Saturday, August 2, 2014

Lunch, August 2nd, 2014

Lunch, August 2nd, 2014

Smoked Salmon, Fennel and Artichokes Cup 4.75 Bowl 5.75

Gazpacho, croutons, sour cream Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Just For Today
Heirloom Tomato
bacon, blue cheese, field greens, herb vinaigrette 10.00
Turkey, Bacon and Swiss Stuffed Focaccia
parmesan french fries 10.00
Fish one
Grilled Spice Rubbed Catfish
curried cauliflower puree, cucumber riata, basmati 12.50
Fish two
Pan Seared Ocean Trout
coarse grain mustard sauce, new potatoes, apple and celery root salad 14.50
Chef’s Rice Bowl
jalapenos, Mediterranean vegetables, heirloom tomatoes, garlic, sunny egg, sriracha 9.50



mixed greens, walnuts, grapefruit segments, red onions

 and dried cranberries with a honey mustard vinaigrette 4.00


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 35.00 * 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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