Dinner, January 22, 2018

Soup

Roasted Pepper with Smoked Chicken 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

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

Veal Tortellacci

spinach  ,mushrooms, cognac sauce 9.75

Spiced Rubbed Tuna Nicoise Salad

potatoes, olives, tomatoes, haricot verts,

 red wine vinegar 10.50

Main Courses

Grecian Style lamb T-Bone

pinenut pilaf, asparagus, lamb jus 27.75

Grilled Spiced Rubbed Tilapia

cheddar bacon grits, peppers and onions, tomato coulis, jalapeno cheddar corn bread asparagus 18.75

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, vegetable 21.50

Broiled Rainbow Trout

remoulade, green beans, redskin potatoes 22.75

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 16 oz 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 illness.