Saturday Dinner Menu

 

Steve & Rocky’s           

February 25^th, 2023

Soups

Chef Milos’ Mushroom Cup 6.00 Bowl 7.00

Butternut Squash with toasted pecans and sour cream Cup 6.00 Bowl 7.00

New England Clam Chowder Cup 7.00 Bowl 8.50

Tasting of Three Soups 7.50

 

Salads

House assorted greens, walnuts, red onions, dried cranberries, grapefruit,

with a honey mustard vinaigrette 7.50

Rocky’s Caesar romaine hearts, marinated red pepper, parmesan, tapenade,

garlic and alouette croutons 9.50

Mediterranean romaine hearts, vegetables, stuffed grape leaves, kalamata olives,

parmesan, hummus, lawash chips with a red wine vinaigrette 9.50

Wedge of Iceberg creamy feta herb dressing, croutons, marinated tomatoes, bacon, cucumber, red onions 10.25

Add to any salad:  Grilled Chicken Breast 6.00 / Grilled Atlantic Salmon 9.00

 

First Courses

Lake Perch Taco cajun remoulade, lettuce, tomato, sriracha, pickled red onions 8.00

Jonah Shrimp and Crab Cake fennel citrus salad, lime crema 9.00

Crispy Calamari sriracha mayonnaise, pickled peppers, mixed greens 10.50

Shrimp Cocktail 10.50

Delaware Oysters on the Half Shell 16.50

Crispy Pork Belly habanero honey, zucchini chutney, pickled red onions 10.50

 

Today’s Specials

Sautéed Arctic Char

citrus vinaigrette, basmati, corn O’Brien 25.75

Broiled Whitefish

red pepper and fennel coulis, roasted cauliflower and potato hash 27.50

 

   Exclusive Wines of the Week

   Planeta, Grillo, Sicilia DOC 2021

   On the nose after a first dash of a sea breeze the primary varietal aromas of citrus, pears and

   oregano flowers are arriving. Fresh and smooth on the palate with fresh and elegant taste of lemon tart.

   91 Points – Wine Enthusiast 50.00

  Justin, Isosceles, Cabernet, Merlot, Cab Franc, Paso Robles 2018

   Full-bodied with ripe complex black cherry, boysenberry, cassis, and blackberry fruit. Dusty tannins

   with cedar, dried tobacco leaf, and leather. The finish is long, fresh and balanced.

   95 Points – Wine Enthusiast 95.00

 

Main Courses

Roast Acorn Squash

stuffed with basmati, lentils, pecans, dried tart cherries and spinach, sweet potato purée, shallot coulis 19.50

   Great Lakes Walleye Sauté

remoulade, red skin potatoes, green beans 28.50

Lake Perch Sauté

brown butter vinaigrette, basmati, wilted spinach with shiitake mushrooms, toasted hazelnuts 31.50

Broiled Salmon Herbs de Provence

sauce Bercy, Tuscan navy beans, grilled broccolini 27.50

Gulf Shrimp Provençal

Provençal sauce, linguine, trinity of vegetables, garlic and herbs 28.50

Sea Scallops Sauté

tomato vinaigrette, penne carbonara with prosciutto, parmesan, peas and cream 36.50

Lemon-Honey Half Chicken

natural sauce, Lyonnaise potatoes, carrot and herb slaw, broccolini 21.00

“Chicken Cordon Blue”

Swiss, smoked ham, natural sauce, mashed red skin potatoes, sunny egg, vegetables 22.50

Roast Indiana Duckling*

natural sauce, glazed sweet potato, apple sauce, cranberry orange relish,

fried cabbage with bacon and onion 24.50

Baked Meatloaf

Cognac sauce, sherried mushrooms, mashed redskin potatoes, vegetable, crispy onions 21.75

Barbeque St. Louis Ribs

Traverse City cherry and coffee glaze, redskin mashed potatoes, collard greens with andouille sausage,

grilled Michigan corn on the cob 24.75

Braised Short Rib of Beef

Burgundy sauce, roasted vegetables, scalloped potatoes 38.00

Flat Iron Steak

chimichurri sauce, lyonnaise potatoes, broccolini 33.50

Filet Mignon

Cognac sauce, redskin mashed potatoes, vegetable, crispy onions 6 oz. 33.00  9 oz. 39.00

*Ask your server about menu items that are cooked to order or served raw.

Consuming raw or undercooked meats,  poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

All parties of 8 or more must be on one check and an 18% gratuity will be applied