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ENTREES
Two Homemade Crab Cakes
Served with scrambled eggs and escalloped tomatoes
Grand Marnier French Toast
Thick slices of French bread accented
with Grand Marnier,
topped with fresh fruit and maple syrup,
served with crispy bacon and scrambled eggs
Speckled Heart Stone-Ground Grits
Topped with blackened shrimp and tomato
bacon gravy
served with scrambled eggs
Eggs Benedict
Two crumpets topped with poached eggs,
Canadian bacon, fresh
tomato and hollandaise sauce
served with potato du jour
Steak and Eggs
Pan-seared sirloin steak served with scrambled eggs and potato du jour
Above entrees served with delicious homemade breads
11.95
FOR THE KIDS
Children 12 and under
Fried Egg Sandwich
A warm Kaiser roll filled with
two fried eggs,
crispy bacon and white cheddar cheese
Waffle Sandwich
Two waffles filled with your choice of whipped
cream,
milk chocolate chips, raisins, bananas or chocolate syrup
French Toast
Two slices of French toast served with crispy bacon
7.50
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HOMEMADE SOUP
Cup 3.50
Bowl 4.50
Served with homemade corn muffin
Soup, Salad
and Half Sandwich 6.95
Cup of
soup served with salad of field greens and your choice of
egg
salad, chicken salad, or oven roasted turkey sandwich
Soup and Salad
6.25
Soup and Half Sandwich 6.25
Salad and Half Sandwich 6.25
SALADS
Salad Trio 7.95
Chicken salad du jour and homemade
egg salad
served on a bed of field greens with fresh fruit
Cobb Salad 7.95
Crumbled blue cheese, hard-boiled egg, fresh tomato
wedges,
avocado, oven-roasted turkey, bacon, and
scallions
served with Italian dressing
Grilled Chicken Teriyaki Salad 6.95
Bed of greens topped
with grilled breast of chicken,
grilled fresh pineapple, sweet
red pepper
and teriyaki sesame dressing
Crab Cake Salad 9.95
Bed of field greens topped with two
sauteed crab cakes,
sweet red onion, and tomatoes served with a tropical lime dressing
ENTREES
Grilled Vegetable Plate 6.95
Grilled Vidalia onion, sweet
red peppers,
eggplant and yellow squash
served with wilted spinach and sweet potato puree
Salmon of the Day 9.95
The chef prepares fresh salmon
every day - - usually oven roasted,
sometimes poached and
sometimes grilled.
Ask your server for the delicious details!
SANDWICHES
Grilled Vegetable Sandwich 6.25
Marinated eggplant, yellow
squash and sweet red pepper
with sauteed mushrooms and smoked
gouda cheese
served with sun-dried tomato aioli on a rustic roll
Mile High Burger 8.95
Half-pound burger topped with
sauteed mushrooms,
caramelized onions, and
white cheddar cheese
served on a Kaiser roll
Grilled Breast of
Chicken 7.45
Grilled breast of chicken
sandwich topped with brie cheese
and mango chutney spread served on a French baguette
Oven Roasted Turkey
6.95
Oven roasted breast of turkey,
applewood smoked bacon,
lettuce, tomato, and sweet red onion
served on a rustic roll with pesto mayonnaise
All sandwiches served with your choice
of
black bean salad or cabbage slaw
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Tomato
Bisque
or
Salad of Field Greens
topped with homemade balsamic vinaigrette
ENTREES
Chicken el Greco
Bone-in breast of chicken roasted with white
wine,
artichokes, olives, and
lemon
served with
sauteed fresh vegetables and garlic mashed potatoes
Traditional Meat Loaf
Herb encrusted individual meat
loaf
topped
with a green tomato chutney
served
with potato du jour and sauteed vegetables
Salmon
Cakes
served on a bed of greens topped with
tomatoes, cucumbers and carrots
served with a creamy dill
vinaigrette
Stuffed Pork Loin
Pork loin filled with sun-dried
tomatoes, goat cheese, and herbs
topped with a citrus chipotle
sauce
served with sweet potato puree and sauteed spinach
Homemade Dessert
16.95
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HOMEMADE
SOUP
Cup 3.25 Bowl 4.75
STARTERS
Parmesan Cheese Twists 2.95
Puff pastry accented with
parmesan and herbs
Goat Cheese Croustade
6.95
Chiabatti topped with olive
tapenade,
