Hand-made lump crab cake with apple slaw and tomato remoulade.
A pair of u-10 diver scallops on top of truffle risotto.
Grilled tenderloin skewered with vidalia onion and brushed with pineapple teriyaki.
2 Bacon-wrapped jumbo shrimp with sweet chili butter sauce.
Chopped romaine, shaved parmesan croutons, creamy caesar dressing.
Iceberg lettuce, tomatoes, house bacon diced red onion, bleu cheese crumbles creamy bleu cheese dressing.
Mixed greens, shaved carrots, celery tomatoes, shredded cheddar, garden vinaigrette.
Thinly sliced pastrami, sauerkraut, swiss, 1000 island on toasted rye.
Chopped beef tenderloin on a toasted hoagie, warm beef consomme and sweet spicy mustard.
Smoked turkey breast and honey baked ham with boursin cheese on a toasted croissant.
Boneless chicken breast on a brioche bun, with roasted garlic and sweet pepper glaze, herb aioli and crisp lettuce.
Tortilla wrap filled with sauteed rock shrimp, cilantro lime rice, black bean salsa, 5-cheese blend and shredded romaine.
Juicy and full of flavor, with bacon, swiss and sauteed onions on house-made ciabatta.
Cold-smoked salmon, baby spinach, arugula, hard-boiled eggs, capers, red onions & chive vinaigrette.
4 Oz. chilled rock shrimp on mixed greens, bell peppers, mandarin oranges, crispy wontons, snow peas and orange-ginger vinaigrette.
Chopped grilled chicken on mixed greens with tomatoes, avocado, scallions, eggs, chopped bacon, bleu cheese crumbles & creamy bleu cheese dressing.
Chopped romaine, house-made croutons and basil-romano dressing please choose grilled.
Homemade chicken salad topped with seasoned almonds seasonal fresh fruit & banana nut bread.
Parmesan breaded, topped with tomatoes, capers, artichokes & garlic cream served with rice pilaf, sauteed vegetables.
Ancho chile bbq sauce, grilled potato salad and apple slaw.
Finished with peppercorn cream, with sharp cheddar mashed potatoes, sauteed vegetables 4 ounces each.
Crispy tuna cakes on mashed potatoes with vegetables and tarragon tartar sauce.
Almond-crusted, topped with apple slaw and fresh lemon.
Fresh herb and champagne bechamel, whipped potatoes, sauteed vegetables.
Two flour tortillas filled with lump crab, shrimp and scallops and black bean salsa, topped with garlic cream sauce and served with rice pilaf and guacamole.
Hand-made and sauteed with rice pilaf, sauteed vegetables & tomato remoulade.
Portabellas, red bell peppers, red onions, green beans atop crimson lentils, organic wild rice & finished with beurre blanc.
Lightly breaded and sauteed, topped with marinated artichoke hearts, capers, tomatoes & garlicky cream sauce organic wild rice & buttered green beans.
8 Ounce hand-cut, locally sourced prime pork chop, adobo marinated and grilled sweet corn-chipotle mashed potatoes, guacamole & apple-scallion slaw.
With sweet corn and yukon gold potato hash, bacon green beans brushed with sweet cherry-orange glaze.
12 Ounce hand-cut, dry-aged strip, grilled & finished with bordelaise sauce roasted garlic-truffle whipped potatoes, buttered green beans.
Two 4-ounce hand-cut filets, grilled & finished with peppercorn cream sauce roasted garlic-truffle whipped potatoes, buttered green beans.
Three house-smoked colorado lamb chops, finished on the grill & topped with veal-demi maple sweet potatoes & sauteed house-bacon brussels sprouts.
Pan-roasted atlantic salmon, finished in the oven & topped with beurre blanc parmesan risotto & spinach sauteed with leeks, garlic, tomatoes and shallots.
Seasoned with kosher salt and cracked black pepper, sauteed golden brown and topped with beurre blanc parmesan risotto & spinach sauteed with leeks, garlic, tomatoes and shallots.
Served atop a bed of stir-fried egg noodles, red peppers and water chestnuts with tempura asparagus served with a sweet plum dipping sauce.
Hand-cut prime rib, oven-roasted and finished on the grill, with horseradish cream and rosemary butter roasted garlic-truffle whipped potatoes, buttered green beans.
Truffle-dressed spinach, ricotta and candied shallots hummus, roasted red peppers and mint infused goat cheese five cheese, salami, capicola, sun-dried tomato pesto. On gluten free crust add $2.00.
3 Jumbo rings, tempura-battered with chef tate's austin sauce.
Tempura-battered with austin sauce.
Grilled pineapple sauce and jalapeno slaw.
4 Bacon wrapped shrimp, sweet chili butter sauce on baby bok choy.
Moody bleu smoked bleu: napa valley cow's milk mustard seed studded beemster: holland cow's milk currant glazed garlic boursin: france.
2 U-10 scallops atop creamy artichoke risotto.
Brie cheese hand wrapped in puff pastry, filled with apricot preserves and served with shaved apples.
Hand made jumbo lump crab cakes, with apple slaw and tomato remoulade.
New england clam chowder beef tenderloin chili.
Mixed greens, carrots and celery, grape tomatoes tillamook cheddar and parmesan vinaigrette.
Chopped romaine hearts, shaved parmesan, croutons & creamy caesar dressing.
Quartered baby iceberg with bleu cheese crumbles, tomatoes red onion and house-made bacon, creamy bleu cheese dressing.
Baby arugula & spinach, hard-cooked eggs, red onions, grape tomatoes, feta and bacon-vinaigrette.
Grilled romaine hearts, fresh mozzarella, tomatoes, seasoned almonds and basil-romano dressing.
A traditional caesar salad for two, prepared tableside.
Menu for EBT Restaurant provided by Allmenus.com
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