Lunch, September 13^th, 2014

Sweet Corn Cup 3.75 Bowl 4.75

Gazpacho, croutons, sour cream Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Just For Today

Yesterdays Soup
 Black Bean Cup 3.75 Bowl 4.75

Sandwich
 Beer Battered Cod on Brioche
 lettuce, tomato, remoulade and Havarti, onion rings 9.50

Pasta
 Smoked Atlantic Salmon and Potato Gnocchi
 Alfredo sauce, artichokes, capers and chives 12.50

Fish
 Grilled Atlantic Swordfish
 shrimp sauce, mashed potatoes, sweet corn, chanterelles and bacon 15.50
 

Main

House Smoked Chicken Rice Bowl

sriracha, jalapenos, bacon, white cheddar and sugar snap peas, sunny egg 11.50

 

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 Lightly Smoked 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, artichokes, 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

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, Wente, Morning Fog, Livermore Valley 30.00 * Cabernet Sauvignon, Salmon Creek, California 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.