Lunch, July 28th, 2017
Chef Milos’ Mushroom Cup 3.75 Bowl 4.75
Gazpacho, sour cream, croutons Cup 3.75 Bowl 4.75
Tasting of Three Soups 5.75
Just For Today
Yesterday’s Soup
Chicken, Mushroom and Wild
Rice Cup 3.75 Bowl 4.75
Fish
Broiled Blue Cod
artichoke
crust, remoulade, basmati, vegetable 13.75
Tilapia Saute
herb crust, white wine sauce, basil and roasted garlic
mashed potatoes, spinach, red pepper and onion saute 14.50
More Fish
Grilled Yellowfin Tuna
teriyaki sauce, basmati, julienne vegetable 14.50
Pasta
Seared Flat Iron
provencal sauce, capers, snap peas, linguine 13.50
Salads
` mixed greens, walnuts, grapefruit segments,
red onions
and dried cranberries with a honey
mustard vinaigrette 4.00
roasted
peppers, tapenade, garlic and alouette croutons 7.50
Heirloom Tomato Salad
spring greens, blue cheese, crispy prosciutto,
grilled sweet onion, tomato vinaigrette 9.25
Wedge of Iceberg
bacon, blue cheese, green goddess dressing, crispy zucchini,
grilled gulf shrimp 9.50
Main Courses
Lightly Smoked
Poached Atlantic Salmon
vermouth sauce, scalloped potatoes, capers and artichokes, vegetable
13.50
wilted spinach, brown butter vinaigrette,
basmati, toasted hazelnuts,
Lunch Portion 14.50 Dinner Portion 23.75
Gulf Shrimp Provencal
artichokes, tomato, garlic and herbs, linguine
13.75
Shrimp and Crab Cakes
remoulade, mashed potatoes, vegetable 14.25
Chicken Scaloppini Oscar
sautéed chicken, Jonah crab and shrimp cake, béarnaise sauce,
sautéed potatoes, asparagus 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes, sautéed mushrooms,
roasted vegetables 9.00
in a baked potato, Cognac sauce, sherry
mushrooms, roasted vegetable 14.00
Filet Mignon
Cognac and black peppercorn sauce, mashed redskin potatoes,
crispy onions 6 oz. 24.00 9 oz. 31.00
Sandwiches
Tuna Salad Melt
tomato and cheddar on house made country bread, cucumber salad
and onion rings 8.75
Grilled Meatloaf Sandwich
Texas toast, sausage gravy, mashed potato, sunny egg 8.25
Mom’s Fried Chicken “BLT” Wrap
remoulade, baked beans, french fries 8.50
* Ask your server about menu items that are
cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may
increase your risk of food borne illness.
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