Steve & Rocky’s Menus

steverocky

 

Dinner Main Courses

Seafood

Baked Whitefish Stuffed with spinach and rock shrimp mousseline, shrimp beurre blanc 24.00

Whitefish Sauté, potato crust, horseradish sauce 19.00

Baked Flounder Stuffed with Crab and Mushrooms 25.00

Warm Poached and Lightly Smoked Atlantic Salmon, vermouth sauce 24.00

  • Oven Steamed Chilean Sea Bass, herb sauce 30.00
  • Halibut Sauté, wilted spinach and brown butter 28.00
  • Pickerel Sauté, hazelnut crust, leek and raspberry vinegar coulis 23.00

Gulf Shrimp Sauté Maison 24.00

Broiled King Crab Legs, drawn butter *

  • Whole Maine Lobster *
  • Australian Cold Water Lobster Tails * 
  • Subject to Availability

* Market Price

 

Chicken

Grilled Chicken Teriyaki, pineapple, cashews and green onion 21.50

Chicken Breast Saute, artichokes, shitakes and sun dried tomatoes 21.75

Roast Range Chicken baked with brie and mushrooms 21.75

Sesame Chicken stuffed with boursin cheese, spinach and mushrooms 22.00

Apple Smoked Chicken and Leg in Confit 21.75

Poached Range Chicken, Champagne and cream sauce 20.50

Chicken Breast Saute Milanaise 21.75

Chicken Scaloppini Piccata 21.75

Chicken and Wild Mushrooms wrapped in filo 21.75

Coq au vin 21.75

 

Other Poultry

Roast Turkey 21.75          Cornish Game Hen 23.50

Quail Sautee  24.50     Roast Duckling 24.50

Roast Pheasant 29.50

 

Vegetarian Entrees

Baked Acorn Sqaush filled with Wild Rice Served over a bed of Spinach 23.50

Grilled Vegetable Gateau Tomato Coulis, Boiled New Potatoes   22.95

Fresh Vegetables &Fettuccini Noodles tossed in Olive Oil, Fresh Basil & Romano Cheese 22.95

 

Combination Plates

6 oz Tenderloin of Beef, Red Wine Sauce & 8 oz Lobster Tail Market

5 oz Medallion of Beef Tenderloin, Red Wine Sauce & 4 oz  Oven Baked Salmon Filet 29.50

5 oz Medallion of Beef Tenderloin, Cognac Sauce & Grilled Chicken Breast Marsala 28.50

Red meat cooked to a minimum of 145° (medium) unless otherwise requested.

Consuming under cooked meat increases your risk of food borne illness.

All main courses are served with tossed salad, bread, butter, starch, vegetable and a Simple Dessert.

Add 18% Service Charge and Sales Tax to all items


 Dinner Main Courses

 

Pork, Veal and Lamb

Barbequed Baby Back Ribs 21.50

Roasted Pork Loin, Persillade Crust, natural juice 22.50

Roasted Pork Loin, honey mustard sauce 22.50

Roasted Pork Teriyaki 20.50

Roast Veal Loin stuffed with wild mushrooms and herbs 35.00

Veal Steak Saute, mushrooms, sundried tomatoes and herbs 32.50

Roasted Veal Loin stuffed with sweetbreads, spinach and smoked ham 36.50

Grilled Veal Chop Oscar, natural sauce 37.00

Osso Bucco Milanaise 22.50

Grilled Lamb Chops, Grecian Style 28.50

Grilled Double Lamb Chops 33.00

Roast Rack of Lamb Persillade 34.50

Grilled Marinated Lamb Loin, rosemary, lemon and olive oil 35.75

Baked Lamb Loin Encroute with spinach and smoked ham 36.00

Braised Lamb Shank 35.00


 

  

 

Beef

Beef Tenderloin Tips stuffed in a baked potato, mushroom and sour cream sauce 22.50

