Lunch, February 17th, 2017
Soup
New England Clam
Chowder 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
Yesterday’s Soup
Smoked Ham, Black Eyed Peas and Kale Cup 3.75 Bowl 4.75
Poultry
Chicken Paprikash
spaetzle, onions and peppers 11.50
Fish
Monkfish Saute
Wasabi
sauce, sriracha, basmati, julienne vegetable 14.75
Fish Too
Grilled Spice Rubbed
Yellowfin Tuna
tomato coulis, basmati, spinach and andouille 14.50
More Fish
Broiled Great Lakes
Whitefish
whole
grain mustard sauce, yukon gold potatoes, vegetable, apple salad 14.25
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
Lightly Smoked
Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable
13.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted
hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Grilled Atlantic Salmon
pesto vinaigrette, yukon gold potatoes, ratatouille 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
sautéed chicken, 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
Chardonnay, Josh
Cellars, California 2015 25.00
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.
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ReplyDeleteLove that they incorporated whole grain mustard into the dish. I am a big fan of whole grain mustard and would love to try that fish. I actually like whole grain mustard so much, I run a website dedicated to it. Click here, if you want to check it out.
ReplyDelete