Lunch 10-9

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

eggplant and tomato ragout, red skin potatoes 13.75
Great Lakes Walleye Sauté
brown butter vinaigrette, basmati, tomato, arugula and caper berries sauté, vegetable 13.75
Pan Seared Pork Chop
Cognac sauce, red skin mashed potatoes, braised red cabbage, asparagus 14.00

 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 Heirloom Tomato Salad
red wine vinaigrette, pancetta, mixed greens, black pepper, parmesan 9.50
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
artichokes, capers and vermouth sauce, scalloped potatoes, vegetable 13.50
cider glaze, parsnip puree, roasted sweet potatoes, crispy brussels sprouts, pomegranate 14.50
Gulf Shrimp Alfredo
cream, parmesan, garlic and herbs, fettuccine 13.75
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
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
Burgundy sauce, mashed redskin potatoes, green beans, crispy onions 14.75
 Cognac and black peppercorn sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 24.50 - 9 oz. 32.50

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
Farm Field Table Cheeseburger
cheddar, lettuce, tomato, mayonnaise, brioche bun, tater tots 10.50
Mom’s Fried Chicken
remoulade, bacon, lettuce, tomatoes, lavash, french fries 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 be applied


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