Sunday July 6, 2014

Sunday, July 6^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

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