Monday, June 30, 2014

Dinner, June 30th, 2014
Cauliflower Polonaise Cup 3.75 Bowl 4.75
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
Pulled Pork Spring Rolls
 barbeque sauce, apple salad 8.00
Pork Belly
honey sriracha glaze 8.50


Main Courses
Broiled Georges Bank Cod
 remoulade, cucumber-artichoke salad,
new potatoes 19.75
Grilled Cape Bluefish
coarse grain mustard sauce, new potatoes,
apple and celery root salad 21.50



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
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
Grilled Yellowfin Tuna
remoulade, new potatoes, 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.


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