Dinner 3-14

Soups
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


Lake Perch Taco
cajun remoulade, tomato, lettuce, avocado,
Sriracha, pickled red onions 5.00
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, fried goat cheese,
pancetta, blood orange segments, pickled egg 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


Tapas
Salmon Gravlax
beet stained deviled egg, caper berries,
crostini 8.25
Fried Oysters
 red cabbage and carrot slaw, cocktail sauce 8.75
Main Courses
Pan Seared Bronzini
cucumber dill sauce, white truffle oil risotto,
asparagus, smoked salmon 24.75
Grilled Tuna
hoisin glaze, vegetable fried rice with egg, bok choy 24.75


 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
Lightly Smoked Poached Atlantic Salmon
white wine sauce, artichokes and capers, scalloped potatoes, asparagus 23.50
Walleye Sauté
citrus sauce, fingerling potatoes, granny smith apples and winter vegetables, kale, habanero honey 23.75
Broiled Atlantic Salmon
cider glaze, parsnip puree, sweet potato, crispy brussels sprouts, pomegranate 24.25
Broiled Halibut
tomato coulis, roasted fingerling potatoes, green beans basil paint 24.74
Lake Perch Sauté
brown butter vinaigrette, wilted spinach, shitakes, basmati, toasted hazelnuts 25.50
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
 Traverse City cherry and coffee glaze, mashed potatoes, sweet corn, peas 22.75
Braised Short Rib of Beef Bordelaise
Filet Mignon
  Cognac and black peppercorn sauce, mashed redskin potatoes, vegetables, crispy onions 6 oz. 25.50  9 oz. 34.50
Pan Seared Ribeye
Cognac sauce, mashed potatoes, broccoli, portobella and pearl onion ragout, crispy onions 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 1

Comments

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