Dinner, October 11^th, 2018

Soups

Chicken Tortilla Cup 4.25 Bowl 5.25

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

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 8.75

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, 

with a honey mustard vinaigrette 5.00

Rocky’s Caesar

romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50

Harvest Salad

arugula and baby kale, roasted butternut squash, gorgonzola, poached pears, crispy parsnips, quinoa,

smoked almonds, pomegranate, with a buttermilk pear dressing 8.50

Goat Cheese Panna Cotta and Beet Salad

toasted pistachio, crispy pancetta, balsamic glaze 8.75

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

Just for Today

Tapas

Grilled Gulf Shrimp

ratatouille, grilled sourdough 9.50

Steamed Mussels

tomato, cabbage, bacon, onions, basmati 9.50

Main Courses

Pans Seared Ocean Trout

celeriac puree, caper and raisin relish,

charred frisee, toasted almonds  22.75

Blackened Silk Snapper

roasted red pepper coulis, parmesan polenta,

roasted corn salsa 23.50

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

Pans Seared Monkfish

remoulade, new potatoes, green beans 22.50

Lightly Smoked Poached Atlantic Salmon

artichokes, capers and vermouth sauce, scalloped potatoes, asparagus 23.50

Broiled Salmon with Heirloom Tomatoes

tomato coulis, fingerling potatoes, vegetable 24.25

Lake Perch Sauté

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

Grilled Swordfish

tomato coulis, basmati, andouille sausage, corn, scallions, tomato, avocado, cilantro 24.75

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,  glazed apples, beet salad 23.50

Slow Roasted Lamb Shank

rosemary and garlic sauce, mashed potatoes, Mediterranean squash, green beans 26.25

Pan Seared Pork Chop

coarse grain mustard and honey butter sauce, mashed redskin potatoes, roasted carrots, pomegranate 25.50

Guinness Braised Short Rib of Beef

roasted garlic sauce, wild mushroom risotto, buttered snow peas, crispy leeks 28.50

Filet Mignon

Cognac and black peppercorn sauce, mashed redskin potatoes, vegetable, crispy onion 6 oz. 24.50 - 9 oz. 32.50

Featured Wine

Claude Val, White Blend, France, 2015 - 25.00

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.