Dinner,
August 12th, 2016
Shrimp Chowder Cup 4.75 Bowl 5.75
Chef Milos’ Mushroom Cup 2.50 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
First Courses
Escargot Sauté
tomato,
shiitakes,
garlic
and herb butter 6.00
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 6.50
pickled cucumber, field greens 6.50
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,
dried cranberries with a
honey mustard vinaigrette 2.25
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
Heirloom Tomato Salad
crispy prosciutto, balsamic glaze, mixed greens, red wine
vinaigrette 9.00
Grilled Shiitake Salad
goat cheese croutons,
pancetta, field greens, balsamic vinaigrette 4.75
Add Atlantic salmon to any
salad 5.00
Just for Today
Tapas
Chipotle
Chicken Quesadilla
heirloom
tomato, white cheddar,
pickled red
onion 7.50
Baba Ganoush, Hummus and Tapenade
dolmas, house
made pita 8.00
Grilled Great
Lakes Whitefish
Granny Smith apple horseradish, Yukon gold potatoes,
asparagus 22.50
North
Atlantic Sea Scallops Sauté
roast garlic vinaigrette, arugula,
Marcona almonds, crisp prosciutto,
stone ground
mustard mashed potatoes 26.50
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
Grilled Rainbow Trout
remoulade, house smoked
salmon, cucumber, Vidalia onion and dill salad 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, gnocchi
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 13.50
Roast Indiana Duckling
natural sauce, wild rice
with bacon, almonds and lentils, glazed pears, beet salad 15.50
Chicken Cordon Blue
supreme sauce, swiss, smoked
ham, sautéed potatoes, sunny egg, asparagus 17.75
Braised Beef Short Ribs
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Filet Mignon
Cognac sauce, mashed redskin
potatoes, vegetable, crispy onions 6 oz. 21.00 9 oz. 31.00
Warm Chocolate Ganache Cake
(please allow 25 minutes for preparation) 8.00
Featured Wines
Sebastiani,
Sauvignon Blanc, Sonoma 2013 27.00
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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