Monday, November 3, 2014

Dinner, November 3rd, 2014
Sweet Potato and Chorizo 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
House Smoked Salmon
cucumber salad 8.75



Hurricane Harbor 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, olive oil, black pepper, crostini 9.75
Country Pate
coarse grain mustard, pickled red onions 8.00


Main Courses
Grilled Mediterranean Sea Bass
herbed tahini sauce, warm eggplant and
couscous salad, tapenade 23.50
Medallions of Pork Tenderloin Saute
pecan crust, natural sauce,
butternut squash ravioli, apple salad,
cranberry-orange relish 21.50


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
Fried Frog Legs
brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25
Broiled Blue Cod
remoulade, basmati, green beans 19.50
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, 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, wild mushrooms, 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, Roth, Alexander Valley 2011 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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