Sunday, March 23, 2014

Dinner, March 23^rd, 2014

Soups and Salads

White Bean and Andouille

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

 

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

fried egg, grilled Texas toast 8.00

Main Courses:

Grilled Atlantic Swordfish

white wine mustard sauce, apple salad, herbed new potatoes, vegetable 22.50

Pan Seared Yellowfin Tuna

pesto, scalloped potatoes, asparagus 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

Lightly Smoked Roast Range Chicken

herb sauce, fine noodles with brie and roasted vegetables 16.50

Medallions of Pork Tenderloin Sauté

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

Grilled Flatiron Beef Steak

cognac sauce, blue cheese, onion rings, Yukon Gold mashed 23.00

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