Lunch, December 27, 2011

Lunch, December 27th, 2011 Tomato with “Mac & Cheese” 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: Grilled Atlantic Salmon beets, grilled red onion, toasted walnuts, Danish blue cheese, field greens, citrus-balsamic vinaigrette 9.75 Pasta: Duck Raviolis sweet potatoes, roasted red peppers, prosciutto and parmesan, duck sauce 10.50 Fish: Broiled Hake in Filo stuffed with ham and mushrooms, stone ground mustard sauce, asparagus 12.50 Main: Grilled Spice Rubbed Catfish rosemary-brown butter, wilted spinach, toasted pecans and caper berries, basmati 11.00 Lunch Box: Shrimp and Crab Cake Saute remoulade, cucumber salad, basmati with chili flakes and olives, oatmeal-cranberry cookie 10.50 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, julienne 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.