Wednesday, May 11, 2016


Dinner, May 11th, 2016
Black Bean with Avocado Salsa Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
First Courses


House Smoked Atlantic Salmon
pickled cucumber, field greens 9.50
Jonah Crab and Shrimp Cake
remoulade shrimp sauce 9.00
Duxbury Oysters on the Half Shell
cocktail sauce 14.50
Crispy Pork Belly
habanero honey, apple chutney 9.75
Beef Tenderloin Tips Sauté
cognac sauce, crispy onions 9.75




Salad
House
assorted greens, walnuts, grapefruit segments, red onions and
dried cranberries with a honey mustard vinaigrette 4.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 6.75
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes, cucumbers, olives, hard-boiled egg, celery seed vinaigrette 8.50
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 9.50
Add Atlantic salmon to any salad 5.00
Just for Today



Tapas
Wild Mushroom and Brie Strudel
Cognac sauce, mixed greens 10.50
Roast Cornish Game Hen
natural sauce, spring pea risotto 12.50


Main Courses
Morel Fettuccine Alfredo
Grana parmesan, chives 21.50
Grilled North Atlantic Swordfish
heirloom tomato crust, tomato coulis,
scalloped potatoes, creamed spinach with mushrooms 24.50



Main Courses

Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.50

Fried Frog Legs

tomato, garlic and herbs, spinach, basmati 19.25

Poached Lightly Smoked Atlantic Salmon

vermouth sauce, dauphinoise potatoes, capers and artichokes, vegetable 21.50

Lake Perch Saute

brown butter vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts 22.75

Grilled Atlantic Salmon

cucumber and buttermilk sauce, capers, dill, yukon gold potatoes 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, yukon gold potatoes, roasted vegetables 17.50

Chicken Cordon Bleu

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

Roast Indiana Duckling

natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 22.50

Grilled Smoked Pork Steak

Stone ground mustard sauce, spaetzle, braised cabbage, cranberry-orange relish 22.50

Filet Mignon

cognac sauce, mashed redskin potatoes, vegetable and crispy onions 6 oz. 23.75 9 oz. 31.00

Grilled Prime New York Sirloin

burgundy sauce, bacon, sherry mushrooms, Yukon gold potatoes with roasted garlic, asparagus 38.00



Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 8.00



Featured Wines

Chardonnay, Talbott, Kali Hart 2013 49.00

Pinot Noir, Twomey, Anderson Valley 2013 70.00



18% will be added to all groups of 12 and more.



* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats,

poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

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