Dinner, December 29, 2013

Dinner, December 29^th, 2013

Soups and Salads

 

Curried Shrimp Bisque

Cup 4.75 Bowl 5.75

 

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

House Smoked Salmon

cucumber salad 8.50

Beef Tenderloin Tips Sauté

cognac sauce 8.75

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

 

 

 Just For Today

Tapas:

Venison Pate

ginger sauce, orange cranberry relish, winter greens 7.00

Stuffed Mushroom Caps

smoked ham duxelles, gruyere 8.00

Main Courses:

American Gulf Shrimp Rice Bowl

bacon, corn, scallions, pickled red onions, fried egg, chili aioli 19.75

 

Main Courses:

Roast Acorn Squash

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

Salt Cured Poached Atlantic Salmon

pesto, potato pancakes, Mediterranean squash 15.50

Jonah Crab and Shrimp Cakes Sauté

remoulade, green beans, basmati 18.50

Grilled Lake Trout

remoulade, new potatoes 20.00

Lake Perch Sauté

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

Grilled Atlantic Salmon

stone ground mustard sauce, apple and celery root salad, herbed new potatoes 22.75

Chicken Cordon Bleu

supreme sauce, gruyere, smoked ham, fried egg, asparagus 16.75

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.50

Roast Duckling

natural sauce, wild rice with bacon and almonds, stewed apples, glazed pears 18.25

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*

Chocolate Ganache (please allow 25 minutes for preperation) 8.00

Featured Wines

White Wine Blend, Claude Val, France, 2011 25.00 * Syrah, J. Lohr, Paso Robles 2010 30.00

*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