Saturday, October 14, 2017

Dinner, October 14th, 2017
Soup
Cauliflower Polonaise Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho Cup 4.25 Bowl 5.25
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 8.75
Caribou Oysters on the Half Shell 15.50

Steamed Acadia Park Mussels
coconut-green curry sauce, green onion 9.50
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 5.00
Rocky’s Caesar
marinated peppers, tapenade, garlic and alouette croutons 7.50
Spinach Salad
berries and melon, candied pecans, goat cheese, zucchini bread, sweet and sour dressing 8.50
Heirloom Tomato Salad
spring greens, blue cheese, crispy prosciutto, grilled sweet onion, tomato vinaigrette 8.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
Crispy Calamari
roasted garlic and caper provencal sauce, mixed greens 9.50
Steamed Acadia Park Mussels and Littleneck Clams

garlic butter white wine broth, linguine,

spinach, parmesan 9.75

Main Courses
Silk Snapper Sauté
soy sauce marinade, ginger infused basmati,
hoisin glazed pineapple and broccoli 22.75
Grilled Ahi Tuna Bowl
sriracha mayonnaise, wasabi sauce, vegetable fried rice, 
seaweed salad, avocado, toasted sesame seeds 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, vegetable 21.50
Broiled Atlantic Salmon
heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75
Broiled Great Lakes Whitefish in an Herb Crust
herbed white wine sauce, basmati, green beans 23.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 23.75
Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
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
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetable 18.25
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.50
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 22.50
 Slow Roasted Lamb Shank
rosemary-garlic sauce, pesto risotto cakes, Mediterranean squash, green beans 25.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
peppered Cognac sauce, roasted garlic mashed potatoes, pom pom mushroom salad 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) 9.00

Featured Wine
Chardonnay, Josh Cellars, California 2015 25.00
Cabernet Sauvignon, Elizabeth Spencer, Napa 2011 70.00

* 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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