Sunday, May 18, 2014

Sunday, May 18^th, 2014

Soups and Salads

Asparagus, Split Pea and Ham

Cup 3.75 Bowl 4.75

Gazpacho

croutons, 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:

Gulf Shrimp Cocktail

cucumber salad, spring greens 8.00

Main Courses:

Grilled 9oz Beef Tenderloin Burger

bourbon barbeque sauce, bacon, cheddar, beer battered onion rings, Texas toast, french fries 12.50

Grilled Great Lakes Walleye Sauté

vermouth sauce, celery root puree, caper berries, artichoke, asparagus 21.75

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

Broiled Blue Cod

remoulade, new potatoes, vegetable 18.50

Frog Legs Sauté

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

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

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*

Featured Wines

Chardonnay, Hayes Ranch, Livermore, California 2011 25.00

Cabernet Sauvignon, Murphy-Goode, California 2011 40.00

*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.co