Tuesday, July 11, 2017

Dinner, July 11th, 2017
Soup
Roasted Eggplant, Asparagus and Sun-dried Tomatoes Cup 3.75 Bowl 4.75
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
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
Cognac sauce, mashed potatoes, crispy onions 9.75


Salads
House
assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, 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 to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today


Tapas
Mom’s Fried Chicken
honey mustard vinaigrette 7.50
Andouille Sausage and Shrimp in Squid Ink Pasta
8.75

Main Courses
Pan Seared Blue Cod in a Potato Crust
white wine sauce, asparagus 19.75
Blackened Yellowfin Tuna
habanero cream sauce, kohlrabi slaw,
braised spinach and tomato salsa 24.75


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75
Crispy Frog Legs
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
chive vinaigrette, fingerling potatoes, navy bean, corn, and asparagus salad 22.50
Broiled California White Sea Bass
remoulade, new potatoes, vegetable 22.75
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 cream sauce, tomatoes, garlic and herbs 26.50
Alaskan King Crab Rice Bowl
sriracha mayonnaise, bacon, jalapeno, cheddar, sunny egg, corn, pickled red onion 27.75
 Lightly Smoked Roast Range Chicken
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 pears, beet salad 22.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 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 Wine
Cabernet Sauvignon, St. Michelle Vineyards,
50th Anniversary, Columbia Valley 2015 45.00

* 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.


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