AbouT
50 YEARS OF FINE DINING
AbouT
50 YEARS OF FINE DINING
Fine Dining, downtown on the Square
Rocky's features the finest cuts of meat, certified American Kobe beef, fresh seafood, Italian specialties, chef-select sandwiches, and gourmet desserts.
50 years of fine dining tradition, where everything is fresh and made from scratch by Executive Chef Sally Nesta.
Located on the South side of Central Park in charming Mansfield, Ohio.
Eat Together
Eat Together
pesce
The catch of the day is selected based on the fishing season and it's freshness. The Marlin Milanese is a mouthwatering favorite. If you're lucky enough to catch this dish, you'll be savoring every bite.
Carne
Always delicious and the highest quality you can find. Rocky's serves premium cuts of meat and certified American Kobe beef.
Insalata
Salad selections are seasonal and based on the Chefs findings at the local farmers market. Whether it's spicy watercress, from the Chefs own garden in the spring, or roasted beets in the summer, each creation is a cohesive mix of beautiful flavors and color.
Dolce
All deserts are made in house. You can't go wrong with our famous cheesecakes. Seasonal deserts such as the Peach Melba, served a la mode, are always an enticing choice.
The Kitchen
The Kitchen
SALLY NESTA
EXECUTIVE CHEF
Sally Nesta is the Chef and co-owner of Rocky's Pub and Grill. Rick's mother, Kay Nesta, first opened Rocky's with her husband Rocco Nesta in 1970. She took Sally into her kitchen and gave her the supreme family heirloom, her family recipes handed down from generations. Together Rick and Sally have taken what was started and adapted Rocky's into their own, which only enhanced the already existing spirit of the restaurant.
Our philosophy
Family, food, and wine
Rocky's Pub is built on the basic principles all restaurants need to survive. It is a space where family and friends gather to enjoy one another, while being delighted with a magical atmosphere and good food and spirits.
Our food
Virtuous, pure, Rustic
Chef Sally takes great pride in preparing her menu selections. The bounty is ordered fresh every week and much of her shopping is done at local farmers markets. She takes pride in cooking seasonally for supreme flavor and freshness.
From her personal organic herb garden to the fresh Amish produce, the virtue of every ingredient is kept in mind so that each bite bears the pure and recognizable flavors we enjoy. The chef's personal favorite being her seafood specials. Always ordered in weekly from the freshest catch.
Executive Chef Sally Nesta