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Luncheon | Dinner

           February 2010

Our goal is to serve you fresh, tasty food.
Everything is prepared in our restaurant, including our dressings, rolls, and desserts.

-Luncheon-

Soups:

Price:
Ask your server about today's soups $5.00

Salads:

  
Traditional Caesar Salad
           with Grilled Chicken or Shrimp		 $4.00
$3.00
Greens and Fresh Vegetables with Blue Cheese, Creamy Ranch or Raspberry Vinaigrette $4.00
 

Sandwiches:
 Our sandwiches are served with
old fashioned potato chips or side salad

  
Grilled Ham and Cheese $6
Turkey Club with Applewood Smoked Bacon $7
Grilled Cheese and Tomato $5
The Court Burger - your Choice of toppings $8
Tuna Melt: White Albacore Tuna Salad on an English Muffin, Topped with Swiss Cheese $7
Croque Monsieur (Turkey, Ham and Swiss on French Toast) $7
BBQ Grilled Chicken on a Bulkie $7

Specials:
 Served with a Side Salad

  
Hot Turkey and Gravy over toast $8
* - Subject to change based on product availability

-Dinner

February 2010

We are closed Sunday Evenings - Monday and Tuesday

Our goal is to serve you fresh, tasty food.  Everything is prepared here, including our dressings, rolls and desserts.

Starters:

Price
Shrimp and Salsa

8
Sweet Potato Pancakes with Ginger Cream 7
Smoked Gouda, Mushroom and Spinach Tart 7
 

Soups:

  
Ask your server about todays selection  5

Salads:

  
Parmesan, Walnuts and Red Grapes over Mixed Greens  with Raspberry Vinaigrette 6
Garden Greens with assorted fresh Vegetables 5
Fresh Romaine Lettuce and Croutons tossed with House Made Caesar Dressing topped with freshly shaved parmesan 6
   

The Main Event:

  
Grilled NY Strip Steak with Roasted Shallot and Tarragon Butter 21
Roasted Rack of Lamb with Dijon Crust and Roasted Tomato 22
Baked Stuffed Haddock with Newburg Sauce 17
Chicken Marsala 18
Wild Mushroom Risotto with wilted Spinach 16
  All entrees (except risotto) served with Potatoes Gratin and Stomp (Root Vegetable Medley)

All main event items served with our signature breadbasket

* - Subject to change based on product availability
 
Executive Chef, Robert C.  Steele

 

 


 

 


 

 

 

 


 


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