Lunch, October 18th, 2016
Soup
Cauliflower Polonaise 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
Yesterday’s Soup
Beef Barley and Vegetable Cup 3.75
Bowl 4.75
Pasta
Three Cheese Tortellini
alfredo sauce, smoked chicken
tomatoes, carrots, spinach 12.50
Salad
House Smoked Salmon
red
wine vinaigrette, spring greens, cucumber salad, dolmas, hummus, pita chips
11.75
Fish
Grilled Blackened Catfish
tomato coulis, basmati, Michigan
sweet corn and black bean salad 12.75
Beef
Beef Tenderloin Tournedos Saute
carrot coulis, risotto and barley,
asparagus 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
Grilled Shiitake Salad
goat cheese croutons, pancetta, field greens, balsamic
vinaigrette 7.75
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 Provencal
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.
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