Lunch, August 1st, 2014
Smoked Salmon, Fennel and Artichokes 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
Yesterdays Soup
Roasted Red Pepper and Sweet Corn Cup 3.75 Bowl 4.75
Salad
Heirloom Tomato
bacon, blue cheese, field greens, herb vinaigrette 10.00
Sandwich
Turkey, Bacon and Swiss Stuffed Focaccia
parmesan french fries 10.00
Fish
Grilled Spice Rubbed Catfish
shrimp sauce, sriracha and cheddar soft polenta, tomato-avocado salsa 12.75
Main
House Smoked Pork Tenderloin
Cognac sauce, scalloped potatoes, apple salad, cranberry-orange relish 14.00
Something Else
Smoked Chicken Rice Bowl
jalapenos, white cheddar, bacon, corn and pickled red onion, sunny egg 11.50
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
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 Provençale
cream, tomato, garlic and herbs, linguine
12.50
Grilled Atlantic Salmon
coarse grain mustard sauce, new
potatoes, apple and celery root salad 13.75
Chicken Scaloppini
Sauté Oscar
sautéed chicken, 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 sourdough 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 2011 25.00
* 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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