Saturday, February 1, 2014

Steve & Rocky’s Sweet 16 Anniversary * February 1st, 2014
Chicken Florentine Cup 3.75 Bowl 4.75
Butternut Squash, toasted almonds, sour cream Cup 3.75 Bowl 4.75
Chef Milos' Mushroom Cup 2.50 Bowl 4.75
Tasting of Three Soups 5.75

Just For Today


Yesterday’s Soup


Southwest Barley Cup 3.75 Bowl 4.75


Pasta


Smoked Chicken and Angel Hair


tomato coulis, cottage cheese-cream sauce, spinach and shitakes 10.50


Main


Seafood a la Nage


mahi, ocean trout, mussels and gulf shrimp, provencal sauce, linguine 13.75


Fish


Grilled Tilapia


horseradish sauce, sautéed fingerling potatoes, spicy apple chutney 12.50


Lunch Box


Gulf Shrimp Spring Roll


ginger sauce, basmati, spinach salad, peanut butter cookie 10.75


Salads
House
mixed 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, chevre, tomatoes, wedge of romaine, creamy cucumber dressing 6.25
Martha’s Vineyard
pecans, dried tart cherries, blue cheese, red onion and spinach, raspberry-maple vinaigrette 4.75
with grilled salmon 9.75
Rocky’s Caesar 6.00 with chicken 9.25
Baby Kale
orange and ginger vinaigrette, pickled golden beets, pecans, blue cheese, red onion and tabbouleh 7.50
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp kabobs 9.25
Main Courses
Jonah Crab and Shrimp Cakes
remoulade, course grain mustard mashed potatoes, cucumber salad 9.50
Poached Atlantic Salmon
vermouth sauce, capers, artichokes, noodle kugel, vegetable 11.00
Grilled Great Lakes Whitefish
mustard sauce, apple and celery root salad, new potatoes, vegetable 12.50
Lake Perch Sauté
wilted spinach, brown butter vinaigrette, basmati, hazelnuts 12.50
Shrimp Provencal
cream, tomato, garlic and herbs, pappardelle 12.50
Atlantic Salmon Spring Rolls
basmati, kimchi, Asian vegetables, wasabi sauce 13.75
Chicken Scaloppini Sauté Oscar
Jonah crab and shrimp cake, béarnaise sauce, sautéed potatoes, vegetable, 13.50
Baked Meatloaf
sautéed mushrooms, Cognac sauce, redskin mashed potatoes, roasted vegetables 9.00
Beef Tenderloin Tips Sauté
in a baked potato, cognac sauce, sherry mushrooms, roasted vegetables 9.50
Filet Mignon
Cognac and black peppercorn sauce, portabella, mashed redskin potatoes, crispy onions* 6 oz. 21.75 9 oz. 28.50
Sandwiches and Other Things
Tuna Salad Melt
tomato, lettuce and cheddar on multi grain bread, onion rings 6.75
Shrimp and Crab Cakes
English muffin, remoulade, cole slaw 9.50
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, fried egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.00
Ham and Brie Panini
asparagus and pickled red onion, stone ground mustard sauce, french fries, bread and butter pickles 8.25
Feature Wines
Chardonnay, Catena, Mendoza Argentina 2010 35.00 * 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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