Dinner, October 31, 2014

Happy Halloween, October 31^st, 2014

New England Clam Chowder Cup 4.75 Bowl 5.75

Butternut Squash, sour cream and almonds Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

First Courses

Country Pate

quince and persimmon 7.75

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

House Smoked Salmon

cucumber salad 8.75

Hurricane Harbor Oysters on the Half Shell

cocktail sauce 14.50

Jonah Crab and Shrimp Cake

remoulade, shrimp sauce 8.00

Sesame Encrusted Bay Scallops

honey sriracha glaze, pineapple salsa 7.75

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, wedge of romaine, creamy cucumber dressing 6.50

Rocky’s Caesar 6.00

add Atlantic salmon to any salad 5.00

Just for Today

Tapas

Crispy Calamari

chili lime sauce 7.75

Butternut Squash Ravioli

brown butter vinaigrette 8.75

Main Courses

Broiled Georges Bank Cod

shrimp sauce, herbed new potatoes,

asparagus with béarnaise 22.50

Pan Seared Yellowfin Tuna

wasabi sauce, grilled pineapple,

 basmati, crispy wonton 24.75

Main Courses

 Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, curried squash 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

Grilled Great Lakes Whitefish

remoulade, basmati, green beans 22.75

Grilled Atlantic Salmon

kimchi broth, wasabi sauce, basmati, pickled ginger, radish 22.75

Sea Scallops Sauté

gnocchi carbonara, snap peas, prosciutto, shrimp sauce* 26.50

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, almonds and bacon, beet salad 20.75

Filet Mignon

Cognac sauce, grilled Portobello, redskin mashed potatoes and crispy onions* 6 oz. 23.75  9 oz. 31.00

Chocolaté Ganache (please allow 25 minutes for préparation) 8.00

Featured Wines

Muscat-Chardonnay, Los Dos, Spain 2013 30.00 * Cabernet Sauvignon, Roth, Alexander Valley 2011 48.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.