Dinner, October 8th, 2014
Black Bean with Smoked Ham and Cornbread 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
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,
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
Steamed Mussels Provencal
grilled house made sourdough 8.50
Charcuterie Plate for Two
housemade country pate, assorted pickles,
kielbasa, whole grain
mustard, crostini 12.50
Main Courses
Broiled Lemon Sole
horseradish sauce, sautéed potatoes,
fried Brussels sprouts 22.50
Grilled 16 oz. Ribeye of
Beef
Cognac sauce, parmesan mashed potatoes,
roast bone marrow, haricots vert 26.50
Main Courses
Roast Acorn Squash
stuffed with wild rice, lentils, almonds,
dried cherries and spinach, tomato 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
Broiled Blue Cod
remoulade, new potatoes, vegetable 19.75
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* 25.25
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, 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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