Monday, October 13, 2014

Dinner, October 13th, 2014
Chicken Noodle Cup 3.75 Bowl 4.75
Gazpacho, sour cream and croutons Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
First Courses

Crispy Calamari
chili-lime sauce 8.50
Beef Tenderloin Tips Sauté
cognac sauce, crispy onions 8.75
House Smoked Salmon
cucumber salad 8.50
Sting Ray Oysters on the Half Shell
cocktail sauce 14.50
Jonah Crab and Shrimp Cake
remoulade, mustard sauce 8.00
Charcuterie Plate for Two
house made country pate, pork belly, white anchovies
and Gulf shrimp, assorted pickles, crostini 12.50

assorted greens, walnuts, grapefruit segments, red onions and
dried cranberries with a honey mustard vinaigrette 4.00
hummus, lawash chips, roasted garlic and cracked wheat salad,
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

Country Pate
whole grain mustard, assorted pickles, crostini 7.50
Prosciutto Wrapped Tiger Figs
balsamic glaze, spring greens 8.75
Main Courses
Pan Roasted Monkfish
vermouth sauce, herbed new potatoes,
cucumber salad, crispy leeks 22.50
Grilled Atlantic Swordfish
black bean sauce, smoked ham,
basmati, avocado salsa 24.50

Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries

and spinach, tomato coulis 14.50

Lightly Smoked Poached Atlantic Salmon

asparagus pesto, tortellini in parmesan cream 15.75

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

Broiled Salmon with Heirloom Tomato Crust

tarragon vinaigrette, fingerling potato sauté, vegetable 22.75

Grilled Spice Rubbed Yellowfin Tuna

remoulade, new potatoes, vegetable 24.50

Sea Scallops Sauté

prosciutto, snap peas, gnocchi carbonara, shrimp sauce* 25.25

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, bacon and almonds, beet salad 19.75

Teriyaki Glazed St. Louis Ribs

orange-soy glaze, pineapple, pomegranate and scallions, apple salad, onion rings 23.50

Filet Mignon

Cognac sauce, grilled Portobello, redskin mashed potatoes and crispy onions* 6 oz. 23.75  9 oz. 29.75

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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