Dinner, Wednesday, March 12, 2014 Soups Clam and Corn Chowder Roasted Butternut Squash with Sour

Cream Appetizers Panko Crusted Fried Oysters with Roasted Garlic-Lemon Aioli Littleneck Clams in a Saffron Butter Sauce with Herb Crostini and Prosciutto Smoked Rag Mt. Trout Cake over Stone Ground Grits with Spicy Jalapeo Aoli Fried Calamari with Sesame-Honey Dipping Sauce Steamed Mussels in White Wine, Lemon and Fresh Thyme Butter Sauce House-made Countr y Pt with Cornichons, Pommer y Mustard, Apple and Toast Points Grilled Scallops with Spicy Apricot Sambal Glaze Crispy Fried Local Mushroom Eggrolls with Jalapeo-Sambal Dipping Sauce House-made Pappardelle in a Spicy Rock Barn Andouille Sausage-Grilled Tomato Cream Sauce Entres (with house salad) Jumbo Lump Crabcakes with Tartar Sauce, Cole Slaw and Mashed Potatoes Seared Rockfish over Orzo and Feta Salad, with Artichoke Heart-Lemon Cream Sauce Soy Glazed Grilled Tuna* with Tempura Vegetables, Spicy Ginger-Carrot Sauce, Sushi Rice Seared Salmon with Creole Tomato Sauce, Roasted Red Potatoes, Spinach Crispy Fried Whole Tilapia with Spicy Ginger-Soy-Lime Dipping Sauce, Sushi Rice Beef Tenderloin with Blue Cheese, Scalloped Potatoes, Bacon, Mushroom and Garlic Reduction Seared Rack of Lamb with Cajun Tomato Sauce, Roasted Red Potatoes, Olive-Feta Salad Seared Duck Breast with Dried Golden Raisin Reduction, Spinach and Parmesan Risotto Grilled Beef Rib Eye with Cipollini-Red Wine Reduction, Parmesan Mashed Potatoes Veal Scaloppine over House-made Fettuccine with Lemon-Caper Butter Sauce, Arugula, Parmesan Grilled Flank Steak with Orange Ginger Reduction, Roasted Sweet Potato Puree Grilled Pork Chop with Pomegranate and Fig Demi-glace, Mashed Potatoes Coq au Vin with Local Timbercreek Chicken, Mushrooms, Vegetables and White Wine, Mashed Potatoes Sauted Calf s Liver with Caramelized Onions, Bacon and Balsamic, Mashed Potatoes Vegetarian (with house salad) House-made Chevre Tortellini in a Grilled Artichoke Heart, Spinach and Saffron Tomato Sauce with Parmesan, Balsamic Glaze Pasta (with house salad) House-made Fettuccine with Rock Barn Italian Sausage, Shrimp and Tomato-Romano Cream Sandwiches (with French Fries) Grilled Beef Tips with White Cheddar, Lettuce, Tomato, Onions and Tiger Sauce on a Rustic Roll Fried Rockfish with Chipotle Aioli, Lettuce, Onion and Tomato on a Rustic Roll Vegetable Sauted Brussels Sprouts and Spinach in Herb Butter Sauce, Parmesan
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses*

6.95 6.95 10.95 10.95 10.50 9.95 9.95 10.95 13.95 7.95 8.95 28.95 26.95 26.95 24.95 24.95 35.95 34.95 24.95 31.95 24.95 21.95 20.95 21.95 21.95

20.95 23.95 13.95 13.95 7.95

Desserts
Baileys Irish Cream Cheesecake
with a Chocolate Biscotti Crust and Crme Anglaise 9.50

Crme Caramel
8.50

Ice Cream Sandwich

House Made Vanilla and Apple Pie Ice Cream in a Chocolate Brownie Crust with Warm Caramel 9.95

Warm Peach Crisp

with a Toasted Pecan Oat Streusel Topping 8.50

Chocolate Mousse Dome Cake

With Crme Anglaise and Raspberr y Sauce 9.25

Strawberr y Almond Torte

White Genoise layered with Vanilla Cream, Strawberries and Almond Buttercream 8.95

Flourless Chocolate Cake

with Crme Anglaise and Raspberr y Sauce 8.95

Chocolate Caramel Tartlet

with a Salted Caramel Crme Anglaise 8.95

Lemon Layer Cake

White Genoise layered with Lemon and White Fluffy Icing 8.50

Aperitif and Dessert Wines By The Glass

Campari Dubonnet Aperitif Blonde Lustau Papirusa Light Manzanilla Sherr y Lustau R are Cream Solera Superior Sherr y Courvoisier VSOP Cognac 8.50 7.50 6.50 6.50 10.50 Sauternes, La Fleur DOr, 2009 Warres LBV Port, 2001 Warres Otima 10yr Old Wood Aged Tawny Port Busnel Calvados, Vieilles Rserve, V.S.O.P. 9.50 8.00 8.00 9.50