Friday, September 5, 2014

Lunch, September 5th, 2014
Shrimp Bisque 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


Heirloom Tomato Cup 3.75 Bowl 4.75


Pasta


Chicken Confit and Three Cheese Tortellini


palomino sauce, tomatoes, artichokes and fresh mozzarella 10.50


Sandwich


Beer Battered Haddock


remoulade, lettuce, tomato and havarti on brioche roll, french fries 9.00


Fish


Broiled Blue Cod


stone ground mustard sauce, basmati, kale with bacon, toasted hazelnuts and garlic 13.75


Fish Too


Sea Scallops Saute


tomato garlic and herbs, cheddar-jalapeno polenta 14.50


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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