D
e understand that to
remain an award-winning
restaurant we must continue to
create. That philosophy carries
over to the surroundings where
our guests dine and entertain.
That's why we recently spent
several weeks creating what
some have called a "stunning new decor and attitude" in our dining room.
Change is also a key word when it comes to our menus that are written daily
in order to take advantage of the freshest foods available. Some of our guest's
favorites include Sautéed Lake Perch, Live Maine Lobsters, Shrimp
Linguine, Grilled Salmon, Baked Whitefish, fresh-cut Filet Mignon, and
Chef Jeff's hand-crafted desserts and pastries.
Please visit us soon to experience for yourself all of the positive changes taking
place at Steve & Rocky's.
Steve
ROWS
1
Serving lunch Mon. - Fri : 1 lam-4pm, and Sat Noon-4pm.
Serving dinner Mon.-Thurs.: 4pm-lOpm, Fri-Sat: 4pm-11pm and Sun.: 1pm-9pm.
43150 GRAND RIVER AVE.
www.redthreadmagazine.com
NOVI
248.374.0688
STEVEANDROCKYS.COM
RED THREAD I February 2013 47