Dinner, July
10th, 2014
French Onion 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
House Smoked Salmon
cucumber salad 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
Heirloom Tomato Salad
red wine vinaigrette, farmers cheese, crispy prosciutto, basil
8.50
Rocky’s Caesar 6.00
add Atlantic salmon to any salad 5.00
Just for Today
Tapas
Steamed Mussels Provencal
house made grilled sourdough 8.75
Smoked Pork and Three
Cheese Tortellini
parmesan cream, chives 8.50
Main Courses
Grilled Atlantic Swordfish
vermouth sauce, shiitake and asparagus salad,
wild rice with lentils 25.50
Pan Roasted Sirloin of Beef
burgundy sauce, beer
battered onion rings,
mashed redskin
potatoes,
coarse grain mustard
and rosemary butter 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
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes,
basmati, hazelnuts 21.75
Broiled Blue Cod
remoulade, new potatoes, vegetable 19.75
Broiled Salmon with
Heirloom Tomato Crust
tarragon vinaigrette, fingerling potato sauté, vegetable 22.75
Sea Scallops Sauté
gnocchi carbonara, shrimp sauce* 24.75
Alaskan King Crab Bowl
sriracha aioli, bacon, jalapeno, sunny egg, corn, pickled red
onion 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
Chardonnay, Bowers Harbor, Michigan 2011/2012 35.00* Red Wine
Blend, Claude Val, France 2011 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.
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