Lunch, September 3rd, 2014
Roasted Duck with Lentil 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
Pasta
Pan Seared Atlantic
Salmon
tomato coulis, summer squash and
zucchini, Kalamata olives, angel hair pasta 12.50
Fish
Grilled Lake Trout
shrimp sauce, andouille, wilted spinach, sweet
corn, peppers, sour cream and scallion mashed potatoes 12.75
Fish
Grilled Great Lakes
Whitefish
mustard sauce, cucumber salad,
basmati, asparagus 13.50
Main
Smoked Chicken
Tortellini
bacon, prosciutto, pea pods, parmesan
cream 10.50
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 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
Wente, Morning Fog,
Livermore Valley 30.00* Red Wine Blend, The Spur, Livermore Valley 40.00
* 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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