Lunch, May 20th, 2016

Lunch, May 20^th, 2016

Gulf Shrimp and Fennel Cup 4.75 Bowl 5.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

Just For Today

Salad

Grilled Atlantic Salmon and Heirloom Tomato Salad

field greens, red wine vinaigrette, crisp pancetta, blue cheese 11.75

Fish

Grilled Gulf Shrimp

mediterranean couscous, roast garlic aioli, grilled vegetables, tomato provencal 13.75

Main

Korean Barbequed Beef

sesame barbeque sauce, basmati, kimchi, scallions, carrot salad, sunny egg 13.50

Poultry

Chicken Paprikash

spaetzli, peppers, onions, roasted tomato 11.75

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.                                                                                               Grilled Atlantic Salmon

buttermilk cucumber sauce, cucumber salad, capers and dill, Yukon gold potatoes13.75

Shrimp Provençale

 artichokes, tomato, garlic and herbs, penne 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, asparagus 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, 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.