Thursday, October 2, 2014

Dinner, October 2, 2014

Dinner, October 2nd, 2014
Roast Garlic, Potato and Leek with Bacon 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
Trio of Seafood Crostini
creamed herring, marinated gulf shrimp, brandade 10.50
St Louis Ribs
barbeque sauce, coleslaw 7.50

Main Courses
Grilled Ocean Trout
asparagus pesto, three cheese tortellini
 in parmesan cream 23.75
Herb Marinated Roasted Chicken
green pepper cream sauce, jalapeno and scallion mashed potatoes, haricots vert 18.75



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
Broiled Blue Cod
remoulade, new potatoes, vegetable 18.50
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
Broiled Salmon with Heirloom Tomato Crust
tarragon vinaigrette, fingerling potato sauté, vegetable 22.75
Sea Scallops Sauté
prosciutto, snap peas, 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, swiss, 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, 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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