Dinner, November 17, 2013

Dinner, November 17^th, 2013

Soups and Salads

 

Beef and Vegetable

Cup 3.75 Bowl 4.75

Butternut Squash

sour cream, almonds 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

Baby Kale Salad

orange and ginger vinaigrette, pickled beets, pecans, blue cheese, red onion and tabbouleh 7.50

add scallop 10.00

Starters

 

Crispy Calamari

chili-lime sauce 8.50

Beef Tenderloin Tips Sauté

cognac sauce 8.75

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

 

 Just For Today

Tapas:

Wasabi Pea Encrusted Yellowfin Tuna

kimchi, basmati 8.00

Main Courses:

Pan Roasted Sea Trout

chipotle honey sauce, fried egg, herbed new potatoes, asparagus 23.00

 

Main Courses:

Roast Acorn Squash

stuffed with wild rice, almonds, dried cherries and spinach, butternut coulis 13.75 

Jonah Crab and Shrimp Cakes Sauté

remoulade, green beans, basmati 18.50

Grilled Great Lakes Whitefish

mustard sauce, apple and celery root salad, herbed new potatoes 18.75

Frog Legs Sauté

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.00

Grilled Tilapia

remoulade, new potatoes 18.50

Lake Perch Sauté

wilted spinach, basmati rice, shitake mushroom, hazelnuts, brown butter vinaigrette 21.75

Grilled Atlantic Salmon

red pepper coulis, mixed grain salad, frisee with preserved lemon 22.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce 24.25

Seafood al la Nage

 lobster, gulf shrimp, sea scallops, mussels, tomato, garlic and herbs, pappardelle 27.50

Chicken Cordon Bleu

supreme sauce, gruyere, smoked ham, fried egg, green beans 16.75

Braised Beef Cheeks

burgundy sauce, scalloped potatoes, roasted vegetables, crispy onions 22.50

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, chanterelles, braised red cabbage, crispy sweet potatoes 24.50

Filet Mignon

cognac sauce, portabella mushroom, mashed redskin potatoes, crisp onions 6 oz.  21.75* 9 oz. 27.50*

Featured Wines

White Wine Blend, Claude Val, France, 2011 25.00 * Red Wine Blend, Claude Val, France, 2011 25.00

*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