Dinner July 10, 2011

Sunday July 10th, 2011


Fruit Soup
Cup 3.75 Bowl 4.75
Gazpacho
sour cream, croutons
Cup 3.75 Bowl 4.75
Chef Milos' Mushroom
Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
House Salad
assorted greens, walnuts, grapefruit segments,
red onions, dried cranberries with a
honey mustard vinaigrette 4.00


Martha’s Vineyard Salad
pecans, blue cheese, red onion and
tart cherries 4.75
with grilled Atlantic salmon 10.50
Rocky’s Caesar 6.00
Spinach Salad
cucumber-tomato salad, cucumber dressing 4.50 with grilled Atlantic salmon 9.50
Heirloom Tomato Salad
sweet onion and bleu cheese salad
with crispy zucchini 6.25





Starters and Sandwiches


Calamari
spicy tomato ragout 7.50
Shrimp, Chicken and Chorizo Quesadilla
pepper jack, black bean & roasted corn salad,
avocado salsa 8.25



Mom’s Fried Chicken “BLT”
remoulade, baked beans, french fries 8.00
Baked Meatloaf Sandwich
sour cream sauce, sautéed mushrooms,
“smashed potatoes” on grilled bread 8.25



Just For Today
Tapas
Gnocchi Piedmontese
white truffle parmesan 11.00
Main Course
Walnut Crusted Catfish
Michigan pale ale coulis, roasted vegetables 18.50

Main Courses
Shrimp and Crab Cakes Saute
remoulade, basmati, green beans 16.50
Cracker Crusted Whitefish
cajun remoulade, roasted peppers, corn , sweet onion, tomatoes and basil 18.75
Grilled Atlantic Salmon
remoulade, new potatoes 18.50
Lake Perch Saute
wilted spinach, basmati rice, shitake mushroom, hazelnuts, brown butter vinaigrette 20.00
Broiled Norwegian Salmon
artichoke and spinach crust, white wine sauce, roasted fingerlings with bacon and leeks* 21.50
Gulf Shrimp Linguine Provencal
tomato cream, parmesan 21.75
Sea Scallops Saute
gnocchi carbonara, shrimp sauce* 22.50
Chicken Scaloppini Saute Oscar
Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes 16.50
Pan Roasted Tenderloin
local made polish sausage and sauerkraut, scalloped potatoes, Michigan corn and green beans 19.25
Grilled New York Steak and Gulf Shrimp
garlic and herbs, sautéed potatoes 23.75
Filet Mignon
cognac sauce, portabella mushroom, mashed redskin potatoes, crisp onions 6 oz. 20.50 9 oz. 27.50
Featured Wines
Sauvignon Blanc,Cakebread Cellars, Napa Valley 09 35.00 * Pinot Noir, Hartford Court, Lands End, Sonoma 07 45.00

*Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
43150 Grand River Ave, Novi, Michigan 48375 * Phone 248-374-0688 * Fax 248-374-1003 * Web