Dinner, July 3rd, 2014
Cantaloupe with Fruit Salad and Cashews 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 7.75
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
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
Roasted Pork Flatbread
gorgonzola, caramelized onions, farmers cheese 7.75
Grilled Chicken Kabobs
garlic yogurt sauce, tomato and cabbage tabbouleh 8.00
Mussels Provencale
grilled sourdough 7.75
Main Courses
Pan Roasted Ocean Trout
vermouth sauce,
crispy zucchini, herbed new potatoes, roasted cherry tomatoes 21.75
Grilled Yellowfin Tuna
spicy shrimp sauce, andouille
and jalapeno
corn pudding, avocado
salsa 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 21.75
Heirloom Tomato Crusted
Salmon
tarragon vinaigrette, fingerling potato sauté, vegetable 22.75
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
Chardonnay, Bowers Harbor, Michigan 2011/2012 35.00* Cabernet
Sauvignon, Murphy-Goode, California 11’ 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.
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