Dinner Sunday October 30, 2011

Sunday, October 30th, 2011




Martha’s Vineyard Salad
Chicken Velouté
Cup 3.75 Bowl 4.75
Butternut Squash
roasted almonds
Cup 3.75 Bowl 4.75
Chef Milos' Mushroom
Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75






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
House Salad
assorted greens, walnuts, grapefruit segments,
red onions, dried cranberries with a
honey mustard vinaigrette 4.00





Starters and Sandwiches


Fried 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:
Steamed Snug Harbor Mussels
artichokes, tomatoes and Pernod cream, grilled french bread 8.50
Main Courses:
Pickerel Saute
yogurt, garlic and cucumber raita, chili pod mashed potatoes, crispy leeks 21.75
Grilled North Atlantic Swordfish
fresh thyme, lemon and olive oil, Jonah crab remoulade, asparagus with crispy prosciutto 24.75

Main Courses
Shrimp and Crab Cakes Saute
remoulade, basmati, green beans 16.50
Grilled Spice Rubbed Catfish
remoulade, new potatoes 17.75
Broiled Whitefish
mustard sauce, apple, pomegranate, celery root salad, herbed new potatoes 18.75
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 Pork Tenderloin
local made polish sausage and sauerkraut, scalloped potatoes, green beans 19.25
Filet Mignon
cognac sauce, portabella mushroom, mashed redskin potatoes, crisp onions 6 oz. 20.50 9 oz. 27.50
Featured Wines
Chardonnay, Napa Cellars, Napa 09 35.00 * Cabernet Sauvignon, Forchini, Proprietor’s Reserve, Sonoma-Dry Creek 07 65.00

*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 * W