Wednesday, July 16, 2014

Dinner, July 16, 2014

Dinner, July 16th, 2014
Black Bean 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
Grilled Pork Belly and Gulf Shrimp
barbeque glaze, pickled red onion 8.75

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, burrata, crispy prosciutto, basil 8.50
Rocky’s Caesar 6.00
add Atlantic salmon to any salad 5.00
Just for Today

Tapas
Three Cheese Tortellini
parmesan cream, chives, pepperoncini 8.00
Crispy Fried Pork Belly
sweet chili sauce, avocado salsa 7.75

Main Courses
Pan Roasted Arctic Char
horseradish sauce, roasted shiitake mushrooms with spinach, chorizo and caramelized onions,
 gaufrette potatoes 22.75
Grilled 12oz Sirloin of Beef
cognac sauce, blue cheese and bacon crust, scalloped potatoes, asparagus 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, warm lentil salad, Mediterranean squash 15.75
Fried Frog Legs
brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25
Grilled Spice Rubbed Catfish
remoulade, new potatoes, vegetable 19.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75
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
Filet Mignon
Cognac sauce, grilled Portobello, redskin mashed potatoes and crispy onions* 6 oz. 23.75  9 oz. 29.75
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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