Dinner, April 24th, 2017
Soup
Chef Milos’
Mushroom Cup 3.75 Bowl 4.75
Gazpacho 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
Wellfleet 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
assorted
greens, walnuts, grapefruit segments, red onions, dried cranberries with a
honey mustard vinaigrette 4.00
Rocky’s Caesar
marinated bell peppers, tapenade, garlic
and alouette croutons 7.50
Grilled Shiitake Salad
goat cheese croutons, crispy prosciutto,
field greens, balsamic vinaigrette 7.75
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
Mediterranean Plate
hummus, tabbouleh, dolmas, pita chips 8.50
Tuna Tataki
Ponzo dressing, shredded lettuce 9.50
Main
Courses
Hawaiian Grey Snapper
tarragon cream sauce, penne and cheese,
julienne vegetable 23.50
Blackened Yellowfin Tuna
shrimp sauce,
basmati, pineapple salsa, bok choy 24.75
Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild
rice, lentils, almonds, dried cherries and spinach 14.75
Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati
19.25
Broiled Cape Bluefish
remoulade, new potatoes, vegetable 19.75
Lightly Smoked Poached Atlantic Salmon
pesto
vinaigrette, scalloped 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
Lobster and
Gulf Shrimp Penne
lobster cream sauce, tomatoes, garlic,
herbs 27.50
Alaskan King Crab Rice Bowl
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
Pan Seared Pork Chop
natural sauce,
scalloped potatoes, green beans 23.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed
potatoes, roasted vegetable, crispy onions 28.50
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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