Dinner, October 3rd, 2014
Shrimp Mulligatawny Cup 4.75
Bowl 5.75
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, dolma,
nicoise olives, feta, tomatoes,
Rocky’s Caesar 6.00
add Atlantic salmon to any salad 5.00
Just for Today
Tapas
Spanish Plate
white anchovies, manchego, champagne grapes,
crostini, spring greens
9.00
Grilled Atlantic Swordfish
wasabi sauce, basmati 8.00
Main Courses
Ran Roasted Bronzini
cilantro pesto, Mediterranean squash sauté, rice dolma,
lentils with tapenade 24.50
Grilled Sirloin of Beef
green peppercorn cream sauce, scalloped potatoes, Brussels sprouts
with bacon 24.50
Main Courses
Roast Acorn Squash
stuffed with wild rice, lentils, almonds,
dried cherries and spinach, red pepper coulis 14.25
Lightly Smoked Poached
Atlantic Salmon
asparagus pesto, tortellini in parmesan cream 15.50
Grilled Ocean Trout
remoulade, new potatoes, vegetable 20.50
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
St Louis Style Ribs
barbeque sauce, Mexican market corn, onion rings 22.50
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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