Dinner, October 2^nd, 2015

 New England Clam Chowder Cup 4.75 Bowl 5.75

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

Jonah Crab and Shrimp Cake

remoulade, shrimp sauce 9.00

Sesame Bay Scallops

 sriracha glaze, pineapple salsa 9.75

Bluepoint Oysters

cocktail sauce, horseradish 14.50

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

Crispy Pork Belly

habanero honey, cornbread,

zucchini chutney 8.00

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

Chicken Livers Sauté

Madeira sauce, caramelized onion

glazed apples, grilled bread 8.50

Yellowfin Tuna Sashimi

seaweed salad, pickled ginger,

   wasabi, kimchi 10.50

    

Main Courses

Broiled Georges Bank Cod

shallot coulis, chanterelle mushrooms,

asparagus, pickled ramps 22.75

            Pan Seared Bronzini

            shrimp sauce, Allen farms succotash

   kale ala Romano 23.50

Main Courses

Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, tomato 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

Skate Wing Sauté

brown butter vinaigrette, wilted spinach, spiced almonds, basmati 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, sunny egg, asparagus 17.75

Roast Indiana Duckling

natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 20.75

Braised Short Ribs

Burgundy sauce, horseradish mashed, roasted tomato, asparagus 28.50

   Filet Mignon

Cognac sauce, mashed redskin 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

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 illne