Dinner, April 26th, 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
Gulf Shrimp and Lump Crab
bacon, caramelized onion, cheese sauce
and penne 9.50
Flank Steak Quesadilla
sriracha aioli, pico de gallo,
sour cream, lettuce and cheese 9.50
Main
Courses
Pan Seared Skatewing
cucumber-dill sauce, basmati, grilled
romaine 21.50
Grilled Rainbow Trout
coarse grain
mustard sauce, roasted fingerling potatoes, braised Napa cabbage 22.50
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
Broiled Tilapia
remoulade, new potatoes, vegetable 19.50
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
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed
potatoes, roasted vegetable, crispy onions 28.50
Burgundy sauce, wild mushroom pilaf, mixed
vegetables 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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