Happy Easter, April 20, 2014

Easter Sunday, April 20^th,2014

Soups

New England Clam Chowder Cup 5.00 Bowl 6.00

Butternut Squash Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

First Courses

Fried Calamari

Key lime sauce 8.50

Jonah Crab and Shrimp Cake

remoulade, white wine sauce 8.00

Steamed Bar Harbor Mussels

provencal sauce, grilled French bread 8.50 

Delaware Oysters

cocktail sauce 14.50

Charcuterie Plate

country pate, house smoked salmon,

rabbit terrine, pickles and condiments

15.00 (serves two)

Salads

House Salad

assorted greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 4.00

Kale Salad

orange and ginger vinaigrette, pickled golden beets, pecans,

blue cheese, red onions and tabbouleh 7.50

Mediterranean Salad

hummus, lawash chips, roasted garlic and cracked wheat salad,

nicoise olives, feta, cherry tomatoes, wedge of romaine, creamy cucumber dressing 6.25

Rocky’s Caesar 6.00

Just For Easter

Baked Lemon Sole

stuffed with shrimp and spinach mousseline,

shrimp sauce, new potatoes, vegetable 22.50

Baked Easter Ham

sweet mustard glaze, Lorette

potatoes, vegetable 16.75

Slow Roasted Short Rib of Beef

Burgundy sauce, Yukon Gold mashed potatoes

asparagus 26.50

Combination of Roast Rack of Lamb Persillade and Veal Chop

rosemary and garlic sauce,

 potato pancakes, roasted plum tomatoes 34.50

Main Courses

Roast Acorn Squash

stuffed with wild rice, almonds, dried cherries and spinach, butternut squash coulis 14.75

   Grilled Ruby Red Trout

remoulade, new potatoes, green beans 19.75

Poached Citrus Cured Salmon

grapefruit and Pernod Sauce, caper berries, fingerling potatoes 21.50

 Lake Perch Sauté

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

Walleye Saute, Cashew crust

curried shrimp sauce, apple, mint and snap pea salad 22.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.25

Grilled Block Island Swordfish

mustard sauce, celery root salad, herbed new potatoes 24.75

Seafood Bouillabaisse

 Maine lobster, mussels, and gulf shrimp 27.75

Chicken Cordon Bleu

supreme sauce, gruyere, smoked ham, sautéed potatoes, fried egg, asparagus 16.75

Roast Duckling

natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onion, glazed pears 18.25

Medallions of Pork Tenderloin Saute

natural sauce, wild mushrooms, spaetzle, braised red cabbage 21.75

Filet Mignon

Cognac and black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crispy onions* 9 oz. 29.75

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