Lunch, July 23^rd, 2016

Seafood Chowder Cup 4.75 Bowl 5.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

Just For Today

Yesterday’s Soup

Shrimp with Heirloom Tomato and Basil Cup 4.75 Bowl 5.75

Pasta

White Clam Bucatini

garlic butter, sun dried tomatoes, zucchini and summer squash 13.75

Sandwich

Slider Trio

Barbeque pulled Chicken, Sliced Sirloin with Cheddar, Meatloaf with Sausage Gravy 10.75

Fish

Broiled Great Lakes Whitefish

white wine sauce, artichoke crust, yukon gold potatoes, asparagus 13.75

Fish Too

Spiced Rubbed Catfish

spicy shrimp sauce, avocado salsa, basmati 12.75

Pork

Pork Tenderloin Medallions

whole grain mustard sauce, spaetzle, cranberry orange relish14.00

Salads

House

mixed greens, walnuts, grapefruit segments, red onions

 and dried cranberries with a honey mustard vinaigrette 4.00

Heirloom Tomato Salad

crispy prosciutto, balsamic glaze, mixed greens, red wine vinaigrette 9.00

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

Add Grilled Atlantic Salmon to any Salad 5.00

Main Courses

Poached Lightly Smoked Atlantic 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 potatoes 13.75

Shrimp Provençale

 artichokes, tomato, garlic and herbs, penne 13.75

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.