Dinner, March 30, 2014

Dinner, March 30^th, 2014

Soups and Salads

Seafood Gumbo

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

 

Beef Tenderloin Tips Sauté

cognac sauce, mashed potato 8.75

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

 

 Just For Today

Tapas:

Crispy Pork Belly

sriracha glaze, fried egg 8.00

Main Courses:

Pan Seared Striped Bass

asparagus coulis, herbed new potatoes, asparagus 22.00

Grilled 16 oz Ribeye of Beef

burgundy sauce, blue cheese gratin, Yukon gold  mashed potatoes, vegetable 24.00

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

Frog Legs Sauté

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

Broiled Blue Cod

remoulade, new potatoes, vegetable 20.75

Lake Perch Sauté

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

Baked Atlantic Salmon Stuffed with Jumbo Lump Crab

crab sauce, fingerling potato sauté, 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

with natural sauce, wild rice with lentils and bacon, beet salad 18.25

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