Easter Sunday, April 16, 2017

Soups

Chicken, Vegetable and Spaetzle Cup 4.00 Bowl 5.00

Gazpacho, sour cream and croutons Cup 4.00 Bowl 5.00

Chef Milos' Mushroom Cup 4.00 Bowl 5.00

First Courses

Mediterranean Plate

hummus, tabbouleh, grape leaves, olives and feta 8.25

Jonah Crab and Shrimp Cake

remoulade shrimp sauce 9.00

House Smoked Atlantic Salmon

pickled cucumber, field greens 9.50

Wellfleet Oysters on the Half Shell

cocktail sauce, horseradish 14.50

Roulades of Roast Beef Sirloin

horseradish whip 9.50

Crispy Pork Belly

habanero honey, zucchini chutney 9.75

Salads

House Salad

assorted greens, walnuts, grapefruit segments, red onions and

dried cranberries with a honey mustard vinaigrette 4.00

Rocky’s Caesar 6.75

Farmer’s Salad

cottage cheese, peppers, onions, tomatoes, cucumbers, olives, hard boiled egg, celery seed vinaigrette 8.50

Grilled Shiitake Salad

chevre croutons, pancetta, field greens, balsamic vinaigrette 7.75

Just For Easter

Skatewing Saute

brown butter vinaigrette, wilted spinach,

marcona almonds, basmati, caper berries 22.50

Grilled Yellowfin Tuna

oriental citrus glaze, rice cake 24.50

Honey Mustard Glazed Ham

scalloped potatoes, caramelized pineapple, gorgonzola and Vidalia onion, green beans 16.75

Roast Rack of Lamb Persillade

rosemary and garlic sauce

potato pancakes, ratatouille, asparagus 37.50

Main Courses

Roast Acorn Squash

stuffed with wild rice, almonds, dried cherries and spinach, shallot coulis 14.75

Poached Lightly Smoked Salmon

cucumber and buttermilk sauce, caper berries, dill, Yukon golds 21.50

    Lake Perch Sauté

wilted spinach with shiitakes, brown butter vinaigrette, basmati, hazelnuts 23.75

Broiled Great Lakes Whitefish

citrus vinaigrette, spring vegetable and cracked wheat salad 22.50

Walleye Saute

almond crust, red pepper sauce, asparagus 22.75

Grilled North Atlantic Swordfish

remoulade, new potatoes, green beans 24.50

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 26.50

Lightly Smoked Roast Range Chicken

herb sauce, brie and fine noodles, roasted vegetables 17.75

Chicken Cordon Bleu

supreme sauce, gruyere, smoked ham, sautéed potatoes, fried egg, asparagus 17.75

Roast Indiana Duckling

natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onion, glazed pears 22.50

Braised Short Rib of Beef

Burgundy sauce, horseradish mashed potatoes, crispy onions, roasted vegetable 28.50

Grilled Ribeye of Beef 16 oz.

scalloped potatoes, skillet mushrooms with garlic and herbs asparagus 29.50

Filet Mignon

Cognac and black peppercorn sauce,  

mashed redskin potatoes, crispy onions* 9 oz. 31.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood,

shellfish or eggs may increase your risk of food borne illness.