Dinner, June 23^rd, 2014

Buffalo Chicken Cup 4.75 Bowl 5.75

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

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

Steamed Mussels Provencal

grilled sourdough 8.50

 

 

 

Virginia Oysters on the Half Shell

cocktail sauce 14.50

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

 

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

Burrata Caprese

pesto, spring greens 7.50

Curried Chopped Lamb Medallion

cucumber-dill salad 8.00

 

Main Courses

Broiled Great Lakes Walleye

persillade crust, mustard mashed potatoes,

green beans with toasted almonds 22.50

Pan Roasted Copper River Salmon

vermouth sauce, herbed new potatoes, asparagus with capers and artichokes 24.50

Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, carrot and ginger coulis 14.25

Salt Cured Poached Atlantic Salmon

pesto, potato pancakes, Mediterranean squash 15.75

Fried Frog Legs

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25

Broiled Great Lakes Whitefish

remoulade, new potatoes, vegetable 21.50

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 16.75

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.75

Roast Duckling

with natural sauce, wild rice with lentils and bacon, beet salad 19.75

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 22.50

Filet Mignon

Cognac sauce, grilled Portobello, redskin mashed potatoes and crispy onions* 6 oz. 23.75  9 oz. 29.75

Chocolaté Ganache (please allow 25 minutes for préparation) 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.