Sunday, July 6, 2014

Sunday July 6, 2014

Sunday, July 6th, 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
Pork Belly and Shrimp
honey sriracha glaze 7.75

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



Just For Today
Tapas:
Chicken Confit with Udon Noodles
soft boiled egg, kimchi 8.00
Main Courses:
Grilled Yellowfin Tuna
shrimp sauce, asparagus with béarnaise, herbed new potatoes 24.50

Main Courses:
Roast Acorn Squash
stuffed with wild rice, almonds, dried cherries and spinach, carrot ginger coulis 14.25
Broiled Blue Cod
remoulade, new potatoes, vegetable 18.50
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
Heirloom Tomato Crusted Salmon
tarragon vinaigrette, fingerling potato sauté, vegetable 22.75
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
Chardonnay, Bowers Harbor, Michigan 2011/2012 35.00
Red Wine Blend, Alakai, California 11’ 35.00
*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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