Monday, July 28, 2014


Dinner, July 28th, 2014
Gulf Shrimp and Andouille Shrimp Gumbo 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
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
 
 
 
Melpeque 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
Chanterelle Gratin
Grana parmesan, herbs 13.00
House Smoked Cape Bluefish
apple salad, field greens 8.00
Pulled Pork Spring Rolls
bourbon barbeque sauce, pickled red onions 9.00
 
Main Courses
Pan Roasted Atlantic Monkfish
tomato and coriander coulis, heirloom tomato and
green cabbage tabbouleh,  chick pea puree 22.50
Oven Roasted Rack of Colorado Lamb Persillade
roasted garlic and rosemary sauce, blue cheese mashed potatoes, ratatouille, asparagus 38.50


Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, tomato coulis 14.25

Salt Cured Poached Atlantic Salmon

red pepper coulis, Mediterranean squash 15.50

Grilled Catfish

remoulade, new potatoes, vegetable 17.50

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 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 illness.

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