Sunday, January 2, 2014

Sunday, January 2^nd, 2014

Soups and Salads

Southwest Barley

Cup 3.75 Bowl 4.75

 

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:

Salmon Spring Rolls

wasabi sauce, kim chi 8.00

Main Courses:

Grilled 16 oz Ribeye of Beef

black pepper cream sauce, fingerling potato with kielbasa and sauerkraut, vegetable 26.50

 

Main Courses:

Roast Acorn Squash

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

Shrimp and Crab Cakes Sauté

remoulade, basmati, green beans 16.50

Broiled Georges Bank Cod

remoulade, new potatoes 18.75

Grilled Great Lakes Whitefish

mustard sauce, apple and celery root salad, herbed new potatoes 21.75

Lake Perch Sauté

wilted spinach, basmati, 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 24.25

Seafood al la Nage

 lobster, 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

Roast Duckling

natural sauce, wild rice with bacon and almonds, glazed pears, green beans 18.25

Pork Tenderloin Medallion Sauté

natural sauce, spaetzle, wild mushrooms, 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

Chardonnay, Catena, Mendoza Argentina 2010 35.00 * 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