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

Pulled duck confit, caramelized onion, roasted shiitake mushrooms, manchego cheese and housemade teriyaki on a sesame seed crust.

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

Rockwell's signature classic with lemon and cocktail sauce.

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

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

Louisiana style and served with a spicy lobster cream sauce.

A highly treasured recipe of the original Maumee Bay Brewpub.

Hearts of romaine tossed with our housemade Caesar dressing, Grana Padana Parmesan cheese and croutons.

Mixed greens, crumbled blue cheese, tomatoes, roasted red peppers, red onions, artichoke hearts and zucchini. Served with Parmesan peppercorn dressing.

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

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.

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

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

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

4 two-bone australian lamb racks broiled, then finished with a toasted herb Parmesan crust and aged balsamic vinegar.

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

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

Served a la orange with fresh thyme.

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

10 oz. of the most tender of cuts.

16 oz. cut, heavily marbled for peak flavor.

6 oz. cut of center cut Tenderloin.

14 oz. cut with a full-bodied texture.

Served with hollandaise.