Wednesday, May 28, 2014

Lunch, May 28th, 2014
Black Bean Chili 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

Yesterdays Soup
 Asparagus and Brie Cup 3.75 Bowl 4.75

Pasta
 Steamed Snug Harbor Mussels with Capocollo
 artichokes, garlic, olive oil and white wine, papardelle 12.50

Fish
 Grilled Atlantic Swordfish
 pesto, basil mashed potatoes, grilled vegetable tapenade 14.50

Another Fish
 Fried Lake Ontario Smelt
 remoulade, cole slaw, french fries 9.75

Sandwich
 Grilled Beef Tenderloin Burger
 onion roll, pork belly, cheddar, fried egg, Paul’s chips 12.50

Something Else
 Soft Shell Crabs Saute
 brown butter vinaigrette, toasted almonds, basmati, frisee, caper berries 16.50
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. 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
Featured Wines
Vouvray, Marc, Bredif, France 2011 35.00
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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