Lunch, June 30^th, 2016

Borscht 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

Yesterdays Soup

Indian Style Lentil Cup 3.75 Bowl 4.75

Frittata

Smoked Chicken, Morel and Cheddar

Madeira sauce, sautéed potatoes, arugula, balsamic vinaigrette 10.50

Quiche

Smoked Salmon and Artichoke

white wine sauce, spring mix, red wine vinaigrette 11.50

Fish  

Broiled Blue Cod

dill sauce, yukon gold potatoes, asparagus, heirloom tomato salad 13.50

Something Else

Chicken Tortilla Tacos

sriracha aioli, black bean salsa, basmati 10.75

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, fettuccine 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, sunny 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.