Tuesday, August 9, 2016

Lunch, August 9th, 2016
Michigan Corn and Cumin Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 2.50 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
Just For Today
Yesterdays Soup
Chicken Pot Pie Cup 3.75 Bowl 4.75
Pasta
Penne Bolognaise
 fresh basil, béchamel, grana parmesan 10.50
Salad
Sea Scallops Saute
heirloom tomatoes, basil and red onion, herb vinaigrette 14.50
Omelet
Smoked Salmon and Brie
vermouth sauce, artichokes and capers 10.50
Fish
Grilled Spice Rubbed Catfish
tomato coulis, yellow tomato salsa, basmati 12.75
Fish Too
Great Lakes Walleye and Gulf Shrimp
brown butter shrimp sauce, basmati, warm greens, haricots vert, marcona almonds 14.50
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 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 


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 fo

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