Lunch, September 16^th, 2014

Heirloom Tomato and Three Cheese Tortellini 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
Cauliflower Carbonara Cup 3.75 Bowl 4.75

Salad
 Sea Scallops Saute and Caesar
 tomato, garlic and herbs, alouette crouton, roasted garlic 14.50

Fish
 Broiled Blue Cod
 stone ground mustard sauce, cucumber and house smoked salmon, caper vinaigrette 13.75

Main
 Lightly Smoked Roast Range Chicken
 herb sauce, mashed potatoes with scallions, sour cream and parmesan, roast tomato 12.50

Something Light
 Smoked Ham, Brie and Chanterelle Omelet
 field greens, herb vinaigrette 13.50

Something Hearty
 Pan Roasted Sirloin of Beef
 red wine sauce, mashed potatoes, haricots vert, crispy onions 15.75
 

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, fettuccine 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.