Dinner,
October 27th, 2016
Soup
Chicken Noodle Cup 3.75 Bowl 4.75
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Butternut Squash, sour cream, toasted almonds 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
pickled cucumber, field greens 9.50
Wellfleet Oysters on the Half Shell
cocktail sauce 14.50
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
Kale Salad
apple
cider baked acorn squash, pomegranate, fennel, dates,
marcona
almonds, shallot, cider vinaigrette 8.50
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
Crispy Bay Scallops
spicy shrimp
palomino sauce 8.50
Burrata, Prosciutto, Dolmades
heirloom
tomatoes, hummus 9.50
Main Courses
Roast Monkfish
leek
coulis, wild mushroom risotto, wilted spinach 22.75
12oz. Dry Aged Sirloin Steak
Burgundy sauce, scalloped
potatoes
roast brussel
sprouts 34.50
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 Great Lakes Whitefish
remoulade, new potatoes, green beans 23.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach
with shiitake mushrooms, basmati, toasted hazelnuts 23.75
Grilled Atlantic Salmon
tomato coulis, yukon gold potatoes,
tomato, basil and vidalia onion salad
23.75
Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto
26.50
Gulf Shrimp and Lobster Fettuccine
tomatoes, garlic, herbs 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 apples, 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, Rex
Hill, Willamette Valley 2012 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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