Lunch, October 14^th, 2015

Smoked Ham and Split Pea 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

Yesterdays Soup

Five Spice Chicken Cup 3.75 Bowl 4.75

Sandwich

House Smoked Chicken Flatbread

honey mustard aioli, walnuts, red onion and brie, field greens, red wine vinaigrette 8.50

Pasta

Prince Edward Island Mussels Provencal

artichokes, capers and fettuccine 12.75

Fish

Broiled Blue Cod

tomato coulis, parmesan mashed potatoes, grilled vegetable, roasted tomato 13.75

Fish Too

Blackened Great Lakes Walleye Rice Bowl

sriracha mayonnaise, Asian vegetables, kimchi, fried egg, pickled red onion 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

Michigan Kale Salad

caramel apple vinaigrette, candied pecans, apple, pomegranates and gorgonzola 7.50

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, fettuccini 13.75

Grilled Atlantic Salmon

brown butter vinaigrette, lentil salad, wilted endive* 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.