Dinner, January 4th,2018

Dinner, January 4, 2018

Soup

Chicken and Pork Teriyaki 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

Shrimp Tempura

peanut sauce, seaweed salad 9.75

Veal Tortellacci

vegetable jardinière 8.50

                                     

Main Courses

Baked Rainbow Trout Stuffed with Crab and Mushrooms

roasted redskin new potatoes, asparagus 22.75

Skate Wing Sauté

basmati, brown butter vinaigrette,

 wilted spinach saute 22.50

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

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25

Alaskan King Crab Rice Bowl

shrimp sauce, sriracha aioli, basmati, andouille sausage, corn, scallions, tomatoes, sunny egg 24.75

Sea Scallops Sauté

shrimp sauce, gnocchi carbonara, snap peas, prosciutto 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

Braised Short Rib of Beef

burgundy sauce, mashed redskin 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

Grilled T-Bone Steak

wild mushrooms, mashed potatoes, roasted vegetables, green beans 28.50

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.