Lunch, August 11th, 2014
Cauliflower 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 Tomatoes and Grilled Atlantic Salmon
spring greens, farmers cheese, bacon, red wine vinaigrette 12.75
Sandwich
Sliced Sirloin of Beef
sauteed onions, blue cheese, house made hogie roll, Burgundy sauce, french fries 10.00
Pasta
Gulf Shrimp and Clams Saute
provencal sauce, capers, Kalamata olives, fettuccine 13.50
Fish
Broiled Blue Cod
roasted red pepper coulis, basmati, asparagus 13.75
Heirloom Tomatoes and Grilled Atlantic Salmon
spring greens, farmers cheese, bacon, red wine vinaigrette 12.75
Sandwich
Sliced Sirloin of Beef
sauteed onions, blue cheese, house made hogie roll, Burgundy sauce, french fries 10.00
Pasta
Gulf Shrimp and Clams Saute
provencal sauce, capers, Kalamata olives, fettuccine 13.50
Fish
Broiled Blue Cod
roasted red pepper coulis, basmati, asparagus 13.75
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 romaine, 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, fettuccine
13.75
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
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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