Lunch, September 18th,
2014
Carrot and Ginger 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
Navy Bean and
Smoked Ham Cup 3.75 Bowl 4.75
Salad
Heirloom Tomatoes
and Burrata
pesto, crispy bacon, herb vinaigrette
8.50
Sandwich
Beer Battered Cod
on Brioche
remoulade, lettuce, tomato, and onion
rings 10.00
Fish
Oven Steamed
Flounder
shrimp sauce, caper berries, cucumber
dill salad, and fingerling potatoes 13.50
Pasta
Gulf Shrimp
Farfalle
Kalamata olives, artichokes, sundried
tomatoes, Provençale sauce, Grana parmesan 13.75
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, toasted 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.
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