Lunch, May 9^th, 2014

Shrimp Bisque with Fried Polenta Cup 4.75 Bowl 5.75

Gazpacho Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Just For Today

Yesterday’s Soup

Carrot and Ginger

Cup 3.75 Bowl 4.75

Fish

Tempura Walleye

cashew mole sauce, basmati, pineapple salsa 13.50

Fish Two

Catfish Saute

shrimp sauce, mashed redskin potatoes, artichokes, capers, sun-dried tomatoes and wilted spinach 12.50

Fish Three

Broiled Georges Bank Cod

horseradish sauce, new potatoes, cucumber salad 12.75

Pasta

Grilled Chicken Breast and Potato Gnocchi

shrimp sauce, house made sausage, bacon, sugar snap peas and parmesan cream 10.50

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.