Dinner,
August 22nd, 2016
Roasted Garlic and Summer Squash 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 7.50
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
Mezza
tabbouleh, hummus, marinated feta,
pickled beets, calamata olives 7.50
Grilled
Meatloaf Sliders
sausage gravy,
heirloom tomato salad 8.00
Main Courses
Cape
Bluefish Saute
stone ground mustard sauce, potato pancakes with house
smoked salmon 22.50
Broiled
Alaskan Halibut
roasted cauliflower with capers, raisins and
maracona almonds, basmati 24.50
Main Courses
Roast Acorn Squash
sweet potato puree, stuffed
with wild rice, lentils, almonds, dried cherries and spinach 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
Great Lakes Whitefish
cucumber, dill and caper salad, horseradish mashed
potatoes, asparagus 22.50
Lake Perch Sauté
brown butter
vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts
22.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes,
heirloom tomato salad 23.75
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 Rib
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, Marimar
Estates, Dona Margarita Vineyard, Sonoma 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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