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
Burger
Broiled
Rainbow Trout
remoulade, new potatoes, vegetable 14.50
Fish
Too
Pan Seared Catfish
tomato coulis,
herbed fine noodles, asparagus 12.75
Monkfish
shrimp sauce,
basmati, julienned vegetable 13.50
Sandwich
Char Grilled Truffle Burger
swiss and
bacon on brioche, french fries 15.50
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
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, 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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