Dinner, August 27^th, 2015

Chicken and Andouille Gumbo 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

Crispy Pork Belly

 habanero honey, zucchini chutney 8.50

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

Roasted Cauliflower

walnut puree, watercress 6.50

 Steamed Blue Hill Bay Mussels

sweet corn, crispy bacon, white wine sauce 9.50

Main Courses

Broiled Great Lakes Walleye with

Heirloom Tomato Crust

asparagus pesto, fingerlings 23.50

Pan Seared North Atlantic Swordfish

 spaghetti squash puttanesca, tapenade 24.75  

Main Courses

Roast Acorn Squash

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

Broiled Blue Cod

whole grain mustard sauce, horseradish crust, mashed potatoes, asparagus 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

Filet Mignon

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

Grilled 18 oz. Porterhouse

beer braised shitakes, roasted redskin potatoes, squash provencal 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