Sunday, September 11, 2016

Dinner, September 11th, 2016
Tomato Basil Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
First Courses


Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
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 4.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 7.50
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 6.75
Add Atlantic salmon to any salad 5.00
Just for Today


Tapas
Caprese Plate
fresh mozzarella, heirloom tomatoes, basil,
olive oil, and kalamata olives 8.75
Yemista
heirloom tomatoes stuffed with house ground beef, tomato reduction, basmati, onions, garlic
and Grecian herbs 9.75

Main Courses
Monkfish Saute
red pepper coulis, basmati,
jardinière vegetables 22.50
Grilled Atlantic Swordfish
tomato coulis, sautéed potatoes,
cauliflower and celeriac salad 24.50


Main Courses
Fried Frog Legs
tomato, garlic and herbs, spinach, basmati 19.25
Grilled Great Lakes Whitefish
remoulade, new potatoes, vegetable 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
Gulf Shrimp and Lobster Fettuccine
tomatoes, garlic, herbs 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 17.75
Chicken Cordon Blue
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 17.75
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 22.00
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Filet Mignon
Cognac sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 24.00 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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