Thursday, July 17, 2014

Lunch, July 17th, 2014
Tomato Basil Cup 3.75 Bowl 4.75
Gazpacho, croutons, sour cream Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Just For Today

Yesterdays Soup:
 Black Bean and Pork Cup 3.75 Bowl 4.75

Salad
 Heirloom Tomato and Crispy Calamari
 mixed greens, red wine vinaigrette, red onion and blue cheese 9.75

Pasta
 Smoked Chicken and Three Cheese Tortellini
 parmesan cream, spinach and tomatoes 9.50

Fish
 Grilled Spice Rubbed Catfish
 shrimp sauce, cheddar polenta, black bean and roasted corn salsa 10.75

Main
 Pan Seared Sirloin of Beef
 Cognac sauce, horseradish mashed potatoes, asparagus 13.75

Something Else
 Baked Half Chicken
 natural sauce, mashed potatoes, roasted vegetable 12.50
 
Salads
House
mixed 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, chevre, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Martha’s Vineyard
pecans, dried tart cherries, blue cheese, red onion and spinach, raspberry-maple vinaigrette 4.75
with grilled salmon 9.75
Rocky’s Caesar 6.00 with Chicken 9.25
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp kabobs 9.25
Main Courses
Poached Atlantic Salmon
vermouth sauce, capers, artichokes, noodle kugel, vegetable 11.00
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, hazelnuts 12.50
Shrimp Provençale
cream, tomato, garlic and herbs, pappardelle 12.50
Grilled Atlantic Salmon
coarse grain mustard sauce, new potatoes, apple and celery root salad 13.75
Chicken Scaloppini Sauté Oscar
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce,
sautéed potatoes, vegetable 13.50
Baked Meatloaf
sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 9.00
Beef Tenderloin Tips Sauté
in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables 14.00
Filet Mignon
Cognac and black peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 22.75 9 oz. 29.50
Sandwiches and Other Things
Tuna Salad Melt
tomato, lettuce and cheddar on multi grain bread, onion rings 8.50
Shrimp and Crab Cakes
English muffin, remoulade, cole slaw 12.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 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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