New Year’s Eve

December 31^st, 2014

Soups

                  Chicken and Gnocchi with pesto............................................................................... 

Cup 4.25 Bowl 5.25

                  Chef Milos’ Mushroom............................................................................................. 

Cup 4.00 Bowl 5.00

                  Butternut Squash..................................................................................................... 

Cup 4.00 Bowl 5.00

First Courses

Wild Mushroom Ciabatta.9.50

House Smoked Salmon, pickled cucumbers 9.00

Gulf Shrimp Cocktail, cocktail sauce10.50

Jonah Crab and Shrimp Cake, remoulade, shrimp sauce10.50

Tuna Sashimi, wasabi sauce, pickled ginger, seaweed salad14.50

Blue Hill Bay Mussels Provencal, tortellini, tomato, garlic and herbs12.50

Wellfleet Oysters Rockefeller 14.50

Chris’ Pulled Pork Tacos 8.75

Salads

                        House with assorted greens, walnuts, grapefruit segments,

                  red onion and dried cranberries with a honey-mustard vinaigrette 4.25

                  Traditional Caesar 5.50

                  Baby Kale orange and ginger vinaigrette, pickled beets, pecans,

                  blue cheese, red onion and tabbouleh 7.50

              

Main Courses

Baked Great Lakes Walleye

wrapped in filo stuffed with smoked salmon and Gulf shrimp, vermouth sauce, caperberries, roasted tomato 22.50

Roast Leg of Venison

port sauce, spaetzle with bacon, blue cheese and herbs, spinach 24.50

Baked Acorn Squash

stuffed with wild rice, lentils, almonds, dried tart cherries and spinach, butternut squash coulis 16.75

Lake Perch Sauté

wilted spinach, brown butter vinaigrette, shiitakes, basmati, toasted hazelnuts 22.50

Pan Roasted Atlantic Salmon

coarse grain mustard sauce, apple and celery root salad, herbed new potatoes 22.75

Grilled Swordfish

asparagus pesto, mashed potatoes, fennel and artichoke salad 24.50

Sea Scallops Saute

gnocchi carbonara, shrimp sauce* 26.50

Maine Lobster Stuffed with Jonah Crab and Mushrooms

julienned vegetables and herbed new potatoes 33.50

Broiled King Crab Legs

drawn butter, crab sauce, scalloped potatoes 43.00

Chicken Cordon Blue

supreme sauce, swiss, smoked ham, fried egg, sautéed potatoes, asparagus 17.75

Roast Duckling

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

Roast Quail

stuffed with sun-dried tomato and wild mushroom risotto, caraway sauce, winter greens 24.50

Braised Beef Cheek

red wine and black trumpet sauce, black truffle gnocchi 25.50

Grilled 16oz Ribeye Steak

herb butter, scalloped potatoes, green beans29.50

Char Broiled 9 oz Filet Mignon

Cognac and black peppercorn sauce, portabella mushroom, mashed redskin potatoes with crispy onions 31.00

Combination Plates

6 oz. Filet Mignon

Cognac sauce, mashed redskin potatoes, green beans

with  Grilled Swordfish 33.00 or Sea Scallops Saute 41.00

On behalf of the management and staff of Steve & Rocky’s we would like to thank you for

your patronage and extend our best wishes for the coming year.