Dinner,
October 17th, 2019 Soups Roasted
Garlic and Eggplant with Red Pepper Aioli Cup 4.25 Bowl 5.25
Chef
Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho with sour cream and croutonsCup
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
Summer Spinach Salad white balsamic vinaigrette, fresh berries,
feta, candied pecans, sweet potato hummus, crispy lavash 8.75
Fried Green Tomato and Burrata balsamic drizzle, arugula salad, …