Saturday, September 20, 2014

Lunch, September 20th, 2014
Shrimp and Tomato Cup 4.75 Bowl 5.75
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 Tomato Panzanella with Grilled Chicken
 mixed greens, roasted red peppers, cucumber, red onion, blue cheese, and croutons, red wine vinaigrette 9.25

Sandwich
 Roasted Turkey Ciabatta
 avocado, bacon, tomato, onion and chili-lime sauce, french fries 7.50

Pasta
 Sea Scallop and Gulf Shrimp Fettuccini
 roasted garlic-cream sauce, sweet corn, roasted red peppers, spinach 14.50

Fish
 Broiled Blue Cod
 tomato coulis, tomato-avocado salsa, jalapeno and white cheddar scalloped potatoes, vegetable 13.75

Main
 Skate Wing Saute
 shrimp sauce, basmati, grape heirloom tomato salad 14.75
 
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
Muscat-Chardonnay, Los Dos, Spain 2013 30.00 * Monastrell, La Tremenda, Spain 2010 34.00
* 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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