Dinner, July 23, 2014

Dinner, July 23^rd, 2014

Navy Bean with Ham 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, buffalo mozzarella, crispy prosciutto, basil 8.50

Rocky’s Caesar 6.00

add Atlantic salmon to any salad 5.00

Just for Today

Tapas

Maine Lobster and Heirloom Tomatoes

farmers cheese, crispy prosciutto 13.75

Grilled Chicken Satay

thai peanut sauce, pineapple toasted cashews 8.75

Main Courses

Atlantic Skatewing Sauté

tomato and coriander coulis, baked noodle kugel,

 kohlrabi slaw 21.75

Grilled T-Bone Steak

rosemary cream sauce, Havarti and truffle

mashed potatoes, asparagus 26.50

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

red pepper coulis, warm lentil salad, Mediterranean squash 15.75

Fried Frog Legs

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

Grilled Cape Bluefish

remoulade, new potatoes, vegetable 19.75

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75

Baked Rainbow Trout Stuffed with Jonah Crab and Mushroom

shrimp sauce, new potatoes 22.75

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

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 illn