Dinner,
January 22nd, 2017
Soup
Chicken Chili with Black Beans and Corn 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
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
Blue Pointe Oysters on the Half
Shell
14.50
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
Veal Agnolotti
wilted spinach and wild mushrooms 8.50
Tuna Nicoise Salad
red wine vinaigrette, mixed greens,
olives, eggs,
cherry tomatoes, green beans, potatoes.10.50
Main Courses
Broiled Monkfish Ala Persillade
white wine sauce, mashed potatoes,
broccoli and
cauliflower 22.50
Pan Seared Ocean Trout
Israeli couscous salad with
truffle oil,
green and white asparagus 23.75
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
Blue Cod Sauté
lobster sauce, basmati, green beans and cherry
tomatoes 19.75
Lightly
Smoked Poached Atlantic Salmon
vermouth sauce, dauphinoise potatoes,
capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
Grilled Atlantic Salmon
pesto vinaigrette, dauphinoise potatoes,
ratatouille 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach
with shiitakes, basmati, toasted hazelnuts 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
Chardonnay, Josh Cellars,
California 2015 25.00
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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