Dinner, August 20^th, 2015

Borscht 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

Sugar Baby Watermelon and Watercress Salad

mint, black pepper vanilla bean vinaigrette,

crispy prosciutto 6.50

Shrimp Cocktail

 gazpacho, avocado salsa, white anchovies 9.75

Main Courses

Pan Seared Swordfish

saffron and tomato sauce, herbed

 Israeli couscous, wilted spinach 25.75

 Maine Lobster

crab sauce, fennel and potato pancakes,  

celery root puree, soft poached egg 26.50

   

Main Courses

Roast Acorn Squash

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

Broiled Blue Cod

horseradish crust, fingerlings, fried Brussel sprouts 18.50

Fried Frog Legs

tomato, garlic and herbs, spinach, basmati 19.25

Poached Lightly Smoked Atlantic Salmon

potato-celeriac puree, vermouth sauce, Brussels sprouts 21.50

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

potato gnocchi 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

Grilled Angus Flat Iron Steak

Mustard and Green peppercorn sauce, wilted spinach, fingerling potatoes, onion rings 24.50

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