Lunch, November 6th, 2014
Chicken Consommé with Noodles Cup 3.75 Bowl 4.75
Butternut Squash Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Just For Today
Yesterdays Soup
Kimchi, Lentil and
Smoked Ham Cup 3.75 Bowl 4.75
Salad
Sea Scallops Saute
and Caesar Salad
tomato, garlic and herbs, roast
garlic, pickled peppers 15.50
Pasta
Jonah Crab and
Penne
white crab sauce, artichokes, snap
peas and alouette 14.50
Fish
Broiled Alaskan
Pollack
vermouth sauce, cucumber and dill
salad with Israeli couscous, wilted kale 13.50
Fish Too
House Smoked Cod Cakes
remoulade, mashed
potatoes, asparagus with béarnaise 12.50
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 6.50
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 9.50
Main Courses
Poached Lightly
Smoked Atlantic Salmon
vermouth
sauce, capers, artichokes, noodle kugel, vegetable 11.50
Lake Perch Sauté
wilted spinach, brown butter
vinaigrette, basmati, toasted hazelnuts 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
Shrimp and Crab Cakes
remoulade, mashed
potatoes, vegetable 14.25
Chicken Scaloppini
Oscar
sautéed chicken, Jonah crab and
shrimp cake,
béarnaise sauce, sautéed potatoes, vegetable 13.75
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. 23.75 9 oz. 31.00
Sandwiches and other things
Tuna Salad Melt
tomato, lettuce and
cheddar on
house made country
bread, onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked
beans, french fries 8.50
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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