Sirloin Steak Saute Velez, 12 oz.  24.50  16oz. 28.50

Prime Rib, au jus, horseradish sauce 10 oz. 25.95, 16oz. 29.50

Filet Mignon Henry IV, artichoke bottom béarnaise sauce 34.00

Filet Mignon, Red Wine Sauce 32.95

Ribeye Steak, 16oz. 32.00

T Bone 20 oz. 33.00

Porterhouse Steak, 22oz. 34.00

Braised Short Rib of Beef, Burgundy sauce 16 oz. 23.50   20 oz. 27.50

Tournedos of Beef Tenderloin Rossini 35.00

Beef Wellington, Ind. Whole 36.50, Sliced 33.00

Steak Wisconsin, 10 oz., melted gorgonzola, compound herb butter 22.50

Roast Sirloin of Beef 27.75

Roast Tenderloin of Beef, Cognac sauce 29.95

 

Red meat cooked to a minimum of 145° (medium) unless otherwise requested.
Consuming under cooked meat increases your risk of food borne illness.
All main courses are served with tossed salad, bread, butter, starch, vegetable and a simple dessert.
Add 18% Service Charge and Sale Tax to all items


  

Buffet Or Family Style Dinners

 

Choice of One Salad

 Mixed Greens, Citrus Vinaigrette, Tossed Greens Ranch and Italian Dressing

Michigan Salad, Steve and Rocky’s Salad, Caesar +1.50 

  

Choice of One Pasta

Pasta Primavera, Olive Oil, Basil & Garlic            Fettuccini Alfredo with Mushrooms

Mostaccoli, Tomato-Basil or Meat Sauce          Tortillini with Pesto Sauce

Angel hair pasta with Seafood of Shrimp, Crab  and Scallops +4.50

  

Choice of Two Entrees

Braised Brisket of Beef Bordelaise Sauce        Smoked Roast Pork Loin Brandy Sauce

Herb Crusted Baked Scrod     Turkey, Natural Sauce

Oven Roasted Chicken or Braised Chicken ~ Creole, Marsala or Piccata Sauce

 

(Third entree from the above selections add $2.50 pp)
To Upgraded Entrees

Grilled Salmon, Dill Beurre Blanc  +2.00                                            Baked Pickerel, Walnut Herb Butter +1.50

Roast Tenderloin of Beef, Mushroom Bordelaise +4.50                     Roast Leg of Lamb, Natural Jus +4.00

Hickory Smoked Pork Medallions, Port Wine &Currant Sauce +2.00

Grilled Capon Breast, Piccata +1.50

  

As a Buffet 21.50 per person

As Family Style 23.50 per person 

Accompaniments are on the next two pages

Red meat cooked to a minimum of 145° (medium) unless otherwise requested.
Consuming under cooked meat increases your risk of food borne illness.

 All Dinners are served with salad, bread, butter, starch, vegetable & a simple dessert or cut & serve your cake.
Add 18% Service Charge and Sale Tax to all items

 

 

Accompaniments

Soup +3.00

Cream of Mushroom                            Bavarian Lental                         Gazpacho (cold)

Minestrone                                           Lobster Bisque + 6.50              Armenian Wedding Soup

 

Appetizers:  

Shrimp Cocktail   7.50     

  Smoked Salmon with Capers and Red Onion 7.50

Seafood Medley: Shrimp, Scallops & Crab, Beurre Blanc Sauce 7.50

Jonah Crab and Shrimp Cake Remoulade, Mustard Sauce 8.00

Salad:

Tossed Greens, Ranch and Italian Dressing

Field Greens with Basil Vinaigrette

Caesar Salad

Greek Salad+1.00

Michigan Salad +1.00

Tomato, Basil & Fresh Mozzarella Salad +1.75

 

Starches:

Mashed Potatoes
Duchesse Potatoes
Potato Gnocchi
Lyonnaise Potatoes
Baked Potato
New Potato Sauté
**Twice Baked Potato
Mustard Mashed Potatoes
Dauphinoise Potatoes
**Fondant Potatoes
Smashed Redskins
Potato Pancakes
Roast Fingerling Potatoes
Cornbread
 Sweet Potatoes
Steamed Basmati Rice
Rice Pilaf
**Wild Rice
**Saffron Rice
Dirty Rice
Bread Pudding

**Potato Hash, Sautéed Potatoes with gorgonzola                         **Spaetzle with bacon and blue cheese

 

Vegetables:

a

a

a

a




**Asparagus
Assorted Vegetable
Glazed Brussel Sprouts w/ bacon

 

Baked Tomato
Corn on the Cob
**Roasted Vegetable
Sweet Corn off the cob

 

Creamed Spinach
Stir Fried Vegetable
*Sugar Snap Peas
** Steamed Broccoli

 

Braised Red Cabbage
Green Beans
Broccoli
Mixed Vegetables

 

**Mushroom Sauté with caramelized onion and peas

 

Steamed Spinach, brown butter vinaigrette

** Add 1.00

Red meat cooked to a minimum of 145° (medium) unless otherwise requested.

