Dinner, January 6, 2011

Dinner, November 1st , 2011 Soups Vegetable & Barley Cup 5.75 Bowl 6.75 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 cucumber-tomato salad, cucumber dressing 4.50 with grilled Atlantic salmon 9.50 Rocky’s Caesar 6.00 0 Just For Today Tapas Catfish Murat artichokes, tomatoes and mushrooms 7.00 Steamed Snug Harbor Mussels white wine, tomatoes and herbs, grilled french bread 7.75 Main Courses Broiled Blue Cod Jonah crab crust, crab sauce, warm potato salad with bacon vinaigrette, asparagus 21.75 Pickerel Saute hazelnut crust, remoulade, sweet potato puree, field greens, brown butter vinaigrette 22.00 Main Courses Roast Acorn Squash stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 13.25 Grilled Great Lakes Whitefish mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75 Grilled Steelhead Trout remoulade, herbed new potatoes 19.50 Lake Perch Saute wilted spinach, basmati rice, shitake mushroom, hazelnuts, brown butter vinaigrette 20.75 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 Grilled Spice Rubbed Catfish remoulade, herbed new potatoes 19.50 Sea Scallops Saute gnocchi carbonara, shrimp sauce* 23.75 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 15.75 Chicken Scaloppini Saute Oscar with Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 16.50 Roast Duckling natural sauce, wild rice with bacon and almonds, roasted beet salad with sweet onions, glazed pears 17.75 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, Russen River Valley 35.00 Petite Sirah, Bogle Vineyards, California 09 65.00 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.