New Years Eve

December 31^st, 2017

Soups

                  Shrimp Bisque.......................................................................................................... Cup 6.00 Bowl 7.00

                  Chef Milos’ Mushroom............................................................................................. Cup 5.00 Bowl 6.00

                  Butternut Squash...................................................................................................... Cup 5.00 Bowl 6.00

First Courses

House Smoked Salmon, pickled cucumbers....................................................................................... 9.50

Gulf Shrimp Cocktail, cocktail sauce.............................................................................................. 10.50

Jonah Crab and Shrimp Cake, remoulade, shrimp sauce................................................................... 10.50

Oysters on the Half Shell .............................................................................................................. 15.50

Salads

                        House with assorted greens, walnuts, grapefruit segments,

                  red onion and dried cranberries with a honey-mustard vinaigrette........................................................ 5.00

                  Traditional Caesar.......................................................................................................................... 6.00

                  Spinach Salad candied pecans, pomegranate, red onion, caramelized sweet potato, gorgonzola,

                  pumpkin bread, sweet and sour dressing ....................................................................... ………………8.50

                 

              

Main Courses 

North Atlantic Skate Wing Sauté

brown butter vinaigrette, wilted spinach, marcona almonds, capers, basmati 23.50

Columbia River Sturgeon Sauté 

shrimp sauce, winter salad, coarse grain mustard vinaigrette, scalloped potatoes 29.50

Grilled Ribeye Steak 16 oz.

rosemary and black pepper sauce, scalloped potatoes, asparagus, wild mushrooms 31.50

Baked Acorn Squash

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

Broiled Great Lakes Whitefish

leek coulis, new potatoes, green beans 23.50

Lake Perch Sauté

wilted spinach, brown butter vinaigrette, shiitakes, basmati, toasted hazelnuts 24.25

Broiled Atlantic Salmon

light garlic sauce, yam puree, ratatouille 24.50

Sea Scallops Sauté

gnocchi carbonara, shrimp sauce, sugar snap peas, prosciutto* 26.50

Alaskan King Crab Rice Bowl

shrimp sauce, sriracha aioli, basmati, andouille sausage, corn, scallions, tomatoes, 27.75

Maine Lobster Stuffed with Jumbo Lump Crab and Mushrooms

julienned vegetables and herbed new potatoes 35.00

“Chicken Cordon Bleu”

supreme sauce, swiss, smoked ham, sunny egg, sautéed potatoes, asparagus 19.75

Roast Indiana Duckling

natural sauce, wild rice with bacon and almonds, apple salad, beet salad 23.50

Slow Roasted Colorado Lamb Shank

natural sauce, pesto risotto cakes, Mediterranean squash, green beans 26.50

Braised Beef Short Rib

Burgundy sauce, mashed redskin potatoes, green beans 29.50

Char Grilled Filet Mignon 9 oz

Cognac and black peppercorn sauce, mashed redskin potatoes, crispy onions 33.00

Combination Plate

Filet Mignon 6 oz. and Grilled Atlantic Swordfish

Cognac sauce, mashed redskin potatoes, green beans 34.00

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.