Sunday, December 8, 2013

Sunday, December 8, 2013


Dinner, December 8th, 2013

Soups and Salads


 
Shrimp and Fingerling Potato Chowder
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
 
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:
Country Pate
ginger sauce, spring greens 7.00
Main Courses:
Grilled 8oz Tenderloin Burger
sriracha mayonnaise, bacon, smoked gouda, fried egg, crispy onions, french fries 12.00
Pan Seared New York Sirloin 16oz
cognac sauce and garlic butter, horseradish mashed potatoes, asparagus 25.00
 

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

Broiled Great Lakes Walleye

remoulade, new potatoes 20.00

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

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, fettuccine 27.50

Chicken Cordon Bleu

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

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

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