Wednesday, July 2, 2014

Lunch, July 2, 2014

Lunch, July 2nd, 2014
Black Bean Chili 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
Yesterday’s Soup
Smoked Chicken and Vegetable
Cup 3.75 Bowl 4.75
Salad
Heirloom Tomato with Bacon and Goat Cheese
red wine vinaigrette, tabbouleh, field greens, grilled sourdough 11.75
Pasta
Tri Colored Tortellini Carbonara
prosciutto, sugar snap peas, parmesan cream 11.50
Fish
Grilled Cape Bluefish
coarse grain mustard sauce, new potatoes, apple and celery root salad 12.75
Fish Too
Yellowfin Tuna and Atlantic Monkfish
shrimp sauce, wilted spinach with shiitakes and pancetta 15.75
Main
Fried Rice Bowl
chili aioli, smoked chicken, fried egg, sweet corn, bacon, cheddar 10.50
 
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
Baby Kale
orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50
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 Provencal
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
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* 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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