Thursday, September 18, 2014

Dinner, September 18, 2014

Dinner, September 18th, 2014
Carrot and Ginger Cup 3.75 Bowl 4.75
Gazpacho, sour cream and croutons Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
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
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
Goat Cheese, Leek and Chanterelle Gratin
port pears, grilled sourdough 9.75
Fried Frog Legs
garlic butter, sautéed baby kale 8.00

Main Courses
Pan Roasted Swordfish
vermouth sauce, artichokes and capers, haricorts vert, herbed new potatoes 24.50
Grilled T - Bone Steak
cognac sauce, scalloped potatoes, asparagus 26.50


Main Courses
 Roast Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries and spinach, tomato coulis 14.25
Lightly Smoked Poached Atlantic Salmon
red pepper coulis, warm lentil salad, Mediterranean squash 15.50
Fried Frog Legs
brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25
Broiled Blue Cod
remoulade, new potatoes, vegetable 19.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted almonds 21.75
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 Rice 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
Chardonnay, Wente, Morning Fog, Livermore Valley 30.00 * Cabernet Sauvignon, Salmon Creek, Sonoma 22.00


* 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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