Lunch, July 5th, 2014
Cantaloupe and Ginger with Greek Yogurt and Mint 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
Salad
Sea Scallop Caesar
tomato and herbs with roasted garlic
and pickled peppers 14.50
Pasta
Chicken Confit and Ricotta
Tortellini
pesto, toasted walnuts, Grana parmesan, and herbed
chicken jus 10.50
Fish
Broiled Blue Cod
vermouth, artichokes, capers, celery
hearts, steamed new potatoes, and asparagus 13.50
Sandwich
Soft Tacos
ground tenderloin, tomato avocado salsa,
and black bean chili 10.75
Something Light
Grilled Chicken
Kabobs
garlic yogurt sauce, hummus, tomato
and green cabbage tabbouleh 8.50
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.
No comments:
Post a Comment