Lunch, May 24^th, 2016

Kimchi Hot Pot 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

Smoked Pork Stew Cup 3.75 Bowl 4.75

Salad

Farmer’s Salad and Grilled Atlantic Salmon

cottage cheese, peppers, onions, tomato, cucumber, olives, hard-boiled egg, celery seed vinaigrette 11.75

Seafood

Gulf Shrimp Saute and Gnocchi

pesto cream, heirloom tomato, sugar snap peas, grana parmesan 13.75

Main

Fried Pork Belly Rice Bowl

sriracha mayo, bacon, basmati, kimchi, scallions, sweet corn, sunny egg 12.75

Poultry

Lightly Smoked Roasted Chicken

natural sauce, horseradish mashed potatoes, roasted vegetables 12.75

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 21.75

Grilled Atlantic Salmon

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

Shrimp Provençale

 artichokes, tomato, garlic and herbs, fettucine 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.