Sunday, June 15, 2014

Happy Father's Day, June 15, 2014

Happy Father’s Day, June 15th, 2014

Soups and Salads


Shrimp Bisque
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
Bay Scallops Ceviche
gazpacho, field greens 12.00

Beef Tenderloin Tips Sauté
cognac sauce, mashed potato 8.75
Jonah Crab and Shrimp Cake
remoulade, mustard sauce 8.00



 Just For Today
Tapas:
Tortilla Crusted Soft Shell Crab
pico de gallo 9.00
Main Courses:
Grilled 16 oz Ribeye of Beef
red wine morel sauce, scalloped potatoes, asparagus 26.50
Barbeque St. Louis Ribs
coleslaw, Chris’ cornbread, Jack Daniels glaze 21.50

Main Courses:
Roast Acorn Squash
stuffed with wild rice, almonds, dried cherries and spinach, carrot ginger coulis 13.75
Fried Frog Legs Sauté
brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.00
Grilled Florida Mahi
remoulade, new potatoes, vegetable 20.00
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
Lightly Smoked Roast Range Chicken
herb sauce, fine noodles with brie and roasted vegetables 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

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