1776 Restaurant

With pineapple, jalapeño and bacon.

With tarragon in sherry garlic butter and gluten-free croutons.

With romano cheese, whole roasted garlic and smoked tomato sauce.

In sesame orange sauce with sweet potato and cilantro.

Grilled with chorizo and black garlic balsamic.

Spinach, roasted tomatoes, portobello mushrooms and zucchini with a light coating of romano cheese.

With noodles and spicy peanut dipping sauce.

With remoulade and flash-fried spinach.

With green tomatillo sauce and pico de gallo.

With cherry and toast points.

With whole grain mustard and pepper aioli, served on top of mashed potatoes.

With bell peppers, caramelized onions with goat and mozzarella cheeses.

With caramelized onions, sauteed spinach and goat cheese crumbles, drizzled with balsamic glaze.

Finely chopped and served with onions, tomatoes, capers, ginger, wasabi and cucumbers or toast points.

Rabbit and wild mushroom risotto in apple brandy sauce.

Romaine lettuce with herbed croutons and freshly grated Parmesan cheese.

Warm, red wine sauce over mixed greens, caramelized apples and walnuts tossed in vinaigrette.

Mixed greens, artichoke hearts, hearts of palm, walnuts and fresh fruits tossed in wasabi vinaigrette.

With choice of homemade dressing: balsamic vinaigrette, blue cheese, ranch, sour cherry vinaigrette, spicy peanut.

Half-pound, pasture-raised ground beef.

Topped with grilled onions and homemade aioli.

With chimichurri, aioli and melted manchego.

With lettuce, tomato and onion. Make it vegan on two slices of flatbread.

Half-pound, pasture raised ground beef with a fried duck egg, melted brie, pea shoots and fig jam.

8 oz. grass-fed bison.

With cucumber dill salad, mayo, tomato and lettuce.

Topped with nitrate-free, crispy bacon, lettuce, tomato and homemade aioli.

With marinated kale, wild rice, garbanzo and black rice beans and assorted vegetables.

With red wine garlic butter, prosciutto and pea tendrils.

With spinach risotto and chimichurri sauce.

8 oz. Baseball cut served with mashed potatoes.

With rice and cherry walnut sweet & sour glaze.

Mushroom or spinach.

Roasted beets and goat cheese with marinated kale.

With golden raisins, chives, candied ginger and apple yogurt.

With pineapple, jalapeno and bacon.

Fried with black garlic aioli, bacon, Parmesan cheese and cider vinegar glaze.

With sweet potato puree, cilantro and sesame orange sauce.

Popcorn chicken served in a waffle cone with truffle honey.

Grilled with chorizo and black garlic balsamic.

Spinach, roasted tomatoes, mushrooms and zucchini with a light coating of romano.

With flash-fried spinach and remoulade.

With edamame noodles and spicy peanut dipping sauce.

Fried calamari with pepper rings, orange supremes, basil and roasted bell pepper puree.

With whole grain mustard and pepper aioli, served on top of goat cheese mashed potatoes.

With caramelized onions, sauteed spinach, goat cheese crumbles and drizzled with balsamic glaze.

Finely chopped and served with onions, tomatoes, capers, ginger, wasabi and cucumbers or toast points.

With choice of homemade dressing: balsamic vinaigrette, blue cheese, ranch, sour cherry vinaigrette, spicy peanut.

Romaine lettuce with herbed croutons and freshly grated Parmesan.

Caramelized apples, walnuts, warm, red wine sauce and walnut vinaigrette.

Braised pork belly, pickled red onions, cherry tomatoes, blue cheese crumbles and blue cheese dressing.

Romaine lettuce with rare hanger steak, tomato wedges, fried onions, blue cheese crumbles and red wine vinaigrette.

With candied ginger, sage and celery root puree.

Shrimp, chicken and andouille sausage served over wild rice in Cajun-spiced tomato sauce.

Stuffed with 3 oz. Lobster tail and goat cheese, served over no-noodle vegetable lasagna in light cream sauce.

With spinach risotto and chimichurri sauce.

Bison steak frites with truffle butter.

With prosciutto, pea tendrils and red wine garlic butter.

Coffee rubbed and served with goat cheese mashed potatoes.

Seared duck breast, apple & root vegetable chutney, wild rice and cherry sauce.

Braised leg of lamb served with goat cheese mashed potatoes and rosemary garlic red wine sauce.

8 oz. Filet served with bone marrow butter, goat cheese mashed potatoes and red wine reduction.

With a pistachio ginger crust served with sweet potato mash and red wine reduction.

12 oz. Boneless steak served with fingerling potatoes.

With lettuce, tomato and onion. Make it vegan with two slices of flatbread.

With marinated kale, wild rice, garbanzo and black rice beans and assorted vegetables.

Mushroom or spinach.