Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Butternut Squash, sour cream, toasted almonds Cup 4.25 Bowl 5.25
Tasting
of Three Soups 5.75
Yesterday’s
Soup
Broccoli, Cheddar, and Mushroom Cup 4.25
Bowl 5 .25
Fish
Herb Crusted
Tilapia
citrus vinaigrette, basmati, frisee, orange segments and
dried cherries 13.50
Fish
Too
Grilled Yellowfin Tuna Rice Bowl
avocado-wasabi
mayonnaise, basmati, tomatoes, asparagus, zucchini and squash 15.50
Broiled
Rainbow Trout
roasted garlic cream, basmati, vegetable 13.50
Poultry
Grilled Chicken Breast
tomato
coulis, mashed potatoes, feta, sun-dried tomatoes, roasted vegetable 10.50
Salads
` mixed greens, walnuts, grapefruit
segments, red onions
and dried cranberries with a honey
mustard vinaigrette 5.00
roasted peppers, tapenade, garlic and
alouette croutons 7.50
Spinach Salad
candied pecans, pomegranate seeds, red
onions, caramelized sweet potatoes,
pumpkin bread, sweet and sour dressing
8.50
Wedge of
Iceberg
bacon, blue
cheese, green goddess dressing, crispy zucchini, grilled gulf shrimp 9.50
Main Courses
vermouth sauce,
scalloped potatoes, capers and artichokes, vegetable 13.50
wilted spinach, brown butter
vinaigrette, basmati, toasted hazelnuts,
Lunch Portion 14.50
Dinner Portion 24.25
Broiled Atlantic Salmon
Gulf Shrimp
Provencal
artichokes,
tomato, garlic and herbs, fettuccine 13.75
Shrimp and
Crab Cakes
remoulade,
mashed potatoes, vegetable 14.25
sautéed chicken, Jonah crab and shrimp
cake, béarnaise sauce, sautéed potatoes, vegetable 13.75
Baked Meatloaf
Cognac sauce, redskin mashed potatoes,
sautéed mushrooms, roasted vegetables 9.00
Beef
Tenderloin Tips Saute
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
BLT
shoulder bacon,
heirloom tomatoes, lettuce and remoulade on Texas toast, 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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