Dinner,
August 1st, 2016
Smoked Chicken and Lemon 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
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 9.50
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
Gulf Shrimp
Cocktail
cucumber salad 9.50
Heirloom
Tomato Salad
balsamic glaze, feta, mixed greens,
red wine vinaigrette 7.50
Main Courses
Pan Seared
Blackened Catfish
tomato
coulis, cheddar polenta, vegetable 19.75
Grilled Yellowfin Tuna
kimchi broth, wasabi sauce, basmati 24.50
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
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, dauphinoise potatoes, capers and artichokes, asparagus 21.50
vermouth sauce, dauphinoise potatoes, capers and artichokes, asparagus 21.50
Char Grilled
Sockeye Salmon
remoulade, new potatoes, green beans 22.50
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, brie with fine
noodles, 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 Beef Short Ribs
Burgundy sauce, horseradish
mashed potatoes, roasted vegetables, crispy onions 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.
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