Dinner,
March 23rd, 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
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
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
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.
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