Lunch, April 30^th, 2014

Heritage Turkey, White Bean and Vegetable 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

Just For Today

Yesterday’s Soup

Romesco with Chicken, Chorizo and Toasted Almonds

Cup 3.75 Bowl 4.75

Sandwich

Smoked Ham, Brie and Mushroom Quesadilla

Roma tomato salad 10.25

Pasta

House Smoked Chicken and Potato Gnocchi

sun-dried tomatoes, artichokes, fresh farmers cheese, capers and spinach, Alfredo sauce 10.50

Fish

Broiled Blue Cod

shrimp sauce, herbed fingerling potatoes, green beans 12.75

Something Different

Grilled Gulf Shrimp

goat cheese, arancini, provencal sauce, roasted 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. 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 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

Featured Wines

Chardonnay, Hayes Ranch, Livermore, CA 11’ 25.00 * Cabernet Sauvignon, Hayes Ranch, Livermore, CA 11’ 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.