Lunch, January 5^th, 2015

Roasted Cauliflower with Spicy Corn Puree 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

Burger

Char Grilled Beef Tenderloin

hoisin barbeque sauce, bacon jam, sharp cheddar, lettuce and tomato on broiche, onion rings 10.50

Sandwich

Pulled Pork Quesadilla

havarti, Dijon and caramelized onions 8.50

Fish

Pan Roasted Ocean Trout

stone ground mustard sauce, toasted gnocchi, frisee 14.50

Something Different

Mussels Provencal

three cheese tortellini, parmesan, wild mushrooms, cream 11.50

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, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.50

Martha’s Vineyard

pecans, red onions, dried tart cherries, blue cheese, 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, fettuccini 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 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

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.