Lunch, October 8th, 2014
Black Bean with smoked ham and cornbread Cup 3.75 Bowl 4.75
Gazpacho, croutons, sour cream Cup 3.75 Bowl
4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Just For Today
Yesterdays Soup
Butternut Squash, toasted almonds Cup 3.75 Bowl 4.75
Sandwich
Wild Mushroom and Brie
Texas toast, heirloom tomato soup, french fries 10.75
Fish
Broiled Blue Cod
smoked paprika and parmesan crust, tomato, caperberry and artichoke sauce, basmati 13.75
Fish Two
Broiled Great Lakes Whitefish
coarse grain mustard sauce, new potatoes, cucumber salad 13.50
Main
Veal Saute Jardiniere
cognac and green peppercorn sauce, mashed potatoes, lobster mushrooms, heirloom tomatoes and carrots 15.00
Something Else
Fall Rice Bowl
duck confit, kielbasa, fried pork belly, sriracha, Brussels sprouts, white cheddar, sunny egg 10.75
Salads
House
mixed 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, chevre, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Martha’s Vineyard
pecans, dried tart
cherries, blue cheese, red onion
and spinach, sweet and sour vinaigrette 4.75
with grilled salmon
9.75
Rocky’s Caesar 6.00 with Chicken 9.25
Wedge of Iceberg
bacon, blue cheese, green goddess
dressing, crispy zucchini, grilled gulf shrimp 9.25
Main Courses
Poached Lightly
Smoked Atlantic Salmon
vermouth
sauce, capers, artichokes, noodle kugel, vegetable 11.00
Lake Perch Sauté
wilted spinach, brown butter
vinaigrette, basmati, toasted hazelnuts 12.50
Shrimp and Crab Cakes
remoulade, mashed
potatoes, vegetable 12.75
Shrimp Provençale
cream, artichokes, tomato, garlic
and herbs, fettuccine 13.75
Grilled Atlantic Salmon
coarse grain mustard sauce, new
potatoes, apple and celery root salad 13.75
Chicken Scaloppini
Sauté Oscar
sautéed chicken, béarnaise sauce, sautéed
potatoes, vegetable 13.50
Baked Meatloaf
sautéed mushrooms,
Cognac sauce, redskin mashed potatoes, roasted vegetables 9.00
Beef Tenderloin Tips Sauté
in a baked potato,
cognac sauce,
sherry mushrooms, roasted vegetables 14.00
Filet Mignon
Cognac and black
peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 22.75
9 oz. 29.50
Sandwiches and other things
Tuna Salad Melt
tomato, lettuce and
cheddar on
house made country
bread, onion rings 8.50
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked
beans, french fries 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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