Dinner, June 3, 2014

Dinner, June 3^rd, 2014

Shrimp Bisque 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

Steamed Mussels Provencal

grilled focaccia 8.50

Smoked Salmon

cucumber salad 8.50

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

Pulled Pork Spring Rolls

bourbon barbeque sauce, apple salad 8.00

Seared Sea Scallops

butternut squash ravioli, goat cheese,

 toasted hazelnuts 10.75

Main Courses

Pan Roasted Blackened Catfish

spicy shrimp sauce, andouille sausage, corn and okra, basmati, red cabbage cole slaw 21.00

Broiled Great Lakes Walleye

vermouth, fava bean, shiitake mushroom and cherry tomato sauté, roasted garlic rice cake 22.50

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

Frog Legs Sauté

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

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.