Lunch, March 25 th , 2019 Soup Navy Bean and Ham 4 .25 Bowl 5.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with sour cream and toasted almonds Cup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 Just for Toda y Fish Grilled Catfish remoulade, fingerling potatoes, green beans 13.50 Fish 2 Blackened Whitefish creole sauce, basmati, green beans 14.75 Fish Three Walleye Sauté in a Pecan Crust beurre rouge, julienned vegetables, crispy onions 14.50 Sandwich Corned Beef Reuben thousand island dressing, sauerkraut, homemade sourdough, french fries 10.50 Salads House mixed greens, walnuts, grapefruit segments, red onions and 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, smoke
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Lunch, March 22nd, 2019 Soup Seafood Bisque 5 .25 Bowl 6.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with sour cream and toasted almonds Cup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 Just for Toda y Fish Broiled Blue Cod remoulade, fingerling potatoes, green beans 13.50 Fish 2 Grilled Tuna wasabi cream & siracha aioli, vegetable fried rice, pickled red onion 14.75 Fish 3 Corn Meal Fried Catfish tomato coulis, mashed potato, zucchini, summer squash, tomato 13.75 Poultry Chicken Cutlet Sauté natural sauce, mushroom, sundried tomato, broccolini, black pepper fettucine 12.50 Salads House mixed greens, walnuts, grapefruit segments, red onions and 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
Dinner march 20
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Dinner, March 20 th , 2019 So up Northern Bean & Ham Cup 4 .25 Bowl 5.25 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 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,