Dinner, December 20^th, 2014

New England Clam 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

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

Baby Kale Salad

orange ginger vinaigrette, pickled beets, pecans,

tabbouleh, blue cheese, red onion, dates 8.50

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

Blue Hill Bay Harbor Mussels

fennel-white wine sauce, grilled sourdough 11.50

Hudson Valley Foie Gras Terrine

poached pears, prunes in Port 14.50

Main Courses

Pan Seared Yellowfin Tuna

vermouth sauce, roasted parsnips,

grilled frisee, chive oil 26.75

Grilled 16 OZ. Ribeye

black trumpet, chanterelle and shitake sauce,

roasted fingerling potatoes with

caramelized onions, green beans 23.50

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

Grilled North Atlantic Mahi

remoulade, new potatoes, vegetable 22.00

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 brieand roasted vegetables 17.25

Chicken Cordon Blue

supreme sauce, swiss, smoked ham, sautéed potatoes, fried egg, asparagus 17.75

Filet Mignon

Cognac sauce, Portabella, redskin mashed potatoes and crispy onions* 6 oz. 23.75  9 oz. 31.00

Chocolate Ganache (please allow 25 minutes for préparation) 8.00

Featured Wines

Chardonnay, Girard, Russian River Valley 2013 38.00

Red Wine Blend, Claude Val, Languedoc, France 2013 26.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.