Dinner, October 15th, 2014
Bavarian Lentil 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
Rappahannock River Oysters
on the Half Shell
cocktail sauce 14.50
Jonah Crab and Shrimp Cake
remoulade, mustard 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,
nicoise olives, feta, tomatoes, wedge of romaine, creamy
cucumber dressing 6.25
Heirloom Tomato Salad
spring greens, red
wine vinaigrette, crisp prosciutto 8.50
Rocky’s Caesar 6.00
add Atlantic salmon to any salad 5.00
Just for Today
Tapas
Sesame Encrusted Bay
Scallops
honey sriracha glaze, pineapple salsa 8.75
Seared Yellowfin Tuna
wasabi sauce, kimchi 9.00
Main Courses
Pan Roasted Great Lakes
Walleye
brown butter vinaigrette, fingerling potato sauté, asparagus,
crispy leeks 22.50
Grilled Yellowfin Tuna
curried shrimp sauce, basmati,
julienne squash sauté 25.50
Main Courses
Roast Acorn Squash
stuffed with wild rice, lentils, almonds,
dried cherries and spinach, tomato coulis 14.25
Lightly Smoked Poached
Atlantic Salmon
red pepper coulis, warm lentil salad, Mediterranean squash
15.50
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
Mediterranean Bronzini
Sauté
whole grain mustard sauce, apple celeriac salad, herbed new
potatoes, vegetable 22.50
Broiled Salmon with
Heirloom Tomato Crust
tarragon vinaigrette, fingerling potato sauté, vegetable 22.75
North Atlantic Swordfish
Oscar
vermouth sauce, sautéed potatoes, Jonah crab sauté, asparagus
béarnaise 24.50
Sea Scallops Sauté
gnocchi carbonara, shrimp sauce* 24.75
Alaskan King Crab Rice Bowl
sriracha aioli, bacon, jalapeno, sunny egg, corn, pickled red
onion 27.75
Chicken Cordon Blue
supreme sauce, gruyere, smoked ham, sautéed potatoes, fried
egg, asparagus 16.75
Lightly Smoked Roast Range
Chicken
herb sauce, fine noodles with brie and roasted vegetables 16.75
Roast Duckling
with natural sauce, wild rice with lentils and bacon, 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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