Dinner, April 6, 2014

Sunday April 6^th , 2014

Soups and Salads

Shrimp Bisque

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

Baby Kale

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

Mediterranean Salad

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

with grilled Atlantic salmon 11.75

Starters 

Fried Calamari

chili lime sauce 8.50

Steamed Bar Harbor Mussels

provencal sauce, grilled French bread 8.50

Smoked Salmon

cucumber salad 8.50

Beef Tenderloin Tips Sauté

stone ground mustard mashed potatoes* 8.75

 Just For Today

Tapas:

Black Truffle Gnocchi

asparagus coulis, parmesan cream 8.00

Main Courses:

Monkfish Rice Bowl

sriracha lime aioli, jalapeno, egg, pickled red onion 22.50

Main Courses:

Roast Acorn Squash

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

Shrimp and Crab Cakes Saute

remoulade, basmati, green beans 16.50

Broiled Blue Cod

remoulade, new potatoes 19.50

Lake Perch Saute

wilted spinach, basmati rice, 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* 24.75

Seafood al la Nage

 gulf shrimp, sea scallops, salmon, mussels, tomato, garlic and herbs, papardelle 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

Roast Duckling

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

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