Soup
Smoked Ham and Potato 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

Just for Today
Grilled Mahi
sundried tomato pesto, basmati, green beans 14.25
Fish Too
 Blue Cod Saute  
whole grain mustard cream sauce, fingerling potatoes, broccoli 12.25
Pork
Grilled Pork Chop
sherry vinaigrette, mashed potatoes, mushrooms, spinach 13.75
Pasta
Crispy Catfish Macaroni and Cheese
smoked gouda, cheddar, grana parmesan, penne, herb bread crumbs 14.00

Salads
 mixed greens, walnuts, grapefruit segments, red onions
 and dried cranberries with a honey mustard vinaigrette 5.00
roasted peppers, tapenade, garlic and alouette croutons 7.50
Spinach Salad
candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes,
pumpkin bread, sweet and sour dressing 8.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Main Courses
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 24.25
Broiled Atlantic Salmon
roasted light garlic sauce, yam puree, ratatouille 15.50
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, fettuccine 13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Cognac sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
in a baked potato, Cognac sauce, sherry mushrooms, roasted vegetable 14.00
Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 32.00

Sandwiches
tomato and cheddar on house made country bread, cucumber salad and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
BLT
bacon, tomatoes, lettuce and remoulade on Texas toast, french fries 8.50 

* 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 fo

Comments

  1. Dinner, February 24, 2018
    Soup
    Smoked Ham and Potato Cup 4.25 Bowl 5.25
    Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
    Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
    Tasting of Three Soups 5.75

    First Courses

    Jonah Crab and Shrimp Cake
    shrimp sauce, remoulade 9.00
    House Smoked Atlantic Salmon
    pickled cucumber, field greens 8.75
    Crispy Calamari
    sriracha mayonnaise, pepperoncini rings,
    mixed greens 9.50
    Malpeque Oysters on the Half Shell 15.50
    Steamed Acadia Park Mussels
    coconut-green curry sauce, green onion 9.50
    Crispy Pork Belly
    habanero honey, zucchini chutney 9.75
    Beef Tenderloin Tips Sauté
    cognac sauce, mashed potatoes, crispy onions 9.75

    Salads
    House
    assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, honey mustard vinaigrette 5.00
    Rocky’s Caesar
    marinated peppers, tapenade, garlic and alouette croutons 7.50
    Spinach Salad
    candied pecans, pomegranate seeds, red onions, caramelized sweet potatoes, gorgonzola,
    pumpkin bread, sweet and sour dressing 8.50
    Add to any salad: Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

    Just for Today
    Tapas
    Truffled Yukon Gold Croquette
    black garlic sauce, shaved Brussels sprout salad,
    toasted pine nuts 7.25
    Grilled Jerked Chicken Wings
    pineapple-coconut puree, mango salsa,
    scallions, jicama slaw 8.75
    Main Courses
    Broiled Great Lakes Whitefish
    sherry cream sauce, fingerling potatoes,
    raisin and almond agrodolce 23.50
    Grilled T-Bone of Beef
    truffle butter, yuca chips, root vegetable pavé,
    glazed Brussels sprouts 28.50
    Main Courses
    Roast Acorn Squash
    sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 14.75
    Crispy Frog Legs
    tomato, garlic and herbs, spinach, basmati 19.25
    Lightly Smoked Poached Atlantic Salmon
    vermouth sauce, scalloped potatoes, capers and artichokes, vegetable 21.50
    Skatewing Sauté
    brown butter vinaigrette, wilted spinach, basmati, toasted hazelnuts 22.50
    Broiled Atlantic Salmon
    light garlic sauce, yam puree, ratatouille 22.75
    Lake Perch Sauté
    brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.25
    Grilled Atlantic Swordfish
    tomato coulis, basmati, andouille sausage, corn, scallions, tomatoes, avocado, cilantro 24.75
    Lobster and Gulf Shrimp Fettuccine
    lobster cream sauce, tomatoes, trinity of vegetables, garlic and herbs 26.50
    Sea Scallops Sauté
    shrimp sauce, gnocchi carbonara, snap peas, prosciutto 26.50
    Smoked Roast Range Chicken
    herb sauce, brie with fine noodles, roasted vegetables 18.25
    “Chicken Cordon Blue”
    supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.50
    Roast Indiana Duckling
    natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 22.50
    Slow Roasted Lamb Shank
    rosemary and garlic sauce, mashed redskin potatoes, Mediterranean squash, haricots vert 25.50
    Braised Short Rib of Beef
    Burgundy sauce, horseradish mashed potatoes, roasted vegetable, crispy onions 28.50
    Filet Mignon
    cognac sauce, mashed redskin potatoes, vegetable, crispy onions* 6 oz. 24.00 - 9 oz. 32.00

    Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.00

    Featured Wine
    Rex Hill Chardonnay, Willamette Valley, 2013 25.00

    * 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.

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