Portobello, mashed Yukon gold potatoes and crispy onions* 6 oz. 22.75  9 oz. 29.75

Featured Wines

Chardonnay, Hayes Ranch, Livermore, California 2011 25.00

Cabernet Sauvignon, Hayes Ranch, Livermore Ranch 2011 25.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.