Dinner,
August 2nd, 2016
Swiss Onion Cup 3.75 Bowl 4.75
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 and
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
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
Mezze Platter
poached shrimp, hummus, dolmas,
marinated olives, feta,
crisp lavash, pepperoncini 9.00
Baked Brie with Marcona Almonds
red onion chutney 7.00
Baked Brie with Marcona Almonds
red onion chutney 7.00
Main Courses
Roast
Indiana Duckling
natural
sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 15.50
Sea Scallops Sauté
heirloom tomatoes, pine nuts, garlic, olive oil and fettuccini, grana parmesan
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
Yellowfin Tuna
wasabi sauce, basmati, pickled red onion 24.50
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 13.50
Chicken Cordon Blue
supreme sauce, swiss, smoked
ham, sautéed potatoes, sunny egg, asparagus 17.75
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
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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