Dinner, March 23^rd, 2017

Soup

Potato, Leek and Bacon 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

Blue Pointe Oysters on the Half Shell

14.50

Beef Tenderloin Tips Sauté

Cognac sauce, mashed potatoes, crispy onions 9.75

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, crispy prosciutto, 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

Mom’s Chicken Skewers

honey mustard vinaigrette, basmati rice 7.75

Roulades of Roast Sirloin with Horseradish Whip and
Baked Mushroom Caps Stuffed with a Ham Duxelle

spring mix 8.75

Main Courses

Baked Blue Cod in a Pecan Crust

lemon-caper sauce, potato medley,

 grilled vegetables 18.50

Pan Seared Monkfish

red curry sauce, roasted fingerling potatoes,

cauliflower 22.75

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

Lightly Smoked Poached Atlantic Salmon

vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Rainbow Trout

mustard sauce, sundried tomato risotto, broccoli and green beans 22.50

Grilled Atlantic Salmon

pesto vinaigrette, scalloped potatoes, ratatouille 22.50

Broiled Great Lakes Whitefish

remoulade, new potatoes, vegetables 23.50

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

Red Blend, Claude Val, France 2015 25.00

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.