Lettuce, melted Monterey Jack, American cheese, and garlic aioli. Roasted turkey and crispy smoked bacon with freshly sliced tomato, leaf Sliced tomato, and house made creamy sriracha mayo. Served on a grilled stadium bun with shredded lettuce, Southern–style breaded chicken breast, topped with melted habanero Served on butter-toasted French loaf with cheese sauce, freshly prepared Sliced sirloin in our Smokehouse BBQ marinade. Shredded mozzarella tossed in avocado ranch dressing. Sliced grilled chicken breast, marinated tomatoes, spring greens, and Served on grilled herb focaccia with shredded Served with rosemary garlic au jus.Ī generous filet of wild-caught Canadian haddock dipped in Tavernīatter and light fried. Slow roasted beef shaved thin and stacked high on grilled French loaf with Soup Du Jour | Chicken Wild Rice | French Onion (Crock Only) Julienne strips of crispy buffalo chicken breast and bleu cheese crumbles.Ĭhopped romaine, shaved Parmesan cheese, and garlic herb croutons Lentils, grilled artichoke, fire roasted tomatoes, Kalamata olives,Ĭhopped romaine and assorted spring greens tossed in Avocado Ranchĭressing with cucumber, diced celery, and tomatoes. Tossed in a Lemon Tahini dressing with roasted harissa chickpeas, Grilled chicken breast julienned and set on a bed of mixed greens Finished with crispy wontons and julienned scallions. Served over a bed of iceberg lettuce, shredded carrots, pea pods,Ĭilantro, cucumbers, and mandarin oranges tossed in Sesame Limeĭressing. Pecans, craisins, and bleu cheese crumbles.Ĭrispy sesame chicken stix, cut and tossed in Thai Peanut sauce then Served with Seasoned Sour Cream andĬhopped romaine and assorted spring greens tossed in Honey Limeĭressing with grilled chicken, granny smith apples, cucumber, candied Topped with crispy smoked bacon, mozzarella, bleuĬheese crumbles, and fresh basil. Accompanied by spicy ginger sauce.Ī generous portion of house made potato chips dusted with our specialīlend of seasonings. With crispy wontons, diced red peppers, cilantro, and served on fresh Served with ranch and sriracha ranch.įresh Asian slaw tossed in sesame lime with Thai peanut chicken. Accompanied byĪ shareable portion of State Fair style cheese curds lightly battered and Your choice of buffalo tossed, French quarter rub, or plain.Ĭrab meat, artichoke hearts, fresh spinach, green onions, garlic, spicesĪnd Parmesan. Served with our spicy homemade dipping sauces and celery. Hand trimmed boneless chicken breast, seasoned and lightlyīreaded. Accompanied by four of our signature dipping sauces. Served with beer mustard and cheesy jalapeño sauce.įresh chicken breast strips coated in our signature sesame breading Accompanied with Asian slaw, cilantro rice, andįour warm pretzels brushed with butter and dusted with a seeded spiceīlend. Succulent shrimp lightly dusted and golden fried. Accompanied by marinated tomatoes, olive tapenade, and bleu cheese crumbles. Sliced ciabatta topped with a special blend of seasonings and Parmesan cheese then oven toasted. Served on grilled slider buns with speared cornichon. House made fresh ground chicken patties with garlic aioli, shredded lettuce, melted Swiss, and sliced tomato. Served with Seasoned Sour Cream.įour mini beef burgers grilled then topped with Bourbon Red BBQ, melted smoked Gouda, and crispy smoked bacon. Waffle cut potatoes fried to a golden crisp, dusted with our special blend of Parmesan and spices. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.Slices of sweet yellow onion dipped in batter and golden fried. Place warm pasta on plate with shrimp mixture to the side. Remove skillet from heat and gently stir in spinach. Saute several minutes or until shrimp are done and show color. Stir in mushrooms, shrimp, and pine nuts. Add garlic and saute until garlic is translucent. In large skillet over medium-high heat melt the 4 tablespoons of butter. Continue to simmer, whisking until sauce just coats spoon. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Add white wine and reduce slightly more than half, whisking occasionally. Saute shallots and garlic until translucent. Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Boil pasta in large pot of water to al dente stage according to directions on package. Roast until golden brown, approximately 2 to 4 minutes. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Wash spinach and remove stems before drying leaves between paper towels.
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