Monday, February 5, 2018


Dinner, February 5, 2018
Soup

Loaded Baked Potato 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
Malpeque 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
 Goat Cheese Tart

tomato coulis, balsamic greens, caramelized onions,
smoked shoulder bacon 8.75
Roasted Sirloin Quesadilla
sriracha mayo, peppers, onions, cheddar, corn salsa 9.75

Spice Rubbed Mahi
spicy provencal, saffron risotto, asparagus 22.50
Pan Seared Walleye in a Pecan Crust

whole grain mustard sauce, sweet potato puree,
broccolini 23.50
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 Rainbow Trout
remoulade, new potatoes, green beans 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25

Grilled Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
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, pesto risotto cake, 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. 32.00

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

Featured Wine
Sauvignon Blanc, J. Lohr Carol’s Vineyard, St. Helena 2013 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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 Loaded Baked Potato 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

Just for Today

Panko Crusted Walleye Sauté
mustard sauce, herbed new potatoes, green beans 14.50
Fish Too

Grilled Mahi
white wine sauce, saffron risotto, asparagus 13.75
Pasta
Smoked Chicken Fettuccine

shiitake mushroom cream sauce, spinach, sun dried tomatoes 12.75
Sandwich
Roasted Sirloin Quesadilla
sriracha mayo, peppers, onions, cheddar, corn salsa 11.50



Salads
 mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 5.00
Rocky’s Caesar
roasted peppers, tapenade, garlic and alouette croutons 7.50

Spinach Salad
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes,
pumpkin bread, sweet and sour dressing 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add to any salad:  Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Main Courses
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 24.25
Broiled Atlantic Salmon
roasted light garlic sauce, yam puree, ratatouille 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00

in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 32.00

Sandwiches
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
BLT
bacon, tomatoes, lettuce and remoulade on Texas toast, french fries 8.50 

* 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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Sunday, February 4, 2018


Dinner, February 4, 2018
Soup

Swiss Onion 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
Malpeque 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
 Goat Cheese Tart

tomato coulis, balsamic greens, caramelized onions,
smoked shoulder bacon 7.50
Pulled Pork Spring Roll
wasabi, Asian noodles, kimchi, pickled ginger 8.75

Pan Seared Mahi
kale tahini, saffron risotto, pattypan squash 22.50
Broiled Great Lakes Walleye

whole grain mustard sauce, yukon gold potato galette, asparagus 23.50
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 Rainbow Trout
remoulade, new potatoes, vegetable 22.50
Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25

Grilled Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
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, pesto risotto cake, 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. 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.

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