Steve and Rocky's Menus

Dinner, March 15th, 2020 Soups Shrimp Bisque Cup 5.25 Bowl 6.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with toasted almonds and sour creamCup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 First Courses

Lake Perch Taco cajun remoulade, tomato, lettuce, avocado, Sriracha, pickled red onions 5.00 Jonah Crab and Shrimp Cake shrimp sauce, remoulade 9.00 Crispy Calamari sriracha mayonnaise, pickled peppers, mixed greens 9.50 Blue Point Oysters on the Half Shell 15.50 House Smoked Atlantic Salmon pickled cucumber, field greens 9.00 Crispy Pork Belly habanero honey, zucchini chutney 9.75 Beef Tenderloin Tips Sauté Cognac sauce, mashed potatoes, crispy onions 9.75

Salads House assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, with a honey mustard vinaigrette 5.00 Rocky’s Caesar
romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50 Golden Beet Salad blood orange vinaigrette, baby arugula, pickled red onion, walnuts, fried goat cheese, pancetta, blood …

Dinner, March 14th, 2020 Soups Shrimp Bisque Cup 5.25 Bowl 6.25 Chef Milos’ Mushroom Cup 4.25 Bowl 5.25 Butternut Squash with toasted almonds and sour creamCup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 First Courses

Lake Perch Taco cajun remoulade, tomato, lettuce, avocado, Sriracha, pickled red onions 5.00 Jonah Crab and Shrimp Cake shrimp sauce, remoulade 9.00 Crispy Calamari sriracha mayonnaise, pickled peppers, mixed greens 9.50 Blue Point Oysters on the Half Shell 15.50 House Smoked Atlantic Salmon pickled cucumber, field greens 9.00 Crispy Pork Belly habanero honey, zucchini chutney 9.75 Beef Tenderloin Tips Sauté Cognac sauce, mashed potatoes, crispy onions 9.75

Salads House assorted greens, walnuts, grapefruit segments, red onions, dried cranberries, with a honey mustard vinaigrette 5.00 Rocky’s Caesar
romaine hearts, marinated red pepper, tapenade, garlic and alouette croutons 7.50 Golden Beet Salad blood orange vinaigrette, baby arugula, pickled red onion, walnuts, fried goat cheese, pancetta, blood …

Lunch, March 14th, 2020 Soups Swiss Onion Cup 4.25 Bowl 5.25 Chef Milos’ MushroomCup 4.25 Bowl 5.25 Butternut Squashwith toasted almonds and sour creamCup 4.25 Bowl 5.25 Tasting of Three Soups 5.75 Fish Grilled Tuna sriracha mayonnaise, basmati, braised bok choy 14.50 Eggs Crab and Brie Omelet white wine sauce, sourdough toast 10.75 Pasta Tri Colored Tortellini with Smoked Chicken Cognac cream sauce, parmesan, herbs 13.75 Sandwich Roast Sirloin Tacos