Dinner, February 23, 2014

Dinner,  February 23^rd , 2014

Soups and Salads

Smoked Salmon and Artichoke

Cup 4.75 Bowl 5.75

 

Butternut Squash,

 toasted almonds, sour cream 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

Mediterranean Salad

hummus, lawash chips, roasted garlic and cracked wheat salad, nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25

Baby Kale Salad

orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50

Starters

Smoked Salmon

cucumber salad 8.50

Crispy Calamari

chili lime sauce 7.50

Mom’s Skewers

honey mustard vinaigrette 6.50

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

 

 Just For Today

Tapas:

Country Pate

ginger sauce, field greens 7.50

Main Courses:

House Made Keilbasa

mustard sauce, braised red cabbage, spaetzle 14.50

Grilled 16 oz Ribeye of Beef

cognac sauce, beer battered onion rings, vegetable, mashed potato 26.50

 

Main Courses:

Roast Acorn Squash

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

Shrimp and Crab Cakes Sauté

remoulade, basmati, green beans 18.50

Broiled Blue Cod

remoulade, new potatoes, vegetable 18.75

Frog Legs Sauté

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

Lake Perch Sauté

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

Baked Atlantic Salmon Stuffed with Jumbo Lump Crab

crab sauce, lorette potato, vegetable 23.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce 24.25

Seafood al la Nage

 gulf shrimp, sea scallops, mussels, tomato, garlic and herbs, pappardelle 27.50

Chicken Cordon Bleu

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

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 21.75

Filet Mignon

cognac sauce, portabella mushroom, mashed redskin potatoes, crisp onions 6 oz.  22.75* 9 oz. 29.75*

 

*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