Dinner, June 7th, 2014
Shrimp and Andouille 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
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
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
Roast Pork and Kimchi Salad
wasabi sauce, spring greens 7.50
Oregon Morels Sauté
grilled ciabatta 14.50
Main Courses
Monkfish Sauté
vermouth spring
mustard sauce, cucumber, artichoke and caper salad, herbed fingerlings 22.50
Roast Quails
natural sauce, spaetzle with fiddle head ferns,
natural sauce, gorgonzola and herbs, haricots vert 24.75
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
Grilled Lake Trout
remoulade, new potatoes, vegetable 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.
No comments:
Post a Comment