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Dinner Menu
Entrées |
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Fresh Vegetables baked in a pastry shell with swiss cheese, herbs, roasted garlic, tomato cream sauce, grated romano cheese and green onions |
$18 | ||
| $18 | |||
| $28 | |||
| with pasta | $30 | ||
| Linguine with Shrimp, fresh basil, garlic, herbs, tomatoes, lemon garlic butter, cheese and onion | $16 | ||
with scallops |
$20 | ||
| Shrimp sautéed with bell peppers, roasted pasillas, cilantro, mushrooms, tomatoes, roasted garlic and lemon garlic butter, cheese and onion | $18 | ||
| Maine Lobster Tail steamed in white wine and served over linguini, with tomato, basil, lemon garlic butter, and romano cheese | $44 | ||
| Fresh Sea Scallops poached in champagne with kiwi and mango cream sauce | $23 | ||
| Chicken (free range organic) pan-roasted with mushrooms, country grain mustard, roasted garlic, capers and shallot butter |
$17 | ||
| Linguine with sliced Chicken, prosciutto, artichoke hearts, roasted red bell pepper, sun-dried tomato cream sauce and romano cheese | $20 | ||
| Curried Cashew Chicken sautéed with snow peas, roasted pasillas, cilantro, shiitake mushrooms and teriyaki sauce |
$17 | ||
| Pork Tenderloin pan-roasted with fresh tarragon, balsamic vinegar, and shallot butter | $19 | ||
| Rack of Australian Lamb Chops, grilled with roasted garlic, cashew, and basil pesto butter | $29 | ||
| Filet Mignon natural, pan-roasted with shiitake mushrooms and a six pepper sauce or with | $28 | ||
| shiitake mushrooms, gorgonzola, brandy burgundy butter | |||
| Duck Breast pan-roasted and sliced with orange, raspberry, Gran Marnier | half | $18 | |
whole |
$26 | ||
| Appetizers | |
| Thai Curry Scallops served over crispy angel hair with lemon grass, coconut milk, jalapeño, shiitake mushrooms and peanuts | $11 |
| Shrimp Scampi sautéed with lemon/roasted garlic butter, green onions and freshly grated romano cheese | $8 |
| Sea Scallops sautéed with bell peppers, tomatoes, fresh basil butter, green onions and freshly grated romano cheese | $9 |
| Escargots sautéed with fresh rosemary, shiitake mushrooms, garlic, burgundy butter and served in a pastry shell | $9 |
| Linguine with cream, romano cheese, garlic, fresh basil, herbs, tomatoesand green onions | $6 |
| Linguine with Shiitake Mushrooms sautéed with marsala wine, fresh thyme, moutarde sauce, romano cheese and onion | $9 |
| Lamb Raviolis served with kalamata olives, goat cheese, fresh oregano, olive oil and sun dried tomatoes | $9 |
Salads |
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| Dinner Salad tossed with mixed greens, tomatoes, olives, artichoke hearts, hearts of palm, croutons, feta cheese, and Italian herb vinaigrette |
$7 |
| The Soules’s Caesar’s Salad | $6 |
| Spinach Salad tossed with fresh basil and red bell pepper vinaigrette, tomatoes, prosciutto, Swiss cheese, feta cheese and croutons |
$9 |
| The Spring Mix Salad tossed with various lettuces and raspberry strawberry vinaigrette, green apples, raisins, walnuts, garbanzo beans, and gorgonzola blue cheese |
$7 |
| Grilled Lamb and Goat Cheese Salad mixed greens tossed with balsamic vinegar and virgin olive oil, grilled avocado, tomatoes, olives and croutons |
$11 |
| Shrimp Salad chilled with red leaf, tomato, avocado, lemon dill mayonnaise and cocktail sauce |
$8 |
| Smoked Pheasant Sausage Salad with mixed greens tossed in a light Italian dressing, gorgonzola blue cheese, candied pecans and sliced pears |
$9 |
| Dessert | |
| Queen of Sheba flourless chocolate double torte cake with fresh whipped cream filling | $5 |
| Cheesecake seasonal flavors, made in our kitchen | $5 |
| Creme Caramel | $5 |
| Bread Pudding this month: pineapple pecan | $5 |
| Freshly cut strawberries with Grand Marnier and white chocolate mousse | $5 |
| French vanilla ice cream with a warmed berry/mint drizzle | $5 |