Tuesday, October 11, 2016

Dinner, October 11th, 2016
Chicken and Wild Rice with Lemon 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 9.50
Kumamoto Oysters on the Half Shell
cocktail sauce 18.00

Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy onions 9.75
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
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic vinaigrette 7.75
Farmer’s Salad
cottage cheese, peppers, onions, tomatoes, cucumbers, olives,
hard-boiled egg, celery seed vinaigrette 8.50
Add Atlantic salmon to any salad 5.00
Just for Today


Tapas
Smoked Whitefish Pate 7.50
House Smoked Salmon
linguine alfredo 9.00

Main Courses
Grilled Hawaiian Hebi
herbed vinaigrette, new potatoes, grilled vegetables 21.75
Tournedos of Beef Tenderloin Saute
Cognac and chanterelle sauce, redskin mashed potatoes, roasted vegetable ragu, green beans 26.50



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
Broiled North Atlantic Blue Cod
remoulade, fingerling potatoes, green beans 20.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts 22.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes, tomato, basil and vidalia onion salad 23.75
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 22.50
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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