Dinner, July 27th, 2016

Minestrone 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

tomato, shiitakes,

garlic and herb butter 8.50

Gulf Shrimp Ceviche 8.75

 Jonah Crab and Shrimp Cake

shrimp sauce, remoulade 9.00

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 and Goat Cheese Salad

basil vinaigrette 7.50

Pulled Pork Sliders

barbeque sauce, onion ring,

pickled red onion 8.00

 

    Main Courses

Scottish Ocean Trout Sauté

stone ground mustard sauce,

potato pancakes 23.50

Grilled Yellowfin Tuna

avocado salsa, kimchi, basmati 24.75

   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

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

Great Lakes Walleye Sauté

pecan crust, crab sauce, asparagus 23.50

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

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 Beef Short Ribs

Burgundy sauce, caramelized onions, sautéed potatoes, vegetable 28.50

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.