Dinner, November 30, 2014

Dinner, November 30^th, 2014

Soups and Salads

Mussels Carbonara

Cup 4.75 Bowl 5.75

Butternut Squash

 almonds, 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, nicoise olives, feta, tomatoes, wedge of romaine, creamy cucumber dressing 6.25

Starters

Sesame Encrusted Bay Scallops

honey-sriracha glaze, pineapple salsa 8.75

Beef Tenderloin Tips Sauté

cognac sauce, mashed potato 8.75

Jonah Crab and Shrimp Cake

remoulade, shrimp sauce 8.00

Just For Today

Tapas

Spanish White Anchovies

crostini, tapenade 7.75

Beef Tenderloin Tips Sauté

three cheese tortellini carbonara 8.00

Main Courses

Pan Roasted Walnut Crusted Walleye

shrimp sauce, herbed new potatoes 22.50

Grilled 18oz T-Bone

burgundy sauce, scalloped potatoes, asparagus 28.50

Main Courses:

Roast Acorn Squash

stuffed with wild rice, almonds, dried cherries and spinach, tomato coulis 14.50

Lightly Smoked Poached Atlantic Salmon

asparagus pesto, tortellini in parmesan cream 15.75

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

Steamed Blue Hill Bay Mussels

vermouth with white wine and capers, grilled sourdough 22.75

Jonah Crab Cakes Sauté

remoulade, basmati, vegetable 22.75

Grilled Atlantic Salmon

kimchi broth, wasabi sauce, basmati, pickled ginger, radish 22.75

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce, snap peas, prosciutto 26.50

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 fingerling potatoes, asparagus 17.75

Roast Duckling

with natural sauce, wild rice with lentils, bacon and almonds, beet salad 20.75

Filet Mignon

cognac sauce, portabella mushroom, mashed redskin potatoes, crispy onions 6 oz.  23.75* 9 oz. 31.00*

Featured Wines

Muscato, Nine Vines, Southeastern Australia 2014 27.00

Cabernet Sauvignon, Darcie Kent, Livermore Valley 2010 48.00

*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