Dinner, December 14^th, 2017

Soup

Cabbage, Leek and Andouille 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

Crispy Calamari

sriracha mayonnaise, pepperoncini rings,

mixed greens 9.50

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

candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes, gorgonzola,

pumpkin 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

Tasting of

capicola, prosciutto, soppressata, fruit,

brie in a puff pastry, ratatouille stuffed mushroom caps, 

Mom’s fried chicken skewers 10.00

Escargot Saute

escargot butter, tomatoes 9.75

Main Courses

Grilled Mahi

brown butter vinaigrette, wilted spinach, pomegranate, butternut squash ravioli, butternut squash coulis 22.75

Beef Tenderloin Wellington

Burgundy sauce, roasted fingerling potatoes, asparagus 34.50

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

Lightly Smoked Poached Atlantic Salmon

vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50

Broiled Atlantic Salmon

light garlic sauce, yam puree, ratatouille 22.75

Broiled Great Lakes Whitefish

remoulade, new potatoes, vegetable 23.50

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

Pan Seared Tuna

light basil sauce, saffron infused basmati, grilled pineapple, green onion, and melon salad 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

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.