Dinner, May 9th, 2016

Dinner, May 9^th, 2016

Asparagus and Chevre Fondant 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, 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

Fourme D’ Ambert

apple chutney, ginger sauce, grapes, rye crisps 10.50

Oregon Morels

alfredo sauce, fettuccine, Grana parmesan 14.50

Main Courses

Broiled Lemon Sole

stuffed with Jonah crab and mushrooms,

 shrimp sauce, asparagus 21.50

North Atlantic Swordfish Saute

stone ground mustard sauce, heirloom tomato crust, creamed spinach with mushrooms,

 scalloped potatoes 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

Broiled Blue Cod

remoulade, herbed new potatoes, vegetable 19.50

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

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

Grilled Prime New York Sirloin

burgundy sauce, bacon, blue cheese, Yukon gold potatoes with roasted garlic, asparagus 38.00

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.