Thanksgiving Dinner, November 24, 2011 (In House)

Steve and Rocky’s
Thanksgiving Dinner
Thursday, November 24th, 2011

Soups
Lobster Bisque Cup 5.75 Bowl 6.75
Butternut Squash Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 3.75 Bowl 4.75
Appetizers
Shrimp and Crab Cake, sherry sauce 8.00
House Smoked Salmon Carpaccio, shaved parmesan, artichoke salad 8.50
Gulf Shrimp Cocktail, cucumber salad, horseradish sauce 9.25
Salad
House Salad
assorted greens, walnuts, grapefruit segments, red onions
dried cranberries with a honey mustard vinaigrette 4.00

Traditional Caesar Salad
6.00
Spinach Salad
raspberry-maple dressing, pecans, roast butternut squash, bacon and red onion 5.25

Traditional Thanksgiving

Roast Turkey
natural juice, almond stuffing, yam puree, mashed redskin potatoes,
assorted vegetables, apple sauce, cranberry-orange relish 17.50
Glazed Baked Ham
coarse grain mustard and honey sauce, dauphinoise potatoes,
sweet onion and gorgonzola, vegetable 16.50
Slow Roasted Prime Rib of Beef
rosemary peppercorn crust, Burgundy sauce, smoked Gouda stuffed potato
12oz. 22.50…16oz. 27.00

Something Different
Stuffed Carnival Squash
stuffed with wild rice, almonds, dried cherries and spinach, sweet onion coulis 15.75
Baked Rainbow Trout
shrimp sauce, chanterelles, roasted pearl onions, fingerling potatoes, bacon and leeks 19.50
Maine Lobster Bouillabaisse
garlic rouille 26.50
Pork Scaloppini Saute
natural sauce, local made polish sausage and sauerkraut, scalloped potatoes, green beans 19.25
Medallions of Venison Saute
port sauce, spaetzle, braised red cabbage, spinach, bacon and leeks 27.00
Filet Mignon
Cognac and black peppercorn sauce, portabella mushroom,
mashed redskin potatoes and caramelized onion 28.50

Your server will tempt you with an assortment of Chef Jeff’s tantalizing desserts.