Friday, January 24, 2014

Dinner, January 24, 2014


Steve & Rocky’s Sweet 16 Anniversary * January 24th, 2014
Catfish Gumbo Cup 4.75 Bowl 5.75
Butternut Squash, toasted almonds, sour cream Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 2.50 Bowl 4.75
First Courses
 
Crispy Calamari
chili-lime sauce 7.50
House Smoked Salmon
cucumber salad 6.50
Beef Tenderloin Tips Sauté
cognac sauce, crispy onions 8.75
 
Oysters on the Half Shell
cocktail sauce, half dozen 14.50
Jonah Crab and Shrimp Cake
remoulade, mustard sauce 8.00
Steamed Mussels Provencal
grilled focaccia 5.00
Salads
House
assorted greens, walnuts, grapefruit segments, red onions and dried
cranberries with a honey mustard vinaigrette 2.25
Mediterranean
hummus, lawash chips, roasted garlic and cracked wheat salad,
nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Baby Kale
orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50
Rocky’s Caesar 6.00
add Atlantic Salmon to any salad 5.00
Just for Today

Tapas
 Butternut Squash Ravioli
parmesan cream sauce, chives 7.00
Crispy Chicken Wings
honey sriracha glaze 8.00
 
Main Courses
Pan Roasted Rainbow Trout
horseradish sauce, bacon and brussel sprout sauté, herbed new potatoes 20.75
Roasted Rack of Veal
walnut and mint pesto, herbed acini de pepe,
Turkish aubergine 26.50
 


Main Courses

 Roast Acorn Squash

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

Salt Cured Poached Atlantic Salmon

pesto, potato pancakes, Mediterranean squash 15.50

Broiled Georges Bank Cod

remoulade, new potatoes, vegetable 20.75

Frog Legs Sauté

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

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, hazelnuts 21.75

Jumbo Lump Crab Stuffed Atlantic Salmon

crab sauce, lorette potato, vegetable 23.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce* 24.75

Seafood al la Nage

lobster, mussels, gulf shrimp, scallops, tomato, garlic and herbs, pappardelle 27.75

Chicken Cordon Blue

supreme sauce, gruyere, smoked ham, fried egg, asparagus 16.50

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 13.50

Roast Duckling

with natural sauce, wild rice with lentils and bacon, braised red cabbage 15.50

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 24.50

Filet Mignon

with grilled Portobello, mashed redskin potatoes and caramelized onions 6 oz. 21.00 9 oz. 28.50

Chocolate Ganache (please allow 25 minutes for preperation) 8.00

Feature Wines

Chardonnay, Zaca Masa, Santa Ynez Valley 2008 37.00 * Petite Sirah, Bogle, California 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.

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