Lunch, October 12^th, 2015

Mexican Sweet Corn Cup 3.75 Bowl 4.75

Chef Milos' Mushroom Cup 3.75 Bowl 4.75

Butternut Squash, sour cream, toasted almonds Cup 3.75 Bowl 4.75

Just For Today

Quiche Lorraine

tomato coulis, bacon, leeks and swiss, field greens, red wine vinaigrette 10.50

Salad

Grilled Atlantic Salmon and Kale

honey-balsamic vinaigrette, apples, spiced candied pecans, blue cheese 12.50

Fish

Catfish Cioppino

cherry tomatoes, peppers and onions, grilled country bread 12.75

Pork

Pork Medallions Saute

dried cherry sauce, zucchini chutney, whole grain mustard mashed potatoes, asparagus, roasted tomato 14.50

Salads

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

Poached Lightly Smoked Salmon

potato-celeriac puree, vermouth sauce, Brussels sprouts 13.50

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, penne 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, cucumber 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.