New Year's Eve, December 31, 2013

New Year’s Eve

December 31^st, 2013

 

Soups

                  Rocky’s Black Bean.................................................................................................. Cup 4.25 Bowl 5.25

                  Chef Milos’ Mushroom............................................................................................. Cup 4.00 Bowl 5.00

                  Butternut Squash..................................................................................................... Cup 4.00 Bowl 5.00

First Courses

Wild Mushroom Ciabatta........................................................................................................... 9.50

House Smoked Salmon, pickled cucumbers.................................................................................. 8.50

Gulf Shrimp Cocktail, cocktail sauce......................................................................................... 10.50

Jonah Crab and Shrimp Cake, remoulade, mustard sauce........................................................... 10.50

Delaware Oysters Rockefeller ................................................................................................... 14.50

Duck Confit,  prunes in port, natural sauce................................................................................ 10.00

Chris’ Pulled Pork Tacos........................................................................................................... 8.00

Venison Pate with Smoked Ham, ginger sauce............................................................................. 9.50

 

 

 

Salads

                        House with assorted greens, walnuts, grapefruit segments,

                  red onion and dried cranberries with a honey-mustard vinaigrette......................................................... 4.25

                  Traditional Caesar.......................................................................................................................... 5.50

                  Baby Kale orange and ginger vinaigrette, pickled golden beets, pecans,

                  blue cheese, red onion and tabbouleh............................................................................................... 7.50

              

Main Courses

Combination Plates:

 6 oz Filet Mignon

Cognac sauce, mashed redskin potatoes, vegetable

with Grilled Swordfish 31.50 or King Crab 39.50

 

Baked Acorn Squash

stuffed with wild rice, lentils, almonds, dried tart cherries and spinach, butternut squash coulis, sweet potato puree 16.75

Grilled Rainbow Trout

coarse grain mustard sauce, apple and celery root salad, herbed new potatoes 20.50

Lake Perch Sauté

wilted spinach, brown butter vinaigrette, shiitakes, basmati, toasted hazelnuts 22.50

Ocean Trout  Saute

American fried rice with bacon, sweet corn, pickled  jalapenos 22.50

Pan Roasted Atlantic Salmon

wasabi pea crust, kimchi mashed potatoes, carrot slaw 22.75

Grilled Swordfish

asparagus pesto, mashed potatoes, fennel and artichoke salad 23.75

Sea Scallops Saute

gnocchi carbonara, shrimp sauce* 24.75

Maine Lobster Stuffed with Jonah Crab and Mushrooms

julienned vegetables and herbed new potatoes 31.75

Broiled King Crab Legs

drawn butter, crab sauce, scalloped potatoes 43.00

Chicken Cordon Blue

supreme sauce, gruyere, smoked ham, fried egg, asparagus 17.25

Roast Duckling

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

Roast Quail

stuffed with sun-dried tomato and sweet corn risotto, caraway sauce, winter greens 24.50

Braised Beef Cheek

red wine and wild mushroom sauce, black truffle gnoochi 25.50

16oz Choice Ribeye Steak

herb butter, scalloped potatoes, vegetable 29.50

Char Broiled 9 oz Filet Mignon

Cognac and black peppercorn sauce, portabella mushroom, mashed redskin potatoes with crispy onions 28.50

 

On behalf of the management and staff of Steve & Rocky’s we would like to thank you  for

your patronage and extend our best wishes for the coming year.