Lunch, November 19, 2011

Lunch, November 19th, 2011
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
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Just For Today
Salad:
Grilled Chicken Greek
beets, calamata olives, feta, pepperoncini, tomatoes, mixed greens, Greek vinaigrette 10.00
Pasta:
Gulf Shrimp Strozzapreti
Boursin cream, spinach, ham and herbs 12.50
Fish:
Blackened Whitefish
tomato and shrimp sauce, basmati 13.00
Main:
Chicken Scaloppini Saute
sherry mushrooms, brie mashed potatoes, vegetable 9.50
Lunch Box:
Grilled Atlantic Salmon
remoulade, basmati, house salad, chocolate mousse 11.00
Salads
House Salad
mixed 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, raspberry-maple vinaigrette 4.75 with grilled Atlantic salmon 9.75
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 with chicken 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, grilled gulf shrimp kabobs 9.00
Main Courses
Poached Atlantic Salmon
white wine sauce, capers, artichokes, redskin potatoes, vegetable 11.00
Grilled Atlantic Salmon
curry sauce, basmati, julienne vegetable saute 12.00
Lake Perch Saute
wilted spinach, basmati rice, almonds, brown butter vinaigrette 12.50
Grilled Great Lakes Whitefish
mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 12.50
Chicken Scaloppini Saute Tosca
tomato coulis, fine noodles with olive oil, parmesan garlic and herbs, asparagus 9.50
Baked Meatloaf
sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 8.25
Pan Roasted Pork Tenderloin
Polish sausage and sauerkraut, mashed potatoes, green beans 10.25
Beef Tenderloin Tips Saute
in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables* 13.50
Filet Mignon
Cognac and black peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 20.50 9 oz. 27.50
Sandwiches and Other Things
Tuna Salad
with tomato, lettuce and cheddar in lawash, cucumber salad 6.50
Shrimp and Crab Cake
English muffin, remoulade, cole slaw 9.50
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.00
Smoked Ham and Turkey
remoulade, bacon and swiss on sourdough, cole slaw, french fries 7.50
Smoked Chicken, Shrimp and Chorizo Quesadilla
tomato-avocado salad, black bean salad, sour cream 8.25
*Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.