Friday, August 8, 2014

Dinner, August 8, 2014

Dinner, August 8th, 2014
Shrimp Bisque Cup 4.75 Bowl 5.75
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
Lamb Gypsy
paprika sauce, toasted gnocchi 8.75
Pulled Pork Spring Rolls
barbeque sauce, apple salad 7.75

Main Courses
Broiled Georges Bank Cod
whole grain mustard sauce, chanterelle and leek sauté with fingerling potatoes 21.75
Pan Roasted Swordfish Teriyaki
pineapple, toasted cashews, scallion,
basmati, crispy wonton 25.00


Main Courses
 Roast Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries and spinach, tomato coulis 14.25
Salt Cured Poached Atlantic Salmon
Mediterranean squash, warm lentil salad, red pepper coulis 15.50
Fried Frog Legs
brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75
Grilled Great Lakes Whitefish
remoulade, new potatoes, vegetable 22.50
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
Pinot Grigio, Salmon Creek, California 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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