Dinner, Tues. April 23rd, 2019
Dinner, April 23rd, 2019 Soup Split Pea and Roasted Pork Cup 5.25 Bowl 6.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with sour cream, toasted almonds Cup 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 8.75 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
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with sour cream, toasted almonds Cup 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 8.75 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