Lunch, September 20^th, 2016

Loaded Potato Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

Just For Today

Yesterdays Soup

Roasted Acorn Squash with sweet corn, peppers and bacon Cup 3.75 Bowl 4.75

Fish

Grilled Brook Trout

red pepper coulis, basmati, celeriac salad 13.75

Fish Too

Grilled Catfish

ginger sauce, mashed potatoes, sweet corn and peppers 12.75

More Fish

Bay Scallops Saute

pesto, sun-dried tomatoes, red onion and eggplant 13.50

Pork

Pork Medallions Saute

coarse grain mustard sauce, sautéed potatoes, vegetable 14.50

Salads

House

mixed greens, walnuts, grapefruit segments, red onions

 and dried cranberries with a honey mustard vinaigrette 4.00

Rocky’s Caesar

roasted peppers, tapenade, garlic and alouette croutons 7.50

Add Grilled Chicken Breast 3.50

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

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

tomato coulis, yukon gold potatoes, heirloom tomato salad 13.75

Shrimp Provençale

artichokes, tomato, garlic and herbs, fettuccine 13.75

Shrimp and Crab Cakes

remoulade, mashed potatoes, vegetable 14.25

Chicken Scaloppini Oscar

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. 24.00 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 

Featured Wines

Sebastiani, Sauvignon Blanc, Sonoma 2013 27.00

Pinot Noir, Marimar Estate, Dona Margarita Vineyard, Sonoma 2013 70.00

* 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.