Lunch, September 14^th, 2015

Black Bean Chili Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Gazpacho Cup 3.75 Bowl 4.75

Tasting of Three Soups 5.75

Just For Today

Burger

Char Grilled Beef Tenderloin

wild mushrooms, swiss and Pancho sauce, brioche roll, french fries, house made bread and butter pickles 10.50

Pasta

Gulf Shrimp Parpadelle

smoked cauliflower Alfredo, crispy prosciutto and sweet peas 13.75

Fish

Grilled Atlantic Swordfish

heirloom tomato coulis, potato gnocchi and fava beans, sweet corn 14.50

Fish Too

Great Lakes Walleye Saute

basil pesto, basmati, baby arugula, walnuts and caperberries 13.50

Omelet

House Smoked Salmon and Brie

stone ground mustard sauce, fingerling potatoes 10.50

House

mixed greens, walnuts, grapefruit segments, red onions

 and dried cranberries with a honey mustard vinaigrette 4.00

Heirloom Tomato Salad

grilled Vidalia onions, pancetta, field greens, crumbled blue cheese, basil vinaigrette 7.50

Martha’s Vineyard

pecans, red onions, dried tart cherries, blue cheese, spinach, sweet and sour vinaigrette 4.75

with grilled salmon 9.75

Rocky’s Caesar 6.00 add Grilled Chicken Breast 9.25

Wedge of Iceberg

bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50

Main Courses

Lake Perch Sauté

wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts 

Lunch Portion 13.50 Dinner Portion 21.75

Shrimp Provençale

 artichokes, tomato, garlic and herbs, fettuccini 13.75

Grilled Atlantic Salmon

gazpacho sauce, noodles with cottage cheese, capers, and artichokes* 13.75

Shrimp and Crab Cakes

remoulade, mashed potatoes, vegetable 14.25

Chicken Scaloppini Oscar

sautéed chicken, Jonah crab and shrimp cake,

 béarnaise sauce, sautéed potatoes, vegetable 13.75

Baked Meatloaf

Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00

   Beef Tenderloin Tips Sauté

in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetables 14.00

Filet Mignon

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

Sandwiches

Tuna Salad Melt

tomato and cheddar on house made country bread, potato salad, and onion rings 8.75

Grilled Meatloaf Sandwich

Texas toast, sausage gravy, mashed potato, fried egg 8.25

Mom’s Fried Chicken “BLT” Wrap

remoulade, baked beans, french fries 8.50

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.