Dinner, May 20th, 2014
Minestrone and Andouille Cup 3.75
Bowl 4.75
Gazpacho, sour cream and croutons 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
Steamed Mussels Provencal
grilled sourdough 8.50
Smoked Salmon
cucumber salad 8.50
Virginia Oysters on the
Half Shell
cocktail sauce 14.50
Jonah Crab and Shrimp Cake
remoulade, mustard sauce 8.00
Beef Tenderloin Tips Sauté
Cognac sauce, mashed potato 8.75
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
Pork Belly
sriracha honey glaze, pickled red onions 7.50
Prosciutto Wrapped Gulf
Shrimp
pineapple mango relish 9.50
Main Courses
Pan Seared Ocean Trout
roasted red pepper
coulis, fiddlehead ferns,
wild leeks, grape
tomatoes 22.50
Grilled Ribeye of Beef
porcini and cognac
sauce, mashed potatoes with wild leeks and sour cream , asparagus 29.50
Main Courses
Roast Acorn Squash
stuffed with wild rice, lentils, almonds,
dried cherries and spinach, carrot and ginger coulis 13.75
Salt Cured Poached Atlantic
Salmon
pesto, potato pancakes, Mediterranean squash 15.50
Broiled Blue Cod
remoulade, new potatoes, vegetable 18.50
Frog Legs Sauté
brown butter vinaigrette, spinach, tomato, garlic and herbs,
basmati 19.00
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, gulf shrimp, sea scallops, mussels, 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
Filet Mignon
Cognac sauce, grilled Portobello, redskin mashed potatoes and
crispy onions* 6 oz. 22.75 9 oz. 29.75
Chocolaté Ganache (please
allow 25 minutes for préparation) 8.00
Featured Wines
Chardonnay, Hayes Ranch, Livermore, California 2011 25.00
Cabernet Sauvignon, Murphy-Goode, California 2011 40.00
* Can be cooked to order. Consuming
raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your
risk of food borne illness.
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