Tuesday, April 25, 2017

Dinner, April 25th, 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
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
Mini Lavash Wraps
roast sirloin and horseradish whip, veggie and hummus with feta, 
smoked ham and fried pickle with cheddar 7.75
Gulf Shrimp Cocktail
9.75

Main Courses
Hawaiian Grey Snapper Sauté
shrimp and red curry sauce, basmati, pineapple salsa 23.50
Char Grilled Beef Ribeye – 16oz.
Burgundy sauce, horseradish mashed potatoes,
sherry mushrooms, Brussel Sprouts 28.50


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach 14.75
tomato, garlic and herbs, spinach, basmati 19.25
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Grilled Atlantic Salmon
pesto vinaigrette, scalloped potatoes, ratatouille 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Yellowfin Tuna
remoulade, new potatoes, vegetable 24.75
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
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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