Lunch, 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
Just For Today
Yesterdays Soup
Beef Vegetable Cup 3.75 Bowl 4.75
Sandwich
Char Grilled Beef
Tenderloin Burger
barbeque sauce, swiss and crispy onions on brioche, French fries
10.50
Pasta
Smoked Chicken and Penne
Cognac-cream sauce, grape
tomatoes, broccoli, white peppers and crispy prosciutto 10.75
Fish
Lake Trout Saute
shrimp
sauce, basmati, wilted spinach, shiitakes and toasted almonds 13.00
Rice Bowl
Asian Glazed Chicken Thighs
sriracha
aioli, carrots, purple cabbage, kimchi and white cheddar 10.75
Salads
House
mixed 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
Heirloom Tomato Salad
crispy prosciutto, balsamic glaze, mixed greens, red wine vinaigrette
9.00
Rocky’s Caesar 6.00 add Grilled Chicken Breast 9.25
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic
vinaigrette 4.75
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini,
grilled gulf shrimp 9.50
Add Grilled Atlantic Salmon
to any Salad 5.00
Main Courses
Poached Lightly Smoked Atlantic Salmon
vermouth sauce, dauphinoise potatoes,
artichokes and capers 13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted
hazelnuts,
Lunch Portion 13.50 Dinner Portion 22.75
Grilled Atlantic Salmon
buttermilk-cucumber sauce, cucumber salad, capers and dill, yukon
gold potatoes 13.75
Shrimp Provençale
artichokes, tomato, garlic and herbs, fettucine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, Jonah crab and shrimp cake,
béarnaise sauce, sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms,
roasted vegetables 9.00
Beef Tenderloin Tips Saute
in a baked potato, Cognac sauce,
sherry mushrooms, roasted vegetable 14.00
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes,
crispy onions 6 oz. 21.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad
and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50
Featured Wine
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 bo
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