Lunch, August 28th, 2014
Potato, Leek and Garlic, pesto Cup 3.75 Bowl4.75
Gazpacho, croutons, sour cream Cup 3.75 Bowl
4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Just For Today
Yesterdays Soup
Smoked Ham and Navy Bean Cup 3.75 Bowl 4.75
Pasta
Sea Scallop and Gulf Shrimp Provencal
summer squash, Kalamata olives and angel hair 14.50
Vegetarian
Roasted Portobello
tomato coulis, ratatouille and cous cous 9.75
Fish
Broiled Blue Cod
roasted red pepper coulis, parmesan mashed potatoes, grilled summer vegetables and wilted spinach 13.75
Fish Too
Grilled Bluefish Teriyaki
pineapple, grapes and cashews and pickled onions, basmati 12.50
Main
Barbequed St. Louis Ribs
french fries, market corn15.50
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, pappardelle
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
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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