Lunch, Tues., Aug. 13th, 2019

Soup
Smoked Chicken and Corn Chowder Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho with sour cream and croutons Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

Just for Today
Fish
Broiled Great lakes Whitefish
roasted onion and white wine sauce, new potatoes, green beans 13.75
Fish Two
Pan Seared Yellowfin Tuna
Thai red curry sauce, egg fried rice, broccolini 14.75
Poultry
Grilled Greek Marinated Chicken Thighs
red pepper sauce, basmati, heirloom tomato, cucumber, and feta salad 12.75
Sandwich
Buttermilk Marinated Catfish with a Cornmeal Crust
remoulade, lettuce, tomato, onion, on brioche, french fries 10.50


Salads
House
 mixed greens, walnuts, grapefruit segments, red onions, and dried cranberries, with a honey mustard vinaigrette 5.00
Rocky’s Caesar

romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50

Fried Green Tomato and Burrata
balsamic drizzle, arugula salad, basil paint 9.00
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Summer Spinach Salad
white balsamic vinaigrette, fresh berries, feta, candied pecans, sweet potato hummus, crispy lavash 8.75
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Main Courses
Lake Perch Sauté
brown butter vinaigrette, wilted spinach, basmati, toasted hazelnuts
Lunch Portion 14.50   Dinner Portion 24.25
Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, vegetable 13.50
Broiled Atlantic Salmon
cider glaze, parsnip puree, roasted sweet potatoes, crispy brussels sprouts, pomegranate 14.50
Gulf Shrimp Alfredo
cream, parmesan, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Sauté Oscar
natural sauce, sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Baked Meatloaf
Cognac sauce, mashed redskin potatoes, sautéed mushrooms, roasted vegetables, crispy onions 9.75
Beef Tenderloin Tips Sauté
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable, crispy onions 14.00
Braised Short Rib of Beef
Burgundy sauce, mashed redskin potatoes, green beans, crispy onions 14.75
Cognac sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 24.50 - 9 oz. 32.50

Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
 Cognac sauce, Texas toast, sausage gravy, mashed potato, sunny egg, crispy onions 8.25
BLT
shoulder bacon, lettuce, tomatoes and remoulade on brioche, french fries 8.50
Farm Field to Table Cheeseburger
Tillamook Cheddar, lettuce, tomato, mayonnaise, brioche bun, tater tots 10.50

* Ask your server about menu items that are cooked to order or served raw. Consuming raw or
undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
All parties of 8 or more must be on one check and an 18% Gratuity will 

Comments

Popular posts from this blog

Dinner 5-1

Dinner, April 12th, 2019

Dinner, March 22nd, 2019