Sunday, June 29th, 2014

Sunday, June 29^th, 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

Crispy Pork Belly

Honey sriracha glaze 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:

Pulled Pork Spring Rolls

wasabi barbeque sauce 8.00

Main Courses:

North Atlantic Monkfish Sauté

sriracha shrimp sauce, spicy rice cake, avocado salsa 22.50

Grilled North Carolina Cape Bluefish

stone ground mustard sauce, apple horseradish salad, herbed new potatoes 23.50

 

Main Courses:

Roast Acorn Squash

stuffed with wild rice, almonds, dried cherries and spinach, carrot ginger coulis 14.25

Fried Frog Legs

brown butter vinaigrette, spinach, tomato, garlic and herbs, basmati 19.25

Lake Perch Sauté

wilted spinach, basmati, shitake mushroom, hazelnuts, brown butter vinaigrette 21.75

Crab Cakes Sauté

remoulade, basmati, vegetable 22.75

Baked Atlantic Salmon Stuffed with Jumbo Lump Crab

crab sauce, fingerling potato sauté, vegetable 23.75

Grilled Yellowfin Tuna

remoulade, new potatoes, vegetable 24.50

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce 24.75

Seafood al la Nage

 lobster, gulf shrimp, sea scallops, mussels, tomato, garlic and herbs, pappardelle 27.75

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 19.75

Medallions of Pork Tenderloin Sauté

natural sauce, spaetzle, wild mushrooms, braised red cabbage, crispy sweet potatoes 22.50

Filet Mignon

cognac sauce, portabella mushroom, mashed redskin potatoes, crisp onions 6 oz.  23.75* 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