Dinner May 2nd, 2016

Dinner, May 2nd, 2016

Southwest Pork Cup 3.75 Bowl 4.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75

Asparagus, hazelnut cream Cup 3.75 Bowl 4.75

First Courses

English Stilton

grapes, ginger sauce, crisp bread 10.00

House Smoked Atlantic Salmon

pickled cucumber, field greens 9.50

Jonah Crab and Shrimp Cake

remoulade shrimp sauce 9.00

Escargot Saute

herb butter, garlic, tomatoes and shiitakes 9.75

Crispy Pork Belly

habanero honey, zucchini 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

Steamed Prince Edward Island Mussels

white wine, sweet corn, garlic butter, herbs 9.50

Maine Lobster

lobster jus, heirloom tomatoes, crispy prosciutto 13.75

Main Courses

Grilled Sea Scallops

basil aioli, wild leeks, fiddlehead ferns, smoked ham,

 potato waffle 26.50

North Atlantic Skatewing Saute

brown butter vinaigrette, toasted almonds, caperberries, basmati 22.75

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

Broiled Blue Cod

remoulade, vegetable, mashed potatoes 22.75

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

Chicken Cordon Bleu

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

Lightly Smoked Roast Range Chicken

herb sauce, yukon gold potatoes, roasted vegetables 17.50

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, Ten Span, Central Coast 2014 32.00

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.