Dinner, July 2^nd, 2017

Soup

Seafood and Andouille Gumbo Cup 4.75 Bowl 5.75

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

Blackened Catfish Tacos

shredded lettuce, cheddar, avocado, tomatoes,

salsa and sour cream 9.50

Crispy Calamari

creamy chipotle sauce, lemon wedge 9.50

Main Courses

Pan Seared Monkfish

tomato coulis, roasted fingerling potatoes,

steamed broccoli and cauliflower 22.75

Grilled Ahi Tuna Rice Bowl

fried rice, bean sprouts, cabbage, carrots, egg,

onions, snow peas, avocado, green onions,

seaweed salad, spicy mayonnaise 24.50

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

Lake Perch Sauté

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

Grilled Atlantic Swordfish

remoulade, new potatoes, vegetable 24.50

Sea Scallops Sauté

shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50

Lobster and Gulf Shrimp Fettuccine

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

St. Louis Style Barbeque Ribs – ½ rack

honey habanero barbeque, steak cut fries, coleslaw 18.95

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

Chardonnay, Josh Cellars, California 2015 25.00

Cabernet Sauvignon, St. Michelle Vineyards,

50^th 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 bore illness.