Dinner 11-30

Shrimp Bisque Cup 5.25 Bowl 6.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash with toasted almonds and sour cream 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

Rocky’s Caesar
romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50
Golden Beet Salad
blood orange vinaigrette, baby arugula, pickled red onion, toasted pine nuts, fresh mozzarella, pancetta,
blood orange segments, pickled egg 8.75
spiced pumpkin dressing, baby kale, blue cheese, granny smith apples, daikon radish, brandied dates,
croutons, red onions, toasted pumpkin seeds 8.75
Spinach Salad
white balsamic vinaigrette, feta, candied pecans, sweet potato hummus, crispy lavash 8.75
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00
Just for Today

Tomato Bruschetta with Mozzarella
onions, garlic, basil, balsamic, crostini 8.50

Sweet Heat Chicken Wings
ranch dressing, carrots, celery sticks 9.75

Main Courses
Grilled Swordfish
fruit salsa, roasted potatoes, asparagus 24.75
Baked Bronzini
stuffed with spinach, mushrooms and ham, basmati,
green beans 24.75

Main Course
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
Walleye Sauté
citrus sauce, fingerling potatoes, caramelized granny smith apples and winter vegetables, kale, habanero honey 22.75
       Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, asparagus 23.50
Broiled Great Lakes Whitefish
citrus sauce, herbed potatoes, green beans 23.75
Broiled Atlantic Salmon
cider glaze, parsnip puree, roasted sweet potato, crispy Brussels sprouts, pomegranate 24.25
 Lake Perch Sauté
brown butter vinaigrette, wilted spinach, shitakes, basmati, toasted hazelnuts 25.50
Sea Scallops Saute
shrimp sauce, gnocchi carbonara, sugar snap peas, prosciutto 27.50
Lobster and Gulf Shrimp Fettuccine
shrimp cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50   
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetables 18.50
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
Barbeque St. Louis Ribs
Traverse City cherry and coffee glaze, mashed potatoes, sweet corn, peas 22.75
Pan Seared Porkchop
apple cranberry relish, mashed sweet potatoes, green beans 24.75
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
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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