Dinner, June 17^th, 2016

Smoked Salmon and Brie Cup 4.75 Bowl 5.75

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

                                                                Wellfleet Oysters on the Half Shell

   cocktail sauce 14.50

     Beef Tenderloin Tips Sauté

Cognac sauce, mashed potatoes, crispy onions 9.50

Crispy Pork Belly

habanero 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

Heirloom Tomato Panzanella

basil, balsamic reduction, baby sweet peppers,

fresh mozzarella 9.50

Escargot Sauté

tomatoes, shitakes,

garlic and herb butter 8.50

Main Courses

Grilled Spice Rubbed Gulf Shrimp

tomato coulis, black bean puree, basmati,

heirloom tomato, avocado 24.50

North Atlantic Skate Wing Sauté

lemon vinaigrette, Mediterranean couscous,

caperberry and artichoke salad 22.50

 Main Courses

Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75

Fried Frog Legs

tomato, garlic and herbs, spinach, basmati 19.25

Poached Lightly Smoked Atlantic Salmon

vermouth sauce, dauphinoise potatoes, capers and artichokes, asparagus 21.50

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts 22.75

Grilled Great Lakes Whitefish

dill sauce, apple horseradish, potato pancakes, asparagus 23.50

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 Blue

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, crispy onions, 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.