Soups & Small Plates
Roasted Corn & Crab Chowder, Garlic Crostini
5
Chicken Consommé, English Peas, Brunoise Vegetables, Fine Herbs
5
Crab Cakes, Caper Dill Aïoli, Red Pepper Coulis
8
BBQ Shrimp, Chickpeas, Avocado, Lime, Cilantro and Tomatoes
9
Salads
* Classic Caesar with Sliced New York Strip,
Garlic Focaccia Croutons and Parmigiano-Reggiano
6/9
Cobb Salad, Chicken Breast, Bleu Cheese,
Egg, Avocado, Tomato, Olives, Red Onion, Crispy Bacon,
Red Wine Vinaigrette or Blue Cheese Dressing
7/10
Pizza
Wild Mushrooms, Basil Tomatoes Sauce, Roasted Shallots, Mozzarella, Fontina
9
Shrimp, Walnuts, Garlic Cream Sauce, Mozzarella Cheese, Fine Herbs
9
Fresh Mozzarella, Parmigiano-Reggiano, Roasted Candied Tomatoes, Pine Nut Pesto
7
Sandwiches & Paninis
(All sandwiches include a choice of gaufrettes, fries, or salad of the day)
Honey-Cured Turkey, Applewood Bacon, Lettuce, Tomato, Rosemary Aïoli, Pullman Bread
7
*Angus Beef Burger, Saga Bleu Cheese Aïoli, Applewood Bacon, Haystack Onions
9
Chicken Panini, White Cheddar, Spinach, Sun-dried Tomato Aïoli, Sourdough
7
Vegetable Panini, Cilantro Aïoli, Roasted Tomatoes, Bell Peppers,
Olives, Arugula, Fontina Cheese, Pumpernickel
6
Entrées
Pan-Seared Georges Bank Scallops, Fettuccini, Tomato Sauce, Assorted Vegetables
14
Pork Chop Paillard with Tandoori Spice, Vegetable Couscous, Lemon Herb Butter
13
Chili-Braised Short Rib, Boursin Mashed Potatoes, Sweet Potato Jicama Slaw
16
*Grilled New York Steak, Roasted Kennebec Potatoes,
Red Wine Shallot Marmalade, Cabernet Demi
16
Grilled Cornish Hen, Spring Salad, Feta, Balsamic Vinaigrette
14
*Fresh Market Fish
15
Desserts
Black Forest Chocolate Cake
Kirsh Liquor & Cherries
5
Cinnamon & Sugar Cider Battered Apples and Semifreddo
Served Warm & Topped with Toasted Walnuts
5
Cheesecake
Special Daily Creations
5
Cheese Platter
Assorted Cheeses, Nuts, Dried Fruit, Fresh Fruit, Crostini
5
Menu Subject To Change
**We are required by the State Food Code to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
A 15% service charge is added to each check, which goes toward our student scholarship fund.
