Dinner, August 3rd, 2018
Soup

Manhattan Clam Chowder Cup 5.25 Bowl 6.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho with sour cream and croutons 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
Blue Point Oysters on the Half Shell 15.50
Crispy Calamari
sriracha mayonnaise, pickled peppers, mixed greens 9.50
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
cognac sauce, mashed potatoes, crispy onions 9.75


Salads
assorted greens, walnuts, grapefruit segments, red onions, dried cranberries
with a honey mustard vinaigrette 5.00

Rocky’s Caesar
marinated pepper, tapenade, garlic and alouette croutons 7.50
Amanda’s Salad
spring greens, crispy prosciutto, goat cheese, fennel, shallot, watermelon radish, strawberries,
with a blood orange vinaigrette 8.50
Heirloom Tomato and Burrata Stack
basil paint, black pepper 10.50

Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00


Tapas
Smoked Salmon Pate
crostini, crudité, cucumber salad 8.50
Tempura Yellowfin Tuna Kabobs
chili mayo, fried rice, scallions 12.50

Main Courses
Grilled Mahi

brown butter, parsnip puree, grilled apples,
sugar snap peas, crispy bacon, zucchini cornbread 23.75
Broiled Halibut
anchovy vinaigrette, lemon and herb fingerling potatoes, white anchovy tapenade verde 28.50


Main Courses
Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 15.00

Crispy Frog Legs
tomato, garlic and herbs, spinach, basmati 19.75
Lightly Smoked Poached Atlantic Salmon
artichokes, capers and vermouth sauce, scalloped potatoes, vegetable 23.50
Broiled Great Lakes Whitefish
remoulade, new potatoes, vegetable 23.75
Broiled Atlantic Salmon with Heirloom Tomatoes
tomato coulis, asparagus 24.25
Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.75

Pan-Seared Atlantic Swordfish with Shrimp, Chicken and Andouille Etouffée
onions, peppers, basmati 25.75
 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
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.75
Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 23.50
Slow Roasted Lamb Shank
rosemary and garlic sauce, mashed potatoes, Mediterranean squash, green beans 26.25
Korean Barbeque Beef Shank
hot pickles, kimchi, sesame carrots, daikon radish, soft egg, spring pea risotto 25.75
Filet Mignon
Cognac sauce, mashed redskin potatoes, vegetable, crispy onion 6 oz. 24.50 - 9 oz. 32.50
Pan Seared Ribeye of Beef
whiskey peppercorn sauce, scalloped potatoes, sherry braised pearl onions and mushrooms 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.

 

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