Dinner, October 4^th, 2017

Soup

Red Bean Chili 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

House Smoked Columbia River Sturgeon

apple horseradish 10.50

Caribou Oysters on the Half Shell 15.50

Steamed Acadia Park Mussels

garlic-butter and white wine sauce, trinity of vegetables, garlic toast points 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

Caprese Salad

heirloom tomatoes, mozzarella, basil,

mixed greens, balsamic reduction 8.75

Smoked Chicken with Squid Ink Pasta

creamy provencal sauce, wilted spinach, parmesan 8.75

Main Courses

Pan Seared Maldives Tuna

teriyaki sauce, ginger infused basmati,

sautéed vegetables, avocado 24.75

Grilled T-Bone Steak – 16oz.

Burgundy sauce, goat cheese and herb mashed potatoes, shiitake mushroom and tomato salad 28.50

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

Broiled Blue Cod

remoulade, new potatoes, vegetable 19.75

Lightly Smoked Poached Atlantic Salmon

vermouth sauce, scalloped potatoes, capers and artichokes, asparagus 21.50
Broiled Atlantic Salmon

heirloom tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75

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, asparagus 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

Grilled Ribeye Steak – 16 oz.

Burgundy sauce, horseradish mashed potatoes, garlic and herb mushrooms, grilled summer vegetables 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.