Dinner, August 23rd , 2015
Cauliflower
and Sweet Corn 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 Cake
remoulade,
shrimp sauce 9.00
Wellfleet 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
Antipasto
hummus,
grilled pita, marinated fresh mozzarella,
olives, dolmas 6.50
Grilled Spanish Mackerel
caperberries, garlic, herbs 8.00
Main Courses
Grilled Cape Bluefish
asparagus pesto, lemon
thyme risotto,
crispy leeks 22.75
Mesquite Smoked St. Louis Ribs
sweet barbeque glaze, market corn 23.50
Great Lakes Walleye Sauté, Pecan Crust
roasted red
pepper coulis,
celery root
puree, asparagus 23.50
Main
Courses
Roast Acorn Squash
stuffed with wild rice, lentils, almonds, dried cherries and
spinach, Vidalia onion coulis 14.50
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
Johan Crab and Shrimp Cake
remoulade,
mashed potato, vegetable 22.50
Great Lakes Walleye Sauté, Pecan Crust
roasted red
pepper coulis, celery root puree, asparagus
23.50
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
Filet Mignon
Cognac sauce, redskin
mashed potatoes, vegetable and crispy onions* 6 oz. 23.75 9 oz. 31.00
Grilled 18 oz. Porterhouse
Burgundy
sauce, Lyonaise fingerlings, asparagus 32.00
Featured
Wines
Sauvignon Blanc, La Playa, Block #5, Limari Valley, Chile
2012 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
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