Sundey, July 3, 2011

Sunday July 3rd, 2011

Smoked Salmon and Artichoke
Cup 4.75 Bowl 5.75

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
Rocky’s Caesar 6.00
Martha’s Vineyard Salad
pecans, blue cheese, red onion and
tart cherries 4.75
with grilled Atlantic salmon 10.50
Spinach Salad
cucumber-tomato salad, cucumber dressing 4.50 with grilled Atlantic salmon 9.50
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
Grilled Wahoo
tomato coulis with olives, caperberries and herbs, chili pod mashed potatoes 21.50
Roast Leg of Lamb
red wine sauce, sautéed potatoes, asparagus 22.50

Main Courses
Shrimp and Crab Cakes Saute
remoulade, basmati, green beans 16.50
Grilled Great Lakes Whitefish
stone ground mustard sauce, celery root, green beans, new potatoes 18.50
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
Maple Cured Charbroiled Pork Chop
gorgonzola-black peppercorn sauce, gnocchi saute with sweet potatoes and bacon 19.75
Pan Seared Sirloin of Beef
mushroom saute with herbs and mushroom butter, sautéed potatoes, asparagus 24.50
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 * Website steveandrockys.com