Dinner, August 15^th, 2015

Chilled Shrimp and Melon Cup 4.75 Bowl 5.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    

Gazpacho with croutons and sour cream Cup 3.75 Bowl 4.75

First Courses                                                                                                 

House Smoked Salmon

pickled cucumbers, radish 9.00

Sesame Bay Scallops

 sriracha glaze, pineapple salsa 9.75

Jonah Crab and Shrimp  Saute

remoulade, shrimp sauce 9.00

West Coast Bluepoint Oysters

cocktail sauce, horseradish 14.50

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

Crispy Pork Belly

Habanero honey glaze, white cheddar

and scallion cornbread 9.50

Salad

House

assorted greens, walnuts, grapefruit segments, red onions and

dried cranberries with a honey mustard vinaigrette 4.00

Rocky’s Caesar

romaine spears with olive tapenade, roasted peppers,

garlic and Alouette croutons 6.75

Heirloom Tomato Salad

grilled Vidalia onions, pancetta, field greens, crumbled blue cheese, basil vinaigrette 7.50

 Farmer’s Vegetable Salad

baby peppers, cucumbers, olives, tomatoes, red onion,

hardboiled egg, cottage cheese 6.50

Add Atlantic salmon to any salad 5.00

Just for Today

Tapas

Roast Cauliflower

honey sriracha glaze, pineapple, mint,

zucchini-mango chutney 5.50

Steamed Prince Edwards Island Mussels

 fennel broth, crispy leeks 

heirloom tomato 9.50

Main Courses

Char Grilled Cape Bluefish

tomato, harissa and coriander coulis,

grilled vegetable  couscous, eggplant crisps 20.50

Skate Wing Sauté

  red wine sauce, Vidalia onion barley risotto,   

king trumpet and shitakes 23.50  

Main Courses

Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, Vidalia onion coulis 14.50

Poached Lightly Smoked Atlantic Salmon

potato-celeriac puree, vermouth sauce, Brussels sprouts 21.50

Fried Frog Legs

tomato, garlic and herbs, spinach, basmati 19.25

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts 21.75

Grilled Atlantic Salmon

spicy kimchi broth, wasabi sauce,  Asian vegetable 22.50

  Sea Scallops Sauté

farfalle carbonara, snap peas, prosciutto, shrimp sauce* 26.50

Alaskan King Crab Rice Bowl

sriracha aioli, bacon, jalapeno, cheddar, sunny egg, corn, pickled red onion 27.75

Bouillabaisse

Yellowfin tuna, Atlantic salmon, Gulf shrimp, PEI mussels in a saffron broth 27.75

 Lightly Smoked Roast Range Chicken

herb sauce, fingerling potatoes, roasted vegetables 17.50

Chicken Cordon Blue

supreme sauce, swiss, smoked ham, sautéed potatoes, fried egg, asparagus 17.75

Roast Indiana Duckling

natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 20.75

Char Grilled Ribeye

 rosemary red wine sauce, market corn, heirloom tomato salad 32.00 

Filet Mignon

Cognac sauce, redskin mashed potatoes, vegetable and crispy onions* 6 oz. 23.75 9 oz. 31.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation 8.00

Featured Wines

Chardonnay, The Divining Rod, Santa Lucia Highlands 11 2013 30.00

Red Wine Blend, Claude Val, France 2013 25.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.