Dinner, August 24^th, 2015

Zucchini Provencal 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

Gulf shrimp, hummus, grilled pita, dolmas,

olives, fresh mozzarella 8.50

Steamed Blue Hill Bay Mussels

 tomato, garlic and herbs, garlic-herb rolls 10.00

Main Courses

Roasted Bronzini

 stuffed with tabbouleh, mint and feta,

herbed Greek yogurt sauce 23.50

Pan Seared Cape Bluefish

watermelon curry, basmati,

lemon, lime and watermelon salad 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

Grilled Yellowfin Tuna

heirloom tomato crust, roasted red pepper coulis, fingerling potatoes 24.75

  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

Braised Short Rib of Beef

Burgundy sauce, rosemary and grana parmesan risotto, oyster mushrooms  28.50

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.