Lunch May 11^th, 2016

Black Bean with Avocado Salsa 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

Curried Butternut Squash Cup 3.75 Bowl 4.75

Rice Bowl

Sriracha Glazed Pork Belly

hoisin barbeque vinaigrette, kimchi, white cheddar, sunny egg 12.50

Seafood

Gulf Shrimp Tortellini

shrimp sauce, pesto, tomatoes, artichokes, olives, Pecorino Romano 13.75

Pasta

Morel Fettucine Alfredo

Grana Parmesan, chives 15.50

Main

Grilled Smoked Pork Steak

stoneground mustard sauce, spaetzli, braised cabbage, cranberry orange relish 12.75

Main 2

Skillet Steak Saute

chimichurri, wild leeks, asparagus, roasted garlic, sweet corn, mashed potatoes 14.50

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

* 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.