Dinner, June 8, 2014

Dinner, June 8^th, 2014

Soups and Salads

Shrimp and Andouille

Cup 4.75 Bowl 5.75

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

Crispy Calamari

chili-lime sauce 7.50

House smoked Atlantic Salmon

pickled cucumber 9.00

Beef Tenderloin Tips Sauté

cognac sauce, mashed potato 8.75

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

 Just For Today

Tapas:

Pork and Kimchi Quesadilla

rice, sriracha sour cream 9.00

Oregon Morels Toast

grilled ciabatta, pickled red onion, spring greens 14.50

Main Courses:

Grilled Atlantic Mahi

vermouth sauce, fiddle head fern and haricots vert sauté, herbed new potatoes, toasted almonds 22.50

Roast Quails

natural sauce, Oregon morels, asparagus, fingerling potato lyonnaise 24.50

Main Courses:

Roast Acorn Squash

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

   Grilled Lake Trout

coarse grain mustard sauce, apple and celeriac salad, new potatoes 18.50

Shrimp and Crab Cakes Sauté

remoulade, basmati, green beans 18.50

Fried Frog Legs Sauté

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

Broiled Blue Cod

remoulade, new potatoes, vegetable 18.50

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*

Featured Wines

Vouvray, Marc, Bredif, France 2011 35.00* *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.com