Saturday, September 3, 2016

Dinner, September 3rd, 2016
Heirloom Tomato with campanelle Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 2.50 Bowl 4.75
Gazpacho Cup 3.75 Bowl 4.75
First Courses

Escargot Sauté
tomato, shiitakes,
garlic and herb butter 6.00
Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 6.50
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 2.25
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 6.75
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 4.75
Add Atlantic salmon to any salad 5.00
Just for Today

Tapas
Acadia Park Mussels
pernod cream, heirloom tomatoes,
garlic bacon and chives 9.50
House Smoked Chicken Quesadilla
sriracha aioli, pickled red onion,
avocado salsa 7.75
Main Courses
Monkfish Saute
chardonnay sauce, mashed potatoes, capers,
leeks and shitakes 22.75
Broiled Lemon Sole
brown butter vinaigrette, wilted spinach, basmati, marcona almonds 23.00

Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
Fried Frog Legs
remoulade, new potatoes, green beans 19.25
Grilled Catfish
remoulade, new potatoes, green beans 19.50
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 13.50
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 15.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Sirloin Steak Saute
chanterelles, Cognac and cream, yukon gold potatoes, caramelized onions, green beans 28.50
Filet Mignon
Cognac sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 21.00 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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