Dinner, January 20, 2018

Soup

New England Clam Chowder Cup 5.25 Bowl 6.25
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

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

Jonah Crab and Shrimp Cake

shrimp sauce, remoulade 9.00

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

Baked Brie

white wine and thyme, shiitake mushrooms,

herbed pita chips 9.25

Roasted Duck Hash

Natural sauce, fingerling potatoes, caramelized onions, 

sunny quail egg, pickled scallions 10.50

Main Courses

Pan Seared Yellowfin Tuna

ginger soy glaze, cashew cream, rice noodles,

Asian vegetables, radish sprouts 24.75

Grilled Lamb T-Bones

roasted garlic sauce, rosemary mashed potatoes,

asparagus 27.50

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 Great Lakes Whitefish

whole grain mustard sauce, new potatoes, melted leeks, asparagus 23.50

Grilled Swordfish

tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75

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

Lobster and Gulf Shrimp Fettuccine

lobster cream sauce, tomatoes, trinity of vegetables, garlic and herbs 26.50

Sea Scallops Sauté

shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50

Smoked Roast Range Chicken

herb sauce, brie with fine noodles, roasted vegetables 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, mashed redskin potatoes, Mediterranean squash, green beans 25.50

 Braised Short Rib of Beef

Burgundy sauce, mashed redskin potatoes, roasted vegetable, crispy onions 28.50

Grilled Ribeye

black pepper butter, parisian potatoes, haricots vert 28.50

Filet Mignon

cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 32.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

Featured Wine

Chardonnay, Josh Cellars, California 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 illne