Consuming undercooked meat increases your risk of food borne illness.

 

Add 18% Service Charge and Sale Tax to all items

 

 

 

Before Dinner

Hors d’ Oeuvre packages

 

Light Hors d’ Oeuvre Tables

(3-4 pieces per person)

Assorted Domestic Cheeses Wafers and Grapes

Assorted Crudities and Dips

4.50 per person

 

Hot and Cold Hors d’ Oeuvres

(7-8 pieces per person)

Assorted Domestic and imported Cheeses Wafers and Grapes

Assorted Crudities and Dips

Chicken Strips Teriyaki, Spring Rolls, BBQ Ribletts

8.50 per person

 

Hors d’ Oeuvres Station

(8-9 pieces per person)

Cold

Assorted Domestic and imported Cheeses Wafers and Grapes

Assorted Grilled Vegetables, Cold Sauces; Crudities Dips and Bread

Sliced Smoked Salmon, Red Onion & Capers

Oriental Chicken Salad in a Puffball

Hot

Marinated Beef Sate

Wild Mushroom Strudel

12.50 per person

 

Armenian Mezza

(8-9 pieces per person)

Passed Mezza

Cheese Beoregs, Sarma, Chemin Meatballs

Mezza Table

 Hummas, Tabouli, Brick Cheese, Pita Bread

8.50 per person

Red meat cooked to a minimum of 145° (medium) unless otherwise requested.

Consuming undercooked meat increases your risk of food borne illness.

Add 18% Service Charge and Sale Tax to all items

 

 

Pastries, afterglows and Breakast

 

Inividually Served Desserts

 

Chocolate Mousse 2.50

Nancy Gateau 3.50

Apple Strudel 3.00

Fruit Flan 3.50

Autumn Leaves Tort 3.50

White Alpine Tort 3.50

Strawberry Tort 3.50

Raspberry Torte 4.00

 

Fresh Berries (when in season), with Brown Sugar and Cream 4.00

 

Sweet Tables   

(Minimum 100 people)

 

Two Styles of Torts, 

Chocolate Mousse, Eclairs, Lemon Bars,

Chocolate Truffles and Cookies, Fresh Fruit

Coffee Table

($8.50 per person)

 

Premium Sweet Display

(Minimum of 200 people)

 

Fresh Fruit, Strawberry Tree, Chocolate & Strawberry Mousse

Nancy Gateux, Autmn Leaves, Strawberry Tort, Fruit Flan

Pick 5 from bite size sweets

Éclairs, Lemon Tarts, Hungarian Walnut Bars, Napoleons, Brownies, Cookies

Paklava, Birdsnests, Bourma, Kataif, Cheoreg and Cheese, Khurabia

Chocolate Fountain, Pretzels, Cookie, Marshmallows, Fresh Fruit

Dark Roast Coffee, Decaffeinated Coffee, Variety of Teas, Garnishes of Shaved Chocolates, Whip Cream and Other Appropriate Garnishes

($15.50 per person)

 

There many other sweets and dessert presentation availableAsk us for additional ideas or give us your ideas

 

After Glow  10:30 pm

Pick one Items Ordered for a Minimum of 100 people

Assorted Pizza 3.50 per person

Nachos  2.50 per person

Coney Dogs 3.00 per piece (Coney cart additional 75.00)

Sliders, assorted toppings (Mini Burgers) 4.00 piece

Chips & Nuts .75 p.p.

 

Breakfast midnight

Sujec or Bastrama and Eggs, Sauteed Potato with Onions, Fresh Melon, Pita Bread and Coffee

Order for minimum of 75 people

5.00 p.p.

Red meat cooked to a minimum of 145° (medium) unless otherwise requested.

Consuming undercooked meat increases your risk of food borne illness.

 

Add 18% Service Charge and Sale Tax to all items