Dinner, August 23rd, 2014
Heirloom Tomato 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
Melpeque 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
spring greens, red
wine vinaigrette, crisp prosciutto 8.50
Rocky’s Caesar 6.00
add Atlantic salmon to any salad 5.00
Just for Today
Tapas
Manchego Cheese
quince paste, crostini, grapes 6.75
Wild Mushroom Strudel
spring greens, Cognac sauce 7.50
Main Courses
Grilled Catfish Teriyaki
pineapple, scallions and toasted cashews, basmati 19.75
Atlantic Salmon Saute
vermouth sauce, herbed new potatoes,
artichoke, caper and cucumber salad 22.75
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
Fried Frog Legs
brown butter vinaigrette, spinach, tomato, garlic and herbs,
basmati 19.25
Grilled Tilapia
remoulade, new potatoes, vegetable 19.50
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
White Wine Blend, Claud Val, France 22.00
Red Wine Blend, The Spur, Livermore
Valley 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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