Lunch 12-2


Lunch, December 2nd, 2019

White Bean with Andouille Cup 4.25 Bowl 5.25
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
Fish
Monkfish Sauté
gnocchi carbonara, green beans 13.25
Fish Two
Broiled Great Lakes Whitefish
remoulade, basmati, grilled vegetables 13.75
Pasta
Black Peppercorn Turkey Fettuccine
roast turkey thighs, cranberry relish, warm apple sauce 12.75
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

Golden Beet Salad
blood orange vinaigrette, baby arugula, pickled red onion, walnuts, 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
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Spinach Salad
white balsamic vinaigrette, feta, candied pecans, sweet potato hummus, crispy lavash 8.75

Main Courses

Walleye Sauté
citrus sauce, fingerling potatoes, caramelized granny smith apples and winter hash, habanero honey 14.50
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, penne 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
Braised Short Rib of Beef
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

Sandwiches
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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