Dinner, July 21st, 2016

Mexican Street Corn Cup 3.75 Bowl 4.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

   
  First Courses

Escargot Sauté

tomatoes, shiitakes,

garlic and herb butter 9.50

Jonah Crab and Shrimp Cake

shrimp sauce, remoulade 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

Asparagus, Prosciutto and Marcona Almond

roast tomato vinaigrette 7.50

Yellowfin Tuna Sashimi

sesame barbeque, kimchi, pickled red onion 8.00

 Main Courses

North Atlantic Skatewing Sauté

artichoke gremolata with pine nuts,

 basmati 22.50

Grilled 16 oz. Ribeye Steak

garlic butter, onion rings, spätzle with bacon and blue cheese 29.50

   Main Courses

Roast Acorn Squash

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

Fried Frog Legs

tomato, garlic and herbs, spinach, basmati 19.25

Grilled North Carolina Catfish
andouille sausage, wilted greens, heirloom tomato 18.50

Lightly Smoked Poached 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 Atlantic Salmon

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

Sea Scallops Sauté

shrimp sauce, fettuccine carbonara, snap peas, prosciutto 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, fine noodles with brie, 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, 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.