Lunch, September 22^nd, 2017

Soup

Smoked Ham and Mushroom Cup 4.25 Bowl 5.25

Chef Milos’ Mushroom Cup 4.25 Bowl 5.25

Gazpacho, sour cream, croutons Cup 4.25 Bowl 5.25

Tasting of Three Soups 5.75

Just For Today

Yesterday’s Soup

Smoked Ham and Mushroom Cup 4.25 Bowl 5.25

Pasta

Steamed Littleneck Clams and Mussels

provencal sauce, eggplant, sweet corn, artichokes, zucchini and squash, fettuccine 12.75

Fish

Broiled Blue Cod

remoulade, basmati, spinach, roasted tomato 13.75

Shellfish

Gulf Shrimp Saute

lemon-thyme sauce, basmati, sugar snap peas, diced tomatoes, bell peppers, radish 13.75

Beef

Grilled Flat Iron Steak

Burgundy sauce, rosemary mashed potatoes, vegetable 14.50

Salads

House

` mixed greens, walnuts, grapefruit segments, red onions

 and dried cranberries with a honey mustard vinaigrette 5.00

Rocky’s Caesar

roasted peppers, tapenade, garlic and alouette croutons 7.50

Heirloom Tomato Salad

spring greens, blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 8.50

Spinach Salad

summer fruit, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50

Wedge of Iceberg

bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50

Add to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 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

Broiled Atlantic Salmon

heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 15.50

Gulf Shrimp Provencal

artichokes, tomato, garlic and herbs, fettucine 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 

* 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.