Lunch, July 8^th, 2014

Sugar Snap Pea and Potato 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
 Heirloom Tomato Salad and Grilled Atlantic Salmon
 red wine vinaigrette, bacon, blue cheese and red onion 11.50

Fish
 Frog Legs Saute
 brown butter vinaigrette, basmati, tomato garlic and herbs, julienne squash and zucchini 12.50

Fish Too
 Broiled Walleye
 vermouth sauce, new potatoes, wilted spinach, capers artichokes and Kalamata olives 14.50

Sandwich
 Chicken Salad on House Made Sour Dough
 spring greens, onion rings 8.75
 

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* Red Wine Blend, Claude Val, France 2012 27.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.