Wednesday, July 30, 2014

Dinner, July 30, 2014

Dinner, July 30th, 2014
Pork and Lentil 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
Hurricane Harbor 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
Grilled Colorado Lamb Chop
curried cauliflower puree, pickled
  vegetables 12.50 (per bone)
Pulled Pork Spring Rolls
 apple salad, barbeque sauce 9.00

Main Courses
Pan Roasted Scottish Ocean Trout
crab sauce, fennel and citrus salad,
herbed new potatoes 21.50
Barbeque St. Louis Style Ribs
Mexican market corn, smoked gouda polenta 23.00


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, warm lentil salad, Mediterranean squash 15.50
Grilled Blackened Catfish
remoulade, new potatoes, vegetable 18.50
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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