Wednesday, May 21, 2014


Dinner, May 21st, 2014
Bavarian Lentil 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 focaccia 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
Gulf Shrimp and Greek Salad
pepperoncini. beets, Greek vinaigrette 9.50
Beef Quesadilla
black bean and corn salad, sour cream 8.00
 
Main Courses
Pan Roasted Mahi
tropical sesame sauce, mango jalapeno salsa,
basmati, fried avocado 22.50
Grilled Ribeye of Beef
Velez sauce with porcini mushrooms, wild leek and
sour cream mashed potatoes, vegetable 28.50


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

Grilled Ocean Trout

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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