Tuesday, October 14, 2014

Dinner, October 14, 2014

Dinner, October 14th, 2014
Broccoli and Cheddar 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


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,
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
Smoked Pork Loin & Kimchi Salad
radish, wasabi, field greens 8.50
Bay Scallops Panko Sesame Crust
pineapple salsa 9.00

Main Courses
Pan Seared Spice Rubbed Monkfish
heirloom tomato coulis, avocado salsa,
chipotle cheddar, crispy leeks 22.50
Grilled Yellowfin Tuna
chimichurri, grilled vegetables, nicoise olives and roasted eggplant caviar 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
Broiled Bronzini
horseradish sauce, apple celery root and pomegranate salad, new potato, green beans 22.50
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
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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