Dinner, October 5, 2014

Sunday, October 5^th , 2014

Soups and Salads

Shrimp Mulligatawny

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

hummus, lawash chips, roasted garlic and cracked wheat salad, dolma, nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25

Starters

Crispy Calamari

chili-lime sauce 7.50

Pork Belly and Shrimp

barbeque glaze 8.75

Beef Tenderloin Tips Sauté

cognac sauce, mashed potato 8.75

Jonah Crab and Shrimp Cake

remoulade, mustard sauce 8.00

Just For Today

Tapas

Duck Leg Confit

caraway sauce, herbed spaetzle 9.00

Country Pate

spring greens 8.00

Main Courses:

Pan Roasted Atlantic Swordfish

mustard sauce, basmati, lobster mushroom and kale sauté 22.50

Grilled Ribeye of Beef

cognac sauce, parmesan mashed potatoes,  haricots vert 26.75

Main Courses:

Roast Acorn Squash

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

Lightly Smoked Poached Atlantic Salmon

asparagus pesto, tortellini in parmesan cream 15.50

Fried Frog Legs

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

Grilled Ocean Trout

remoulade, new potatoes, vegetable 20.50

Lake Perch Sauté

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

Jonah 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

Alaskan King Crab Rice Bowl

sriracha aioli, bacon, cheddar, jalapeno, sunny egg, corn, pickled red onion, cheddar  27.75

Chicken Cordon Bleu

supreme sauce, gruyere, smoked ham, fried egg, sautéed potatoes, asparagus 16.75

Roast Duckling

with natural sauce, wild rice with lentils, bacon and almonds, beet salad 19.75

Filet Mignon

cognac sauce, portabella mushroom, mashed redskin potatoes, crisp onions 6 oz.  23.75* 9 oz. 29.75*

Featured Wines

Muscat-Chardonnay, Los Dos, Spain 2013 30.00 * Monastrell, La Tremenda, Spain 2010 34.00

*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