Dinner, June 1^st 2016

Smoked Ham and Black Eye Peas Cup 3.75 Bowl 4.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

First Courses

Jonah Crab and Shrimp Cake

remoulade shrimp sauce 9.00

House Smoked Atlantic Salmon

pickled cucumber, field greens 9.50

Bluepoint Oysters on the Half Shell

cocktail sauce 14.50

  Escargot Saute

tomatoes, shiitake, garlic and herb butter 9.25

Beef Tenderloin Tips Saute

Cognac sauce, mashed potatoes, crispy onions 9.50

Crispy Pork Belly

sriracha honey, zucchini chutney 9.75

   Salads

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

Morels Saute

Cognac cream, grilled county bread 14.50

Roast Sirloin Roulades

                                                      horseradish cream, field greens 8.50

   Main Courses

    North Atlantic Skate Wing Saute

brown butter vinaigrette, wilted spinach, capers,

toasted almonds, spaetzel 21.75

Grilled Gulf Shrimp

shrimp pesto, warm Israeli cous cous with grilled vegetables, heirloom tomatoes and saffron 23.50

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

Grilled Catfish

cajun remoulade, avocado salsa, basmati 18.75

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

Grilled Atlantic Salmon

cucumber and buttermilk sauce, capers, dill, Yukon gold potatoes 24.50

Sea Scallops Sauté

potato 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

Lightly Smoked Roast Range Chicken

herb sauce, yukon gold potatoes, roasted vegetable 17.50

Chicken Cordon Bleu

supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 17.75

Roast Indiana Duckling

natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 22.50

Braised Short Rib of Beef

Burgundy sauce, horseradish mashed potatoes, roasted vegetable 29.50

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.