Dinner, August 17^th, 2015

Chicken Alfredo Cup 3.75 Bowl 4.75

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

 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

Blue Cheese Tartine

house made country bread, Forme d’ Ambert,

quince paste 6.50

Sashimi of Yellowfin Tuna

 wasabi-pineapple sauce, basmati, scallions 7.50

Main Courses

Roasted Bronzini Stuffed with

Israeli Couscous

Greek yogurt and tahini sauce,

crispy eggplant 22.50

Great Lakes Walleye Saute

Vidalia onion and red wine polenta,

grilled Portobello 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

Grilled Cape Bluefish

remoulade, heirloom tomato, watercress, and radish, pickled red onions 20.50

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

squid ink 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

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

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.