Dinner, September 8^th, 2014

Michigan Heirloom Tomato and Basil 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

Melpeque Oysters on the Half Shell

cocktail sauce 14.50

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

Heirloom Tomato on Grilled Sourdough

remoulade, mozzarella 6.50

Beer Battered Flounder

remoulade, cucumber salad 6.50

Sesame Sea Scallops

ginger sauce, pineapple salsa 8.50

 

Main Courses

Grilled Atlantic Salmon and Maine Lobster

lobster sauce, soft poached egg, asparagus,

bacon, béarnaise and crispy potatoes 26.50

Pork Medallions Saute

wild mushroom sauce, scalloped potatoes,

haricots vert, cranberry-orange relish 18.50

 

 

Main Courses

 Roast Acorn Squash

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

Salt Cured 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 or Ocean Trout

remoulade, new potatoes, green beans 19.50

Lake Perch Sauté

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

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.