Dinner,
October 1st, 2016
Smoked Chicken and Corn Chowder 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
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
Gulf Shrimp and
Jonah Crab Stuffed Mushroom Caps and
Sweet Peppers
béarnaise sauce
12.50
Duck Liver Pate
toast points,
capers and brunoise red onions 9.50
Main Courses
Blue Cod Saute
potato
crust, stone ground mustard sauce,
green
beans 19.50
Grilled Atlantic Swordfish
oriental citrus glaze, basmati,
grilled vegetables 24.50
Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils,
almonds, dried cherries and spinach 14.75
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
Grilled Yellowfin Tuna
remoulade, new
potatoes, green beans 24.00
Gulf Shrimp and Lobster Fettuccine
tomatoes, garlic, herbs 26.50
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.
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