Sunday,
January 26, 2014
Soups and Salads
Chicken Florentine
Cup 3.75 Bowl 4.75
Butternut Squash
sour cream, almonds Cup 3.75
Bowl 4.75
Chef Milos' Mushroom
Cup 2.50 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
2.25
Rocky’s Caesar 6.00
Baby Kale
Salad
orange and ginger
vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh
7.50
Starters
Crispy
Calamari
chili-lime sauce 8.50
House Smoked
Salmon
cucumber salad 6.50
Beef
Tenderloin Tips Sauté
cognac sauce 8.75
Just
For Today
Tapas:
Buffalo Chicken Wings
buttermilk
blue cheese dressing, celery hearts 8.00
Main Courses:
Pan Roasted Monkfish
white
wine sauce, herbed new potatoes, skate wing, anchovy and spring green salad
22.75
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
white wine
mustard sauce, apple and celeriac salad, herbed new potatoes, green beans 21.75
Broiled George’s
Bank Cod
remoulade, new potatoes,
vegetable 21.50
Lake Perch Sauté
wilted spinach, basmati
rice, shitake mushroom, hazelnuts, brown butter vinaigrette 21.75
Jumbo Lump
Crab Stuffed Atlantic Salmon
crab sauce, lorette potato,
vegetable 23.75
Sea Scallops
Sauté
gnocchi carbonara, shrimp
sauce* 24.75
Lightly Smoked Roast Range Chicken
with herb sauce, house made noodles with brie and roasted vegetables
13.50
Chicken
Cordon Bleu
supreme sauce, gruyere,
smoked ham, sautéed potatoes, fried egg, asparagus 16.75
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
Grilled 16oz Choice Ribeye of Beef
cognac sauce, blue cheese
gratin, mashed redskin potatoes, beer battered onion rings, vegetable 25.75
Filet Mignon
with grilled Portobello,
mashed redskin potatoes and caramelized onions 6
oz. 21.00* 9 oz. 27.50*
Featured Wines
Chardonnay, Cantena, Mendoza Argentina 2010 40.00 * Petite Sirah, Bogle, California 2011 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
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