Dinner, October 5^th, 2017

Soup

Tomato Basil 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

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

sriracha mayonnaise, mixed greens 9.50

St. Louis Style Ribs

dried tart cherry barbeque sauce,

mashed potatoes, vegetables 9.75

Main Courses

Frutti di Mare

creamy provencal sauce, salmon, shrimp, scallops, halibut,

 mussels, squid ink pasta, parmesan 24.50

Grilled T-Bone Steak – 16oz.

Cognac sauce, roasted garlic mashed potatoes,

shiitake mushroom and tomato salad 27.75

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
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 Yellowfin Tuna

teriyaki glaze, basmati, sautéed Asian vegetables 24.75

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.