Dinner,
August 7th, 2016
Smoked Ham and Potato 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 4.75
Add Atlantic salmon to any
salad 5.00
Just for Today
Tapas
Baked Brie,
Hazelnut Crust
mango chutney 8.00
Pan Seared Whitefish
stone ground
mustard remoulade 9.00
Main Courses
Great Lakes Walleye Sauté
horseradish
sauce, arugula, Marcona almonds,
crisp
bacon, basmati 23.50
Grilled
Alaskan Sockeye Salmon
heirloom tomatoes,
artichokes, capers and celery hearts,
Yukon gold potatoes 24.50
Main Courses
Roast Acorn Squash
shallot coulis, stuffed with
wild rice, lentils, almonds, dried cherries and spinach, tomato coulis 14.75
Grilled Catfish
remoulade, Yukon gold potatoes,
asparagus 18.50
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
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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