Lunch 2-13


Soups
Smoked Chicken Noodle 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
Spice Rubbed Mahi Sauté
spicy shrimp sauce, basmati, julienned peppers, tomatoes, paprika oil 13.50
Fish Two
Grilled Norwegian Steelhead Trout
remoulade, herbed potatoes, green beans 14.75
Poultry
Herbed Marinated Grilled Chicken Cutlets
natural sauce, coarse grain mashed potatoes, sundries tomatoes, garlic glazed broccoli
ini and roasted carrots 13.50
Pasta
Tri Colored Tortellini
alfredo sauce, sherried mushrooms, caramelized onions, parmesan, herb oil 12.00
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, fried goat cheese, pancetta,
blood orange segments, pickled egg 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
Lake Perch Sauté
brown butter vinaigrette, wilted spinach, basmati, toasted hazelnuts Lunch Portion 14.50   Dinner Portion 24.25
Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, vegetable 13.50
Walleye Sauté
citrus sauce, fingerling potatoes, granny smith apples and winter vegetables, kale, habanero honey 14.50
    Broiled Atlantic Salmon
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
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable, crispy onions 14.00
Cognac sauce, mashed potatoes, sherry mushrooms, roasted vegetables, crispy onions 9.75
Braised Short Rib of Beef
Burgundy sauce, parmesan herbed risotto, green beans, crispy onions 14.75
 Cognac sauce, mashed redskin potatoes, vegetable, crispy onions 6 oz. 24.50 - 9 oz. 33.50
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 potatoes, 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, 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



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