Friday, November 7, 2014

Dinner, November 7, 2014

Dinner, November 7th, 2014
Smoked Fish 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
House Smoked Salmon
cucumber salad 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
Crispy Calamari
chili lime sauce 7.75
Steamed Blue Hill Bay Mussels
chorizo broth, grilled sourdough 8.75
Main Courses
Pan Roasted Great Lakes Walleye
whole grain mustard sauce, chanterelle sauté, herbed new potatoes, asparagus 21.75
Grilled Mediterranean Sea Bass
shrimp sauce, tomato avocado salad,
 grilled andouille, basmati 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
Broiled Lemon Sole
remoulade, new potatoes, green beans 18.50
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, 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, 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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