All Day Curbside To Go Menu till 2/1/2021


Steve & Rocky’s



Chef Milos’ Mushroom Cup 5.25 Pint 9.50

Butternut Squash with Toasted Almonds and Sour Cream Cup 5.25 Pint 9.50




assorted greens, walnuts, red onions, dried cranberries, grapefruit, with a honey mustard vinaigrette 6.00

Traditional Caesar
chopped romaine hearts, parmesan, croutons 8.00

Mediterranean Salad (v)

romaine hearts, vegetables, stuffed grape leaves, kalamata olives, hummus, lawash chips with a red wine vinaigrette 9.00

Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00



Lake Perch Taco

Cajun remoulade, tomato, lettuce, avocado,

sriracha, pickled red onions 6.00

Tuna Melt

tomato and cheddar on house made country bread, cucumber salad and onion rings 11.50

Crispy Cajun Chicken

Cajun remoulade, lettuce, tomato, brioche bun 11.50

Marinated Grilled Chicken Sandwich

bacon, tomato, romaine hearts, brioche bun, blue cheese dressing, tater tots 11.50

Classic ½ Pound Burger

bacon, cheddar, lettuce, tomato, mayonnaise,

tater tots 11.50


Main Courses

Louisiana Style Pasta

andouille, gulf shrimp, penne with tomatoes, garlic and Creole seasonings 16.50

Roast Acorn Squash (v)

stuffed with basmati, lentils, almonds, cranberries and spinach, sweet potato puree, shallot coulis 16.50

Walleye Sauté

remoulade, new potatoes, green beans 23.75

Broiled Atlantic Salmon

cider glaze, roasted parsnip and sweet potato, crispy Brussels sprouts, pomegranate 24.75

Lake Perch Sauté

brown butter vinaigrette, wilted spinach, shitakes, basmati, toasted hazelnuts 28.50

Maine Lobster and Shrimp Fettuccine

lobster cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50

 Sea Scallops Sauté Carbonara

penne, prosciutto, parmesan, peas and cream 27.50

“Chicken Cordon Blue”

natural sauce, swiss, smoked ham, mashed potatoes, sunny egg, vegetables 19.25

Barbeque St. Louis Ribs

Traverse City cherry and coffee glaze, red skinned mashed potatoes, Caesar street corn 22.75

Baked Meatloaf

Cognac sauce, mashed potatoes, sherry mushrooms, roasted vegetables, crispy onions 14.50

Beef Tenderloin Tips Sauté in a Baked Potato

Burgundy sauce, sherried mushrooms, roasted vegetables 16.50

Braised Short Rib of Beef

Burgundy sauce, caramelized pearl onions, mushrooms and roasted carrots, scalloped potatoes 29.50 

Tournedos of Beef Tenderloin

sherried mushrooms and Cognac sauce, scalloped potatoes, vegetables 29.50

Filet Mignon

  Cognac and black peppercorn sauce, mashed redskin potatoes, green beans, crispy onions 6 oz. 26.50  9 oz. 34.50



Cookies – 2 chocolate chip and

2 peanut butter 3.00

 Peanut Butter Torte – chocolate chiffon layered with peanut butter mousse, crème anglaise, pretzel streusel 6.00

Bailey’s Chocolate Bon Bon (GF) – Bailey’s mousse, chocolate glaze, raspberry coulis, berries 6.00

Orange-sicle  Cheesecake – blood orange coulis, Oreo cookie crust with a 

candied sliced orange medallion 6.00


Popular posts from this blog

Bagged Lunch Combos Menu