Lunch, May 19th, 2014
Chicken Noodle Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Just For Today
Sandwich
Barbequed Beef Tenderloin Burger
mushrooms and swiss on toasted ciabatta, french fries 10.50
Pasta
Red Clam Linguine
provencal sauce, spinach 12.50
Fish
Tempura Georges Bank Cod
remoulade, mashed redskin mashed potatoes, vegetable 13.50
Salad
Wedge of Iceberg and Spice Rubbed Chicken Breast
creamy cucumber dressing, roasted red peppers,
Kalamata olives, red onion and feta 9.25
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. 22.75
9 oz. 29.50
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, 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.
No comments:
Post a Comment