Dinner, September 2, 2014

Dinner, September 2^nd, 2014

Roasted Garlic Veloute 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

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

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

Will’s Grilled Meatloaf

sausage gravy 6.00

Maine Lobster

lobster sauce, béarnaise 13.50

Main Courses

Grilled Arctic Char

house smoked salmon and cucumber salad,

remoulade, asparagus 23.50

Pan Seared Atlantic Swordfish

tomato coulis, heirloom tomato and avocado salsa, white cheddar jalapeno polenta 24.50

Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, tomato coulis 14.25

Fried Frog Legs

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75

Grilled Whitefish

stone ground mustard sauce, apple salad, new potatoes, vegetable 22.50

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

Grilled T- Bone

cognac sauce, wild mushrooms, bacon and blue cheese, mashed potatoes  26.50

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 Wine

Wente, Morning Fog, Livermore Valley 30.00*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.