all dinners served with the choice of baked idaho potato, garlic mashed potato or rice macullens and a crock of french onion soup or fresh garden green salad. substitute a small caesar or spinach salad for 1.50

Fried Mushrooms

fresh button mushrooms battered and fried

Nutty Goat Cheese

almond-crusted feta cheese, sauteed in garlic and shallots served over mesclun greens with crostini toast

Baked Oysters

fresh oysters topped with a spinach cream sauce and flavored with a touch of ouzo

Shrimpcargot

the classic appetizer like escargot jonathans but with shrimp

Escargot Jonathan's

a lewiston tradition since 1980 oozing with garlic and served with fresh baked bread

Cichetti Sampler

thin-sliced prime rib, chicken breast and port tenderloin with three dipping sauces and crostini toast

Salmon Bisque

a smooth tomato-based soup prepared with lots of fresh salmon

Jumbalaya

a crockful of hearty, spicy new orleans-style stew

Soup of The Day

made fresh each morning monday-vegetable beef tuesday - lentil gumbo wednesday - tomato thursday - split pea friday - clam chowder

Fresh Spring Greens

an assortment of garden-fresh spring greens and veggies topped with tomato and cucumber. your choice of dressing

The House Caesar

a caesar like non other, fresh romaine tossed with our secret dressing and sprinkled with bleu cheese crumbles

The House Caesar Add Grilled Chicken

The House Caesar Add sauteed or Blackened Shrimp

macullen's proudly serves only 100% certified usda choice cuts of beef

Hand-Cut Ribeye

10 oz of juicy and delicious certified angus beef seasoned and grilled over an open flame

Medallions of Beef

twin 5 oz char-broiled beef medallions resting on crostini toast and topped with mushrooms, bacon crumbles and sauce bearnaise

A Famous chicken fried Steak

a giant and we main giant fort worth style chicken fried steak resting in abed of country gravy

A Famous Chicken Fried Steak A Half - Size Order for the Weak-At-Heart

Center-Cup Top Sirloin

10 oz center-cut top sirloin affectionately referred to as the baseball cut. thicke and juicy, medium-well and above will be butterflied before grilling

Filet Mignon

a 7 oz bacon-wrapped tenderloin simply seasoned and char-broiled over an open flame medium-well and above will be butterflied before grilling

Greek Chicken

a char -broiled chicken breast topped with sauteed spinach mushrooms, onions and tomatoes sprinkled with myzithra and feta cheese

Dijon Chicken

dijon mustard and fresh garlic marinated chicken breast crusted in bread crumbs topped with hollandaise and parmesan a lou classic

Traditional Herb Crusted Salmon

a fresh salmon filet crusted with fresh herbs, seared and finished in the oven .a lemon caper beurre sauce completes the dish

Northwest Indian Salmon

a fresh salmon filet poached in white wine then topped with a saute of fresh tomatoes garlic shallots green peppers and bacon crumbles

Roquefort Tomato Salmon Bake

if you like bleu cheese, this dish is for you the salmon filet is seared, topped with tomato slices and cornmeal, baked then drizzled with a rich roquefort sauce

Snake River Fried Shrimp

you've never seen fired shrimp this big before straight out of the snake river not really but the tell big-city folk that for laughs, lightly breaded, seasoned and fried. served with a refreshing cocktail sauce

Shrimp Scampi

five of our massive mexican prawns sauteed in olive oil, garlic scallions and white wine

Pastitsio Chicago

sirloin steak strips tossed in browned butter fettuccini with spinach, mushrooms, onion, tomato and myzithra cheese

Chicken Alfredo

the best alfredo anywhere this dish should be illegal its so good chucks of chicken breast, mushrooms and alfredo sauce tossed with fettuccini

Jambo Pasta

our jumbalaya and alfredo combined with shrimp and tossed with fettuccini. creamy and spicy