Lunch, December 22, 2011

Lunch, December 22nd, 2011 Tomato and Gnocchi 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 p Just For Today Salad: Char Grilled Breast of Chicken and Golden Mushroom Salad mixed greens, red onion, walnuts, blue cheese, dried cherries, red wine vinaigrette 8.50 Pasta: Duck Ravioli braised red cabbage, spinach, natural sauce 12.50 Fish: Cracker Crusted Whitefish cucumber-yogurt sauce, herbed new potatoes, green beans 12.50 Main: Pan Seared Sirloin Steak Au Poivre cognac sauce, skillet potatoes, roasted garlic rouille 15.00 Lunch Box: Char Broiled Beef Tenderloin Chop Steak mushroom sauce, lentil and wild rice, field green salad, chocolate-walnut brownie 11.00 Gift Certificates Share the gift of food and beverage with those you love. Gift certificates available in any denomination. 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 Lake Perch Saute wilted spinach, basmati rice, hazelnuts, brown butter vinaigrette 12.50 Grilled Great Lakes Whitefish mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 12.50 Grilled Atlantic Salmon shrimp sauce, basmati, julienned vegetables 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.