| Type of Cuisine: |
Americana; Seafood; Southern |
S A L A D S / S TA RT E R S Caprese Salad – buffalo mozzarella, oven roasted vine ripened tomatoes, arugula vinaigrette 13 Short Rib Slider – quail egg, creamed spinach, housemade potato roll 13Sweet Corn Soup – rock shrimp fritter, shrimp oil 12 Mountain Dell Farms Mixed Greens – tomato, radish, walnut white balsamic vinaigrette 11Grilled Octopus – Spanish chorizo, fingerling potatoes, preserved lemon cracked pepper vinaigrette 14 Swiss Chard Raviolini – wild mushrooms, sage, pine nuts, Parmigiano Reggiano 13Frisée Salad – shiitake mushrooms, bacon, Yukon Gold potato, crispy poached egg 12 Hand Rolled Cavatelli – spicy fennel sausage, broccoli rabe, Parmigiano Reggiano 12Charred Rare Tuna – soy-mirin marinade, Asian pear kimchi, cilantro, scallion 14 Fresh Summer Lasagna – zucchini, summer squash, vine tomatoes, Brooklyn ricotta- 14 ENT R E E S Roasted Giannone Farms Chicken – tagliatelle, morel mushrooms, roasted garlic, pea shoots 24 Grilled Hanger Steak – grilled romaine, buttermilk blue cheese dressing, onion rings 26Pan Seared Diver Scallops – rock shrimp, grilled asparagus, corn risotto, scallion beurre 27 Colorado Lamb Loin – Swiss chard, house made lamb sausage, flageolet beans, lamb bacon 30Pan Roasted Wild Striped Bass – saffron Israeli couscous, grilled asparagus, sauce vierges 26 Grilled Pork Chop – Anson Mills grit cake, pork belly, sautéed broccoli rabe, pickled mustard seed 24Cedar Plank Scottish Salmon – ginger red quinoa, cucumber jalapeno vinaigrette 25 Stone Park Burger – choice of Vermont cheddar, blue, gruyère, pepper jack, mushrooms, bacon with fries or salad 15 DAILY MARKET MENU - $30 FIRST COURSE (CHOICE OF): Ricotta Gnocchi – fresh heirloom tomato sauce, house cured guanciale, Parmigiano Reggiano Wilted Spinach Heirloom Beet Salad – Maytag blue, bacon lardons, toasted hazelnuts SECOND COURSE (CHOICE OF): Pan Seared Scottish Salmon – black trumpet spaetzle,roasted garlic swiss chard, mushroom fondue Pork Schnitzel – warm grilled cabbage slaw, smoked walnuts, lemon basil buerre THIRD COURSE (CHOICE OF): Panna Cotta – citrus compote, biscotti Assorted Ice Creams or Sorbets Cheese Plate ($5 supplement) All market items can be ordered a la carte. S T E A K FOR TWO 26 ounce, dry aged, bone-in Angus rib-eye, choice of two sides 65 S I D E S Sautéed Spinach Grilled Asparagus Pea Shoots French Fries Ginger Quinoa 7 |
Rocko