caramelized onions and goat
cheese
St. Bart’s Crab Cakes 6.95
Island-spiced
crab cakes served with
fresh pineapple and tropical lime
aioli
Portobello Mushroom Frites 6.95
Lightly fried portobello
mushroom strips
served with a sweet-sour dipping sauce
and black bean puree
Baked Brie 8.50
Wheel of brie baked in puffed
pastry
topped with caramel sauce and fresh berries
Blue Cheese Stuffed Mushrooms 6.95
Mushrooms filled with blue cheese,
walnuts, and herbs
topped with a fresh pear relish
SALADS
Small
House Salad 3.95
Field greens topped with crumbled blue
cheese,
walnuts and fresh pear
served with homemade balsamic vinaigrette
Field greens topped with
walnuts and raspberries
served with raspberry vinaigrette
5.95
ENTREES
Almond Encrusted Tuna 21.95
Pan-seared
filet of tuna encrusted with almonds
topped with an
orange-ginger butter
served with wild rice pilaf and
sauteed fresh vegetables
Shrimp and Spinach Pasta
15.95
Penne pasta
tossed with roasted garlic and shallot alfredo sauce
topped
with sauteed spinach and tiger shrimp
Salmon Pasta 11.95
Poached salmon tossed
in lobster cream sauce
servedover linguine
Wild Mushroom Alfredo 14.25
Wild forest mushrooms tossed with a
parmesan cream sauce
served over
linguine
Chicken el Greco 14.95
Bone-in breast of
chicken roasted with white wine,
artichokes, olives,
garlic, and lemon
served with sauteed fresh vegetables and garlic mashed potatoes
Stuffed Pork Loin 14.95
Roasted pork loin filled
with sun-dried tomatoes,
goat cheese, and herbs topped with
a citrus chipotle sauce
served with sweet potato puree and sauteed spinach
Trinidad Curried
Shrimp 15.95
Shrimp
sauteed
in a spicy tomato and coconut milk
curry
topped with fresh vegetables and served over rice
Cowboy Rib-Eye 25.95
Pan-seared 20-ounce bone-in
rib-eye steak
topped with an herbed
compound butter
served with garlic mashed potatoes and sauteed fresh vegetables
Salmon du Jour
16.95
Filet of salmon topped with Dijon white wine
caper sauce
served with wild rice pilaf and sauteed fresh vegetables
Steak au Poivre 18.95
New York strip steak
encrusted with black and green peppercorns
topped with a
brandy cream sauce
served with sauteed fresh vegetables and
garlic mashed potatoes
Sirloin Steak 11.95
Pan-seared eight-ounce sirloin
Ask how the chef's preparing it this
evening
Beef
Tenderloin 21.95
Pan-seared beef tenderloin topped with a red wine citrus
sauce
served with sauteed fresh
vegetables and garlic mashed potatoes
BEVERAGES
By The Glass |
| Black
Currant Iced Tea | 1.95 |
| Peach
Iced Tea | 1.95 |
| Root
Beer | 1.95 |
| Orangina | 1.95 |
| Martinelli's Sparkling
Cider | 1.95 |
BEERS |
| Paulaner | 3.75 |
| Amstel
Light | 3.75 |
| Heineken | 3.75 |
| Corona | 3.75 |
| O'Doul's | 3.00 |
| Bud
Light | 3.00 |
| Sam
Adams | 3.00 |
| Duvel
Belgian Golden Ale | 6.00 |
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| WHITE
WINE | GLASS | BOTTLE |
R.H. Phillips White Zinfandel
2004 | 3.95 | 12.00 |
Lockwood Sauvignon Blanc
2001 | 4.95 | 18.00 |
Giesen Malborough Sauvignon Blanc
2004 | 6.50 | 24.00 |
Grove Mill Sauvignon Blanc
2003 | | 38.00 |
Pouilly-Fuisse Bouchard Pere &
Fils | | 33.00 |
Chardonnay de
Pennautier | 4.95 | 17.00 |
Thomas Hyland Chardonnay
2003 | 4.95 | 17.00 |
Tamas Estates Chardonnay
2002 | 4.95 | 17.00 |
Landmark Overlook Chardonnay
2003 | | 38.00 |
Hogue Columbia Valley Riesling
2004 | 3.95 | 16.00 |
| RED
WINE | GLASS | BOTTLE |
Kenwood Pinot Noir
2003 | 5.95 | 23.00 |
David Bruce Pinot Noir
2003 | | 30.00 |
Paraiso Pinot Noir
2001 | | 29.00 |
Blackstone Cabernet Sauvignon
2003 | 4.50 | 19.00 |
Dreyer Sonoma Cabernet Sauvignon 2002
| 4.50 | 19.00 |
Yellow Tail Merlot
2004 | 4.50 | 15.00 |
St. Supery, Napa Valley Merlot
2002 | | 29.00 |
Yellow Tail Shiraz
2003 | 4.50 | 15.00 |
Penfolds Bin 2 Shiraz Mourvedre
2001 | 5.50 | 21.00 |
| CHAMPAGNE | | BOTTLE |
Pommery Pop Champagne
(split) | | 15.00 |
Freixenet Cordon Negro
Brut | | 22.00 |
Perrier-Jouet Grand
Brut | | 60.00 |
 
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