Rockwell's

6-ounce cut of center cut tenderloin.

Rockwells signature classic with lemon and cocktail sauce.

Pulled duck confit, caramelized onion, roasted shiitake mushrooms, manchego cheese, house-made teriyaki, on a sesame seed crust.

Portabella, oyster and shiitake mushrooms cooked in a sage marsala cream sauce served on puff pastry.

Three seared, cumin-scented scallops with cilantro gremolata and ginger-lime beurre blanc.

Sliced, seared sushi-grade tuna and avocado layered with crispy wonton discs and topped with fresh wasabi sprouts. Served with chili sauce.

Marinated olive medley paired with slices of manchego cheese and crustini.

Louisiana style, served with a spicy lobster cream sauce.

A highly treasured recipe of the original Maumee bay brewpub.

Please contact the restaurant for soup of the day.

Hearts of romaine tossed with our house-made caesar dressing, grana padana parmesan cheese and croutons.

Heirloom cherry tomatoes tossed with balls of fresh mozzarella, red onion, basil and fresh greens. Finished with aged balsamic vinegar and extra virgin olive oil.

Served with egg, tomato, fried shallots, blue cheese crumbles, and warm bacon vinaigrette.

Mixed greens, crumbled blue cheese, tomatoes, roasted red peppers, red onions, artichoke hearts and zucchini. With parmesan peppercorn dressing.

Four two-bone Australian lamb racks broiled, then finished with a toasted herb parmesan crust and aged balsamic vinegar.

Sashimi-grade seared tuna, with gingered rice and haricot verts. Served with peppercorn sauce.

Two bone-in chicken breast stuffed with prosciutto and boursin cheese. Served with sun-dried tomato beurre blanc.

Served a la orange with fresh thyme.

Mongolian-style 16-ounce porterhouse served with braised red cabbage, roasted garlic mashed potato and a brown mustard sauce.

Jumbo shrimp and sea scallops over linguini with a sun dried tomato saffron scampi sauce. Garnished with a chiffonade of fresh basil.

White cheddar cheese, boursin cheese, cream, macaroni and lobster meat.

Kalamata olives, onions, capers, tomatoes and garlic sauteed in a wine and butter sauce. Finished with crumbled feta cheese and fresh oregano.

10 ounces of the most tender of cuts.

6-ounce cut of center cut tenderloin.

14-ounce sirloin, rich full flavor, firm texture.

16-ounce cut, heavily marbled for peak flavor.

14-ounce cut with a full-bodied texture.

with hollandaise.

Lump crab, asparagus, hollandaise.