Lunch, September 4^th, 2014

Heirloom Tomato 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
 Roasted Duck and Lentil Cup 3.75 Bowl 4.75

Fish Too
 Grilled Michigan Lake Trout
 warm bacon vinaigrette, kale, cherry tomatoes, basmati 12.75

Fish Three
 Grilled Great Lakes Whitefish
 coarse grain mustard sauce, new potatoes, apple salad 13.75

Fish
 Pan Seared Atlantic Swordfish
 roasted garlic and malt coulis, sautéed potatoes, tapenade 14.50

Pasta
 House Smoked Chicken and Three Cheese Tortellini
 tomato and parmesan cream sauce, andouille 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.