Dinner,  January 6^th, 2015

Tomato with Eggplant and Feta 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

Jonah Crab and Shrimp Cake

remoulade, shrimp sauce 8.00

Sesame Encrusted Bay Scallops

honey sriracha glaze, pineapple salsa 9.75

House Smoked Salmon

pickled cucumbers, field greens 10.00

Wellfleet Oysters on the Half Shell

cocktail sauce 14.50

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

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

Steamed Blue Hill Bay Mussels

roast garlic sauce, grilled sourdough 7.75

Prosciutto Wrapped Gulf Shrimp

apple and celery root salad 8.00

                                                 

Grilled 16 oz. Ribeye

red wine sauce, smoked gouda

scalloped potatoes, asparagus 28.75

 Pan Roasted Ocean Trout

Tomato coulis, sundried tomato arancini,

haricots vert 19.50

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, black truffle gnocchi in parmesan cream 15.75

Fried Frog Legs

tomato, garlic and herbs, spinach, 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

Grilled Swordfish Rockefeller

remoulade, new potatoes, vegetable 24.50

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 Indiana Duckling

natural sauce, wild rice with bacon, almonds, and lentils, applesauce, beet salad 20.75

Filet Mignon

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

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 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, shel