Pufferbelly Restaurant & Bar

Beefy onion broth laced with burgundy wine. Served bubbling with provolone cheese.

Made from scratch daily.

Served with grilled herbed toast and apple wedges.

Five jumbo shrimp - served with a creamy horseradish sauce.

A baked, tangy blend of artichoke hearts, cheeses and herbs. Served with garlic toast thins.

Baked atop thick slices of French bread and finished with mozzarella & parmesan cheeses.

A whole marinated portabella mushroom cap, stuffed with red onion, tomatoes & bleu cheese, baked & served over marinara topped linguini.

Thickly sliced provolone, breaded, sauteed & topped with marinara. Served with garlic pita triangles.

Romaine lettuce tossed with our creamy caesar dressing. Topped with bacon, black olives, herbed croutons and parmesan cheese.

Chicken breast tenders, peppers and red onion, sauteed in our fajita marinade. Served hot over crisp romaine lettuce.

Served on a bed of fresh spinach tossed in our zesty dill dressing. Garnished with green apple and toasted almonds.

Crisp mixed greens topped with a char-grilled five ounce sirloin steak, shredded cheese, red onion, tomato, cucumber and potato sticks. Served with a tomatohorseradish balsamic vinaigrette.

Mixed greens topped with alfalfa sprouts, cauliflower, black olive, cucumber, radishes, tomato and shredded cheeses.

Romaine lettuce tossed with our creamy caesar dressing. Topped with bacon, black olives, herbed croutons and parmesan cheese.

Fresh spinach topped with, fresh mushrooms, real bacon bits, herbed croutons, red onions and hard cooked egg.

Tomatoes, red onions, cucumbers & black olives tossed in our homemade greek dressing. Served over fresh greens and sprinkled with feta cheese.

Breaded in parmesan cheese & seasoned bread crumbs, sauteed and served over fettuccini primavera.

Rubbed with cumin, chipotle, ancho, chile & cayenne pepper. Char-grilled and served with garlic mashed potatoes and steamed vegetables.

Tender veal sauteed with mushrooms. Topped with brandy cream sauce and served over wild rice with steamed vegetables.

Baked & served in garlic sauce with sweet potato rosettes.

Tender boneless chicken breast, sauteed with fresh mushrooms and scallions in marsala wine sauce. Served over linguini with a side of steamed vegetables.

An eight ounce filet, char-grilled to your liking, smothered with fresh, sauteed mushrooms. Topped with peppercorn sauce and served over spinach fettuccini.

Char-grilled and served with garlic mashed potatoes and a side of steamed vegetables.

St. Louis cut ribs in a smoky ? western BBQ sauce. Served with engine house potatoes.

Jumbo shrimp sauteed with tomatoes, scallions and mushrooms. Tossed with fettuccini in a white wine-dijon cream sauce.

A half pound black angus patty, broiled to your liking and topped with lettuce and tomato. Served on a kaiser roll with engine house potatoes and a kosher dill pickle with colby, swiss or onterey jack cheese.

Spicy, sauteed chicken breast enhanced with a ginger-peanut sauce. Served on a kaiser roll with a side of coleslaw.

Sliced roast beef, topped with mushroom sauce and melted colby cheese. Served open-faced on pumpernickel bread with a side of engine house potatoes.

Char-grilled chicken breast, stacked with bacon, lettuce, tomato, colby cheese and BBQ sauce. Served on a kaiser roll with a side of fresh fruit.

A flaky, butter croissant, stuffed with tuna salad, lettuce and tomato. Served with a side of fresh fruit.

A toasted wheat roll stuffed with a red wine marinated portabella mushroom cap, pepper jack cheese, lettuce, tomato and onion. Served with a side of fresh fruit.

Sliced turkey breast, bacon & melted monterey jack, complimented with a sour cream-horseradish sauce. Served with a fresh fruit garnish.

Grilled pumpernickel bread stacked with lean corned beef or turkey, sauerkraut & swiss cheese. Served with engine house potatoes, 1000 island dressing & kosher dill pickle.

Layers of ham, breast of turkey & monterey jack, baked in a croissant and topped with hollandaise sauce. Served with a side of steamed vegetables.

A baked cod fillet, stacked high with swiss cheese, lettuce, tomato, coleslaw and tarter sauce. Served on a flaky croissant with a side of engine house potatoes.

A grilled flour tortilla stuffed with tomatoes, mushrooms & cheese. Served with salsa & sour cream.

Cajun chicken strips red onion, roasted red peppers & green chilies on our hand tossed crust. Topped off with melted cheddar & monterey jack.

Our hand tossed crust topped with fresh spinach, tomatoes, black olives, red onion and feta cheese.

Pasta rounds stuffed with broccoli, carrots, mushrooms, herbs, ricotta & mozzarella. Baked & smothered in marinara.

Creamy fettuccini Alfredo tossed with broccoli, cauliflower, zucchini, yellow squash, carrots, celery and peppers.

Pasta topped with our famous firehouse chili. Finished off with onions, melted cheddar and monterey jack. Served with a side of sour cream.

Piping hot pasta, topped with sauteed chicken breast tenders tossed in a smoky plum tomato-bacon sauce.

Lightly cooked, enhanced with butter.

Piled high in a graham cracker crust, topped with chocolate sauce & whipped cream.

The ultimate comfort food. Served warm with sauce & whipped cream.

We change flavors frequently.

A decadent chocolate dessert. Smothered in whipped cream & chocolate sprinkles.

Crisp oatmeal topping baked over seasonal fruit. Served warm with ice cream garnish.

Torte rich, triple chocolate torte. Served with chocolate sauce & whipped cream.