DINNER MENU
APPETIZERS
BRUSSELS SPROUTS | 16
Flash fried with soy maple dressing.
BRUSCHETTA | 17
Diced heirloom tomato, basil pesto with balsamic vinegar glaze atop toasted crostini.
VEGAN “MEAT” BALLS | 17
100% plant based protein, server with vegan marinara sauce.
SHRIMP ROK TAIL | 18
5 jumbo prawns with our house made cocktail sauce.
AHI TUNA TARTARE | 21
Freshly dice ahi tuna, avocado, drizzled with soy yuzu, served with a seaweed salad and wonton chips.
LOBSTER & CRAB CAKES | 25
Panko encrusted Alaskan crab and lobster, diced onion and garlic, with lightly dressed seasonal green and citrus aioli.
SOUP & SALADS
HOUSE SALAD | 10
Mesclun spring mix, aged cheddar, heirloom tomato, cucumber with choice of dressing.
CAESAR | 12
Romaine, seasoned croutons, shaved parmesan, house made caesar dressing.
APPLE WALNUT SALAD | 14
Romaine, julienne granny smith apple, candied walnuts, dried cranberry, bleu crumbles, raspberry vinaigrette.
WEDGE | 14
Iceberg Lettuce, heirloom tomato, bleu crumbles, shaved red onion, chopped bacon, bleu cheese dressing.
CAPRESE | 15
Sliced tomato, mozzarella, basil oil, balsamic vinegar glaze.
SOUP OF THE DAY | 12
Ask server for details
CHEESE FONDUE | 22 per portion
Served with assorted breads, tortilla chips, granny smith apples, carrot, celery, and cauliflower.
Soft pretzel or french fries | Add 8
Cornichon pickles & Andouille sausage | Add 9
ROK N CHEDDAR
Aged cheddar blend, garlic and spices
ZESTY CHEDDAR
Aged cheddar blend, garlic, jalapeño, salsa.
BACON JALAPEÑO POPPER
Aged cheddar blend, chopped bacon, garlic, cream cheese, jalapeño pepper, green onion.
SPINACH & ARTICHOKE
Fontina blend, garlic, freshly chopped spinach, artichoke hearts, shaved parmesan, tabasco.
SUN-DRIED FORMAGGIO
Fontina blend, garlic, sun-dried tomatoes, house made basil oil, shaved parmesan.
LAVA ROKS
*Due to the 6 x 6 inch size of our 900 degree lava roks, all proteins are served as 8 ounces
CHOICE OF TWO SIDE DISHES:
Mashed Potatoes, Beer Battered Fries, Fried Brussels Sprouts, Bacon & Balsamic Green Beans,
Fingerling Potatoes. Loaded mashed potatoes 2.5 | Asparagus 5.5 | Garlic & Wine Mushrooms 5.5
CHOICE OF SAUCES:
Chimichurri, Teriyaki BBQ Sauce, Sweet Chili Wasabi | Garlic & Merlot Butter Add 3
STEAKS
CAP SIRLOIN | 24
FILET MEDALLIONS | 32
PRIME MANHATTAN | 49
PRIME FILET MIGNON | 65
SEAFOOD
SHRIMP & SCALLOPS | 35
PACIFIC AHI TUNA | 40
LOBSTER TAIL | MP
OTHER ROK ENTRÉES
VEGETARIAN | 26
Garlic herb & Cajun seasoned tofu with chef”s seasonal vegetables
CHICKEN BREAST | 29
Garlic Herb or Cajun Style
PORK TENDERLOIN | 30
Served with orange honey glaze
LAMB CHOPS | 38
Served with lemon and tzatziki dip
FONDUE ENTRÉES
Each fondue entrée includes a seasonal veggie bowl for dipping
Choice of our vegetable or beef, or chicken broth
SAUCES FOR DIPPING:
Chimichurri, Teriyaki BBQ Sauce, Sweet Chili Wasabi| Garlic & Merlot Butter Add 3
FILET MIGNON | 40
Marinated in teriyaki glaze
CHICKEN BREAST | 24
Marinated in house garlic & herbs
SURF & TURF | 42
Filet mignon, jumbo shrimp, lobster ravioli
SEAFOOD
ADDITIONS
4 WHITE SHRIMP | MP
2 SEA SCALLOPS | MP
8 oz LOBSTER TAIL | MP
CHOCOLATE FONDUE
SMALL (1 - 2 Guests) | 20 LARGE (3 - 4 Guests) | 25
Served with apple, banana, strawberries, pound cake, brownies, marshmallows and rice crispy treats
ABSOLUTE CHOCOLATE
Milk, dark, or white
PEANUT BUTTER CUP
Milk chocolate & peanut butter
S’MORES
Milk chocolate, marshmallow fluff, graham crackcer
COOKIES & CREAM
Milk chocolate, marshmallow fluff, Oreo cookie crumbles
CARAMEL NUT
Milk chocolate, peanut butter, caramel
SALTED CARAMEL
Milk chocolate, caramel, sea salt
BANANAS FOSTER
White chocolate, caramel, sliced banana, Grand Marnier, cinnamon
BERRIES & CREAM
Milk chocolate, marshmallow fluff, raspberry, cookie crumbles, berry purée
TRADITIONAL DESSERTS
NEW YORK CHEESE CAKE |10
Served with fresh berries, Ask for seasonal changes
ACAI SORBET | 9
Topped with fresh berries and chambord black raspberry liqueur
SEASONAL DESSERT | MP
Ask your server for details!