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
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.
No comments:
Post a Comment