Dinner, May 22nd, 2016

Dinner, May 22^nd , 2016

Pasta Fagioli Cup 3.75 Bowl 4.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

First Courses

Jonah Crab and Shrimp Cake

remoulade shrimp sauce 9.00

House Smoked Atlantic Salmon

pickled cucumber, field greens 9.50

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

Burrata Caprese

balsamic glaze, basil pesto,

heirloom tomatoes 10.50

Roast Cornish Game Hen

natural sauce, wild rice and cherries,

 sweet potato puree 8.50

Main Courses

North Atlantic Monkfish Saute

tomato coulis, corn and cheddar beignets,

 sugar snap peas, tomatoes and sweet corn 24.50

Skate Wing Saute

pomegranate brown butter vinaigrette, basmati,

 almonds, arugula, pea sprouts 21.50

Main Courses

Roast Acorn Squash

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

Oregon Morels

Cognac cream, fettuccini, Grana parmesan, crispy prosciutto 25.50

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

Crab Cakes Saute

remoulade, mashed potatoes, vegetable 22.75

Grilled Yellowfin Tuna

red pepper coulis, cornbread pudding, avocado salsa 23.50

Grilled Atlantic Salmon

cucumber and buttermilk sauce, capers, dill, Yukon gold potatoes 24.50

Sea Scallops Sauté

potato 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

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

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.