Dinner Novermber 8th

Soups
Shrimp and Smoked Corn Chowder 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


Salads
House
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, walnuts, crispy goat cheese, pancetta,
blood orange segments, pickled egg 8.75
Fall Harvest Kale
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
Fried Green Tomato and Burrata
balsamic drizzle, arugula salad, basil paint 9.00
Just for Today


Tapas
Pumpkin Ravioli
brown butter vinaigrette, garlic, tomato, kale  9.25
Italian Sausage Sliders
spicy provencal sauce, crispy potatoes,
peppers, onions 9.75
Main Courses
Pan Seared Yellowfin Tuna
cilantro cream sauce, basmati, smoked corn salsa 24.75
Broiled Halibut
lemon caper and herb beurre blanc, roasted potatoes,
grilled vegetables 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
Monkfish Sauté
remoulade, herbed new potatoes, broccoli 22.50
       Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, asparagus 23.50
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, cucumbers, avocado, roma tomato,
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, 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
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 appliedD

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