Saturday, October 8, 2016

Lunch, October 8th, 2016
Broccoli 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
Oyster and Brie Cup 4.75 Bowl 5.75
Sandwich
Barbeque Chicken Quesadilla
salsa, lettuce and sour cream 9.75
Omelet
Smoked Gouda, Shiitake Cherry Tomato and Spinach
mixed greens, red wine vinaigrette 10.75
Poultry
Chicken Paprikash
spaetzle, peppers and onions 11.50
Pork
Braised Pork Shank
pork jus, basmati, tomato and Brussels sprouts 13.50
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, penne 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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