Dinner, October 15, 2014

Dinner, October 15^th, 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.