Lunch, November 3^rd, 2016

Soup

Potato and Leek 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

Tasting of Three Soups 5.75

Just For Today

Yesterdays Soup

Smoked Ham and Navy Bean Cup 3.75 Bowl 4.75

Quiche

Smoked Ham, White Cheddar, Caramelized Onions, Spinach, Roasted Red Peppers and Mushrooms

mixed greens, red wine vinaigrette 10.50

Fish

Cape Bluefish Saute

parmesan crust, lemon-herb sauce, fingerling potatoes, vegetable 13.50

Fish Too

Pan Seared Walleye

potato crust, béarnaise, glazed Brussels sprouts and bacon 14.25

More Fish

North Atlantic Skatewing Saute

brown butter vinaigrette, basmati, wilted spinach, toasted almonds and capers 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 14.50 Dinner Portion 23.75

Grilled Atlantic Salmon

tomato coulis, yukon gold potatoes, heirloom tomato salad 13.75

Shrimp Provencal

artichokes, tomato, garlic and herbs, angel hair 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, Rex Hill, Willamette Valley 2012 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.