Dinner, November 24^th, 2014

Asparagus Cup 3.75 Bowl 4.75

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

Wellfleet 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

Spanish White Anchovies

romaine, Caesar dressing, Grana parmesan 9.50

Steamed Bar Harbor Mussels

chorizo sauce, grilled country bread 9.50

Main Courses

North Atlantic Monkfish Saute

shrimp sauce, sharp cheddar and andouille polenta, smoked paprika, grape tomato and avocado salsa 22.50

Grilled 18 oz. T-Bone of Beef

Burgundy sauce, blue cheese, bacon and scallions, scalloped potatoes 26.75

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

Broiled Georges Bank Cod

remoulade, new potatoes, 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, 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

Muscato, Nine Vines, Southeastern Australia 2014 27.00

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.