Monday, November 27, 2017

Dinner, November 27th, 2017
Soup
Turkey Noodle Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds 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
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
sriracha mayonnaise, shredded lettuce,
cheddar blend, avocado salsa 8.75
Steamed Acadia Park Mussels and Littleneck Clams
garlic and white wine broth,
trinity of vegetables, parmesan 9.50

Main Courses
Pan Seared Mahi
red pepper coulis, fingerling potato, andouille,
caramelized onion, kale, and tomato sauté 22.75
Grilled Ahi Tuna
kimchi broth, spicy mayonnaise, ginger infused basmati,
baby bok choy, toasted sesame seeds, avocado 24.75


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75
Lightly Smoked Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
Broiled Atlantic Salmon
tomato crust, light basil sauce, angel hair with garlic, olive oil and parmesan 22.75
Broiled Spice Rubbed George’s Bank Cod
cajun remoulade, new potatoes, vegetable 22.75
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
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, trinity of vegetables, 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
natural sauce, herbed mashed potatoes, Mediterranean squash, green beans 25.50
Braised Short Rib of Beef
Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
Grilled T-Bone, Panko Bread Crumbs, Dijon, Garlic, and Herbs
Cognac sauce, chanterelle mushrooms, horseradish mashed potatoes, roasted vegetables - 16 oz. 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
Red Wine Blend, Claude Val, France 2015 25.00

* 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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