| Soups from scratch |
Harvest Squash
|
Soup Du Jour Made fresh daily from the finest ingredients |
| Starters |
Artichoke Dip
Served with lavosh Crackers
Thai Beef Lettuce Wraps
Hoisin style beef tenderloin with
water chestnuts, almonds, cucumber,
and carrots with Bibb lettuce leaves
and dipping sauces
Crab Cakes
Flash-fried with spinach and tartar sauce
Mediterranean Olive Sampler
Marinated olives and roasted red peppers,
hummus and grilled flatbread |
Seafood Trio
Rare seared tuna, crab cake,and house-smoked salmon
Cheese Platter
Assortment of 3 imported cheeses
with rustic pesto, warm bread, and
fresh berries
Silver Dollar Mushrooms
Stuffed with spinach and parmesan |
| Salads |
| Dressings —
Cabernet vinaigrette, balsamic vinaigrette, honey mustard, garlic peppercorn, blue cheese, walnut tarragon, and ranch |
|
Gruene Door Salad
Mixed greens, rustic croutons, tomato, cucumber
Caesar Salad
Hearts of romaine cut and served crispy cold with rustic croutons
Fresh Spinach Salad
Toasted almonds, wontons, fresh strawberries, and parmesan tossed in apple vinaigrette |
Cobb Salad
Romaine, spinach, bacon, tomato, blue cheese, cheddar, avocado, and olives
Peanut Noodle Salad
Sesame-crusted shrimp with chilled capellini, cabbage slaw, and wontons tossed in
spicy peanut dressing
Steak and Wedge
Crisp iceberg wedge with marinated and grilled steak, tomato, crumbled bacon, blue cheese,
and crispy fried onions
|
| Entrées include choice of house salad, Caesar salad, spinach salad or soup. |
Low Country Shrimp and Grits
Six shrimp sautéed with bacon, mushrooms, tomato, and scallions served over creamy sharp cheddar grits
Grilled Salmon
Smoky paprika, brown sugar glazed with grilled parmesan polenta and flash-fried spinach
Stuffed Flounder
Fresh NC Flounder stuffed with rock shrimp and blue crab, served with chef’s rice and grilled asparagus
Almond Crusted Rainbow Trout
Pan-fried Idaho boneless trout topped with lemon butte,r served over rice pilaf
and seasonal vegetables.
Grilled Chicken Penne Toss
Grilled chicken breast served over penne pasta with artichoke hearts, sundried tomatoes, parmesan, and fresh basil, tossed in tomato vodka sauce |
Chicken Picatta
Parmesan crusted chicken breast with lemon caper butter sauce over angel hair pasta with seasonal vegetables
Vegas Chicken
Grilled chicken breast stuffed with bacon, cilantro, roasted red peppers and blue cheese, baked and served on a bed of chef’s rice with white wine and hazelnut button mushrooms
Angus Beef Ribeye 12 oz
Grilled over natural wood, served with seasonal vegetables and dressed baked potato
Angus Beef Tenderloin 8 oz
Wood grilled, served with dressed baked potato, grilled asparagus, and brandy peppercorn demiglaze
Bacon-wrapped Pork Loin
Wood grilled, with sweet potato mashers, grilled asparagus, and honey mustard, tart cherry sauce |
| Sides |
Side Salad
House, Caesar, or Spinach
French Fries
Baked Potato |
Sweet Potato Fries
Flash-fried Spinach
Seasonal Vegetables |
| Desserts: 100% in-house from scratch |
Dessert Feature
Pastry chef's special
Almond Lace Tulip
Filled with chocolate mousse
and fresh berries
Lemon Curd Tart
Tuaca anglaise
|
Warm Apple Walnut Cobbler
Vanilla ice cream and cheddar cheese straw
Crème Brulee
Made with the whole vanilla bean.
Fresh berry garnish
Fruit Sorbet
Made with no dairy products.
Ask your server about today’s flavor. |
