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’ Soup
Roasted Pepper and
Smoked Chicken Cup 4.25 Bowl 5.25
Grilled Blackened Tilapia
tomato coulis,
polenta, haricot verts 13.75
Fish Too
Rainbow Trout
Saute
remoulade, new potatoes, green beans 14.50
Pasta
Tortellini
Provencal
julienne vegetables,
parmesan 11.75
Beef
Pot Roast
natural sauce,
mashed potatoes, broccolini 14.50
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
Cognac
sauce, redskin mashed potatoes, sautéed mushrooms, roasted vegetables 9.00
in a baked potato, Cognac sauce, sherry
mushrooms, roasted vegetable 14.00
Cognac and black peppercorn sauce,
mashed redskin potatoes, crispy onions 6 oz. 24.00 9 oz. 32.00
Sandwiches
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
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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