Tuesday, October 28, 2014

Dinner, Ocotber 28,2014

Dinner, October 28th, 2014
Chicken Noodle Cup 4.75 Bowl 5.75
Butternut Squash, sour cream and almonds Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
First Courses

Sesame Crusted Scallops
pineapple salsa, honey sriracha glaze 8.75
Beef Tenderloin Tips Sauté
cognac sauce, crispy onions 8.75
Hurricane Harbor Oysters in the Half Shell
cocktail sauce 14.50
Jonah Crab and Shrimp Cake
remoulade, shrimp sauce 8.00
Grilled Pork Belly and Gulf Shrimp
barbeque glaze, pickled red onion 8.75

Salads
House
assorted 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, dolma
nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Rocky’s Caesar 6.00
add Atlantic salmon to any salad 5.00
Just for Today

Tapas
Crispy Calamari
spicy tomato ragout, basil 7.75
Country Pate
crostini, spring greens 7.50
Main Courses
Pan Roasted King Salmon
lemon beurre blanc, wilted baby kale, risotto 24.50
Roast Rack of Lamb
rosemary sauce, Yukon gold mashed potatoes,
roasted vegetables, asparagus, gaufrettes 36.50



Main Courses
 Roast Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries and spinach, curried squash coulis 14.50
Lightly Smoked Poached Atlantic Salmon
asparagus pesto, tortellini in parmesan cream 15.75
Steamed Blue Hill Bay Mussels
vermouth sauce, sautéed vegetables, grilled sourdough 16.75
Fried Frog Legs
brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 21.75
Grilled Atlantic Salmon
kimchi broth, wasabi sauce, basmati, pickled ginger, radish 22.75
Sea Scallops Sauté
gnocchi carbonara, snap peas, prosciutto, shrimp sauce* 26.50
Alaskan King Crab Rice Bowl
sriracha aioli, bacon, jalapeno, sunny egg, corn, pickled red onion 27.75
Lightly Smoked Roast Range Chicken
herb sauce, fine noodles with brie and roasted vegetables 17.25
Chicken Cordon Blue
supreme sauce, swiss, smoked ham, sautéed potatoes, fried egg, asparagus 17.75
Roast Duckling
with natural sauce, wild rice with lentils, almonds and bacon, beet salad 20.75
Filet Mignon
Cognac sauce, grilled Portobello, redskin mashed potatoes and crispy onions* 6 oz. 23.75  9 oz. 31.00
Chocolaté Ganache (please allow 25 minutes for préparation) 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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