Dinner, May 15th,
2016
Smoked Pork and Andouille Gumbo 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
Butter Poached Maine Lobster
lobster sauce,
soft boiled egg, crisp prosciutto 13.50
Soft Shell Crab
tomato coulis,
salsa rojo and avocado crema 14.50
Main Courses
Oregon
Morel Fettuccine
Cognac cream, asparagus, toasted breadcrumbs,
chives and grana parmesan 22.75
Grilled
North Atlantic Mahi
yogurt and dill sauce, Israeli couscous,
Mediterranean vegetable 22.50
Main Courses
Roast Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries
and spinach, tomato 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 North Atlantic Swordfish
remoulade, herbed yukon gold potatoes, vegetable 24.50
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
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted
vegetable 29.50
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, blue cheese, 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.
great
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