Dinner, November 14th, 2014
Smoked Salmon 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
Beef Tenderloin Tips Sauté
cognac sauce, crispy onions 8.75
Well Fleet 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
Baked Brie in Puff Pastry
stuffed with cherries and almonds,
cranberry relish 7.75
Steamed Blue Hill Bay
Mussels
Spanish chorizo broth, grilled
house made sourdough
11.50
Main Courses
Broiled Georges Bank Cod
vermouth sauce, apple, celeriac and persimmon salad, herbed
new potatoes, vegetable 22.50
Pan Roasted Great Lakes
Walleye
shrimp sauce, broccoli puree with fall chanterelle mushrooms
and toasted hazelnuts 24.50
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
Grilled Cape Bluefish
remoulade, new potatoes, green beans 21.75
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 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, cheddar, 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, Portabella, 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, Darcie Kent, Livermore Valley 2010
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.
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