Dinner, September 8th, 2019
Soups
Smoked Chicken and Cabbage 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

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, basil paint 9.00
Heirloom Tomato and Mixed Greens Salad
red wine vinaigrette, pancetta, black pepper, parmesan 9.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Tapas
Baked Brie with a Walnut Crust
blackberry compote, mixed greens, crostini 8.75
Monkfish Thermidor
alfredo sauce, three cheese tortellini, cracker crust 9.75

Main Courses
Grilled Teriyaki Glazed Yellowfin Tuna
vegetable fried rice, julienne vegetables 24.75
Wild Caught Grilled Alaskan King Salmon
Mediterranean ragout, basmati, arugula salad,
with a Greek vinaigrette 26.50

Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 15.50
Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 19.75
Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, asparagus 23.50
Pan Seared Whitefish
Lemon-caper beurre blanc, herbed new potatoes, asparagus 23.75
Broiled Atlantic Salmon
cider glaze, parsnip puree, roasted sweet potato, crispy Brussels sprouts, pomegranate 24.25
 Grilled Atlantic Swordfish Panzanella
tomato coulis, house bread croutons, heirloom tomatoes, cucumbers, avocado,
basil, fresh mozzarella, capers, red wine vinaigrette, fried chickpeas 24.75
 Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 25.50
Lobster and Gulf Shrimp Fettuccine
shrimp cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50
Sea Scallops Sauté
  shrimp sauce, gnocchi carbonara, snap peas, prosciutto 27.50
Smoked Roast Range Chicken
herb sauce, parmesan with fine noodles, roasted vegetables 18.50
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 18.75
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, apple compote, beet salad 23.50
Braised Short Rib of Beef Bordelaise
caramelized pearl onions, mushrooms and roasted carrots, scalloped potatoes 29.50 
Filet Mignon
 Cognac and black peppercorn sauce, mashed redskin potatoes, 
vegetable, crispy onions 6 oz. 25.50 - 9 oz. 32.50 
Pan Seared Ribeye
Cognac sauce, roasted garlic and lobster mushroom mashed potatoes, asparagus, crispy onions – 16 oz. 32.50

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00.

* 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 be applied.

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