Lunch, August 5th, 2016
Seafood Gumbo 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
Yesterday’s Soup
Smoked Ham and Potato Cup 3.75 Bowl 4.75
Shellfish
Sea Scallops Saute
garlic and herb Alfredo, asparagus tips, sun-dried tomatoes 14.50
Fish
Grilled Lake Trout
shrimp sauce, yukon gold
potatoes, asparagus 13.75
Fish Too
North
Atlantic Skatewing Saute
brown
butter vinaigrette, basmati, toasted almonds, wilted spinach 13.50
Something Else
Smoked Chicken Frittata
with
spinach, tomato and red onions, field greens, red wine vinaigrette 9.50
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 21.75
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
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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