Dinner December 28, 2011

Dinner, December 28th, 2011 Soups White Bean and Chicken Chili Cup 3.75 Bowl 4.75 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 cocktail sauce 14.501 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 0 Just For Today Tapas Panko Cape Scallops ginger sauce, grilled pineapple, grapefruit and scallions 8.00 Steamed Snug Harbor Mussels provencal sauce, artichokes, capers and grilled french bread 8.75 Main Courses Baked Hake Wrapped in Filo stuffed with ham and mushrooms, shrimp sauce, asparagus 18.50 Pickerel Saute thyme, garlic and olive oil, dill sauce, noodle kugel, asparagus 22.50 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 Peppered Catfish remoulade, new potatoes 18.75 Grilled Great Lakes Whitefish mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75 Lake Perch Saute wilted spinach, brown butter vinaigrette, shitake mushroom, basmati rice, hazelnuts, 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 grilled sweet onion and pineapple, rice cake, hoisin sauce 26.25 Lightly Smoked Roast Range Chicken herb sauce, fine noodles with brie and roasted vegetables 16.00 Chicken Scaloppini Saute Oscar 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, Landmark, Overlook, Sonoma 09 40.00 Petite Sirah, Bogle Vineyards, California 09 33.00 Gift Certificates. Gift certificates are available in any denomination. 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 incr