Dinner, September 22^nd, 2016

Chicken Carbonara 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

Savory French Toast

spicy tomato cream, fresh mozzarella, hard salami, heirloom tomato garnish 7.50

Smoked Salmon

vermouth sauce, capers, artichokes and penne pasta 8.00

Main Courses

Persillade Crusted Cape Bluefish

champagne mustard sauce, basmati, green beans 18.50

Baked North Atlantic Flounder

shrimp sauce, fingerling potatoes,

spinach florentine 21.50

Main Courses

Roast Acorn Squash

sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75

Grilled Lake Trout

remoulade, new potatoes, vegetable 19.00

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

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

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.