Tuesday, May 10, 2016


Lunch, May 10th, 2016
Curried Butternut Squash Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Just For Today
Yesterday’s Soup
Asparagus and Chevre Fondant Cup 3.75 Bowl 4.75
Salad
Sautéed Shrimp Caesar
chopped romaine, Caesar dressing, olive tapenade, roasted peppers, croutons 13.75
Fish
Broiled Blue Cod with Artichoke Crust
Red pepper coulis, bulgur wheat, grilled vegetables 13.25
Pasta
Morel Fettucine
cognac-cream, sweet peas, Pecorino Romano 16.50
Main
Grilled Smoked Pork Steak
whole grain mustard sauce, scalloped potatoes, creamed spinach and mushrooms 14.25
Salads
House
mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 4.00
Martha’s Vineyard
pecans, red onions, dried tart cherries, blue cheese, spinach, sweet and sour vinaigrette 4.75
with grilled salmon 9.75
Rocky’s Caesar 6.00 add Grilled Chicken Breast 9.25
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 9.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Main Courses
Poached Lightly Smoked Salmon
vermouth sauce, dauphinoise potatoes, artichokes and capers 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts 
Lunch Portion 13.50 Dinner Portion 21.75
Grilled Atlantic Salmon
buttermilk cucumber sauce, cucumber salad, capers and dill, Yukon gold potatoes13.75
Shrimp Provençale
 artichokes, tomato, garlic and herbs, fettuccini 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, Jonah crab and shrimp cake,
 béarnaise sauce, sautéed potatoes, vegetable 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
Beef Tenderloin Tips Saute
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
 Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 23.75 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50

Featured Wine
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.


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