Dinner 11-14
Dinner, November 14th, 2019 Soups Bacon, Potato and
Cabbage
Cup 4.25 Bowl 5.25 Chef
Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with toasted almonds
and sour creamCup
4.25 Bowl 5.25 Tasting of Three Soups 5.75 First Courses
Jonah Crab and Shrimp Cake shrimp sauce, remoulade 9.00 Crispy Calamari sriracha mayonnaise, pickled peppers, mixed greens 9.50 Blue Point Oysters on the Half Shell 15.50 House Smoked Atlantic Salmon pickled cucumber, field greens 9.00 Crispy Pork Belly habanero honey, zucchini chutney 9.75 Beef Tenderloin Tips Sauté Cognac sauce, mashed potatoes, crispy onions 9.75
Salads House assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, with a honey mustard vinaigrette 5.00 Rocky’s Caesar romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50 Golden Beet Salad blood orange vinaigrette, baby arugula, pickled red onion, toasted pine nuts, crispy goat cheese, pancetta, blood orange segments, pickled egg 8.75
Jonah Crab and Shrimp Cake shrimp sauce, remoulade 9.00 Crispy Calamari sriracha mayonnaise, pickled peppers, mixed greens 9.50 Blue Point Oysters on the Half Shell 15.50 House Smoked Atlantic Salmon pickled cucumber, field greens 9.00 Crispy Pork Belly habanero honey, zucchini chutney 9.75 Beef Tenderloin Tips Sauté Cognac sauce, mashed potatoes, crispy onions 9.75
Salads House assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, with a honey mustard vinaigrette 5.00 Rocky’s Caesar romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50 Golden Beet Salad blood orange vinaigrette, baby arugula, pickled red onion, toasted pine nuts, crispy goat cheese, pancetta, blood orange segments, pickled egg 8.75