Lunch, March 25^th, 2017

Soup

Chicken and Andouille Gumbo 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

Manhattan Fish Stew Cup 4.75 Bowl 5.75

Fish

Baked Blue Cod

pecan crust, cauliflower puree, fingerling potatoes, cauliflower and broccoli 13.75

Fish Too

Grilled Catfish

habanero-tomato coulis, mashed potatoes, sweet corn and black bean salsa, avocado salsa 12.75

More Fish

Broiled Great Lakes Whitefish

remoulade, new potatoes, vegetable 14.50

Rice Bowl

Spicy Teriyaki Pork

sriracha aioli, basmati, jalapeno, julienne vegetable, white cheddar 13.50

Lamb

Braised Lamb Shank

natural sauce, warm lentil salad, roasted vegetable 16.00

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

Red Blend, Claude Val, France 2015 25.00

* 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.