Dinner, October 4, 2014

Dinner, October 4^th, 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

Sting Ray 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, wedge of romaine, creamy cucumber dressing 6.25

Rocky’s Caesar 6.00

add Atlantic salmon to any salad 5.00

Just for Today

Tapas

Charcuterie and Fromage

country pate, manchego, pickled onions,

brandade, crostini 13.50

Duck Leg Confit

herbed spaetzle, caraway sauce 8.75

Main Courses

Pan Roasted Atlantic Monkfish

vermouth sauce, caper berries,

toasted almonds, kale, basmati, 22.50

Grilled Bronzini with Fall Mushrooms

green peppercorn sauce, lobster mushroom sauté,

Jonah crab and mushroom strudel, shiitake

and shaved Brussel sprout salad 25.50

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

Fried Frog Legs

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25

Grilled Great Lakes Whitefish

remoulade, new potatoes, vegetable 21.50

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.