Dinner , Friday November 18, 2011

Dinner, November 18th, 2011
Soups
Shrimp Bisque Cup 4.75 Bowl 5.75
Butternut Squash, toasted almonds Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Tri Tasting 5.75
First Courses

Fried Calamari
spicy tomato ragout 7.50
Jonah Crab and Shrimp Cake
remoulade, white wine sauce 8.00


Long Island Blue Point Oysters
on the half shell 14.50
Mom’s Fried Chicken Skewers
honey mustard vinaigrette 6.50
Beef Tenderloin Tips Saute
with mustard mashed potatoes 8.75

Salads
House Salad
assorted greens, walnuts, grapefruit segments, red onions and dried cranberries with a honey mustard vinaigrette 4.00
Martha’s Vineyard Salad
pecans, blue cheese, red onion and tart cherries 4.75 with grilled Atlantic salmon 10.50
Spinach Salad
sweet potato, bacon, caramelized onions and pecans, maple raspberry vinaigrette 5.25
with grilled Atlantic salmon 10.75
Rocky’s Caesar 6.00


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Just For Today


Tapas
Prosciutto Wrapped Gulf Shrimp
ginger sauce, avocado salsa 7.00
Veal Tortellini with Chanterelles
leeks, blue fresh and fresh marjoram 8.50




Main Courses
Pickerel Saute
pecan crust, stone ground mustard spaetzle,
sweet potatoes, brussel sprouts, leeks and shiitakes 22.50
Braised Short Rib of Beef
red wine horseradish sauce, cream cheese and black pepper mashed potatoes, asparagus 26.50


Main Courses
Roast Acorn Squash
stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 13.75
Salt Cured Poached Atlantic Salmon
sweet onion and sherry-vinegar sauce, potato pancakes, Mediterranean squash 15.50
Grilled Great Lakes Whitefish
mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75
Broiled Whitefish
remoulade, new potatoes 18.75
Lake Perch Saute
wilted spinach, basmati rice, shitake mushroom, almonds, brown butter vinaigrette 21.25
Broiled Norwegian Salmon
artichoke and spinach gratin, white wine sauce, fingerling potato, leek and bacon saute 21.50
Gulf Shrimp Provencal
tomato, garlic and herbs, linguine 21.75
Sea Scallops Saute
gnocchi carbonara, shrimp sauce* 24.25
Grilled Yellowfin Tuna
hoisin sauce, rice cake, grilled pineapple and sweet onion 26.25
Lightly Smoked Roast Range Chicken
herb sauce, fine noodles with brie and roasted vegetables 16.00
Chicken Scaloppini Saute Oscar
with Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 16.75
Roast Duckling
natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onions, glazed pears 18.25
Pan Roasted Pork Tenderloin
local made polish sausage and sauerkraut, scalloped potatoes and green beans 19.25
Filet Mignon
Cognac-black peppercorn sauce, portabella mushroom, mashed redskin potatoes, crispy onions* 6 oz 20.50.– 9 oz. 27.50
Featured Wines
Chardonnay, Waugh Cellars, Russian River Valley 35.00
Petite Sirah, Bogle Vineyards, California 09 33.00

Chocolate Ganache (please allow 25 minutes for preparation) 6.50

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.