Lunch, April 24^th, 2017

Soup

Cauliflower and Smoked Chicken Chowder Cup 3.75 Bowl 4.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75

Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75

Tasting of Three Soups 5.75

Just For Today

Yesterday’s Soup

Tomato Florentine Cup 3.75 Bowl 4.75

Sandwich

Grilled Chicken Wrap

red wine vinaigrette, hummus, tabbouleh, feta, roasted red peppers, spring mix, French fries 10.50

Fish

Pan Seared Cape Bluefish

shrimp sauce, basmati, julienne vegetables, baby bok choy 13.75

Fish Too

Grilled Swordfish and Shrimp

white wine sauce, new potatoes, Brussels sprouts with bacon 14.50

Pasta

Smoked Chicken Penne

alfredo sauce, spinach, tomatoes, broccoli 12.75

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, penne 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.