Dinner, February 10th, 2019
 Shrimp Bisque Cup 5.25 Bowl 6.25

Chef Milos’ Mushroom Cup 4.25 Bowl 5.25

Butternut Squash with 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

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

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

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

Rock Shrimp Tacos
sriracha mayonnaise, pickled red onion,
 pineapple and red pepper salsa 8.75
Sweet Bread Terrine
ginger sauce, pickled red onion, mixed greens 9.00

Main Courses
Skate Wing Sauté
brown butter vinaigrette, wilted kale, basmati, caperberries, toasted pecans 22.75
Grilled  Pork Chop

curry corn sauce, spaghetti squash, broccolini 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

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

Broiled Great Lakes Whitefish
remoulade, herbed new potatoes, green beans 23.75
Broiled Atlantic Salmon
cider glaze, parsnip puree, roasted sweet potato, crispy Brussels sprouts, pomegranate 24.25

Lake Perch Sauté
brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.75
Grilled Atlantic Swordfish

tomato coulis, basmati, andouille sausage, corn, scallions, tomato, avocado, cilantro 24.75
Lobster & 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, applesauce, beet salad 23.50
Slow Roasted Lamb Shank

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

 Braised Short Rib of Beef Bordelaise

caramelized pearl onions, button mushroom and roasted carrots, scalloped potatoes 29.50
Pan Seared Ribeye of Beef - 16 oz.
honey porter sauce, lyonnaise fingerling potatoes, asparagus 30.50

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

* 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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