Dinner, October 7^th, 2016

Oyster and Brie Cup 4.75 Bowl 5.75

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

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

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

Chicken Wings

tangy sriracha sauce, black beans and rice,

with kimchi and scallions 7.50

Chanterelles Saute

sherry, shallots and cream 10.50

Main Courses

Pan Seared Yellowfin Tuna

ginger citrus glaze, basmati, apple salad 23.75

Grilled Atlantic Swordfish

red pepper coulis, Israeli couscous,  

cucumber dill salad 24.50

Main Courses

Roast Acorn Squash

sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75

Persillade Crusted North Atlantic Blue Cod

remoulade, fingerling potatoes, green beans 18.50

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, 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 ill