Lunch, September 8th, 2014
Michigan Heirloom Tomato and Basil 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
Burger
Char Grilled Beef Tenderloin Burger
jalapeno, bacon, white cheddar and crispy onions, brioche roll, french fries 10.50
Fish
Sesame Cape Scallop Rice Bowl
chili-lime aioli, wasabi sauce, bacon, pea pods, green onion and fried egg 13.50
Fish Too
Broiled Georges Bank Cod
tomato coulis, new potatoes, Mediterranean vegetable saute 13.75
Main
Chicken Saute Tosca
natural sauce, parmesan mashed potatoes, asparagus 10.75
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 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
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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