Crux Cafe

Traditional soup of whole shredded chicken, celery, carrots and onions with fine egg noodles and matzo balls

Baby greens tossed with a port wine vinaigrette and topped with sliced poached pear, spiced walnuts and crumbled blue cheese

Baby greens tossed with a port wine vinaigrette and topped with sliced poached pear, spiced walnuts and crumbled blue cheese

Baby greens tossed with a port wine vinaigrette and topped with sliced poached pear, spiced walnuts and crumbled blue cheese

Crisp romaine lettuce tossed with our homemade caesar dressing, roasted peppers, kalamata olives and garlic croutons

Crisp romaine lettuce tossed with our homemade caesar dressing, roasted peppers, kalamata olives and garlic croutons

Crisp romaine lettuce tossed with our homemade caesar dressing, roasted peppers, kalamata olives and garlic croutons

Traditional mix of lettuce, julienne of ham, turkey and Swiss cheese with tomatoes, cucumbers, peppers and onions topped with hard cooked egg and your choice of dressing

Created daily, in house using the freshest of ingredients and seasonal inspirations

Thinly sliced rings of fresh calamari, lightly battered and fried, served over baby greens with pickled hot peppers and lemon aioli

Two colossal shrimp & tender chicken breast sautéed with shitake mushrooms, sun dried tomatoes and Madeira wine sauce over rigatoni pasta

Pan fried jumbo lump crabmeat with peppers, onion and basil served with baby arugala, house cut french fries, coleslaw and homemade remoulade sauce

Fresh salmon filet is quickly caramelized and served with brown sugar and honey whipped sweet potatoes and whole grain mustard sauce

Medallions of tender pork, pan seared and served with sauteed mushrooms, roasted celery root and an apple brandy demi glace

Veggie burger with grilled portabello mushroom, roasted peppers, and provolone cheese with homemade basil pesto and toasted brioche bun

8 Ounces of lean chopped sirloin, grilled and served with lettuce, tomato, and onion on a toasted brioche bun with your choice of two toppings and a side dish

Order any half sandwich from our sandwich board and add a bowl of soup for same price

Lean, thinly sliced corned beef served on fresh rye bread with lettuce, tomato, coleslaw and russian dressing

Thinly sliced top round of beef with sautéed mushrooms, caramelized onions and swiss cheese on french baguette with horseradish mayo

Crisp romaine lettuce and caesar dressing with your choice of grilled chicken, grilled vegetables, turkey, tuna salad or chicken salad in a warm tortilla wrap

Marinated grilled chicken breast topped with ham and swiss cheese with lettuce, tomatoes and dijon mustard on a crispy french baguette

Creamy warm brie cheese with crisp apple slices and roasted breast of turkey on toasted sourdough bread with cranberry mayo

Tender pieces of white and dark meat chicken with celery, onion and dried cranberries on toasted sourdough bread with lettuce and tomato

Lean, thinly sliced corned beef served open faced on toasted fresh rye bread with sauerkraut, russian dressing and swiss cheese

Your choice of our deli style ham, turkey, roast beef, corned beef or tuna salad on roll, wrap or bread with lettuce and tomatoes

Thinly sliced rings of fresh calamari, lightly battered and fried

Three colossal shrimp are encrusted with toasted hazelnuts, deep fried and paired with a delightful frangelico dipping sauce

Shitake mushrooms and duck confit, with fresh vegetables and asian seasonings, wrapped in flaky phyllo dough and baked to a golden brown, sesame dipping sauce

These tender mussels are steamed with white wine, shellfish fumet, fingerling potatoes and leeks, finished with light cream and cracked black pepper

Large plump helix snails are sautéed with garlic and white wine and served with a sun dried tomato cream sauce over conghiliette pasta

Jumbo sea scallops quickly sautéed with apple cider and fresh sage and served with a crispy salad of local apples, celery root and poppy seed dressing

Grilled marinated portabella mushroom, served with baby arugala, roasted red peppers and polenta fries with a creamy garlic vinaigrette

Pan fried jumbo lump crabmeat with peppers, onion and basil

Baby greens tossed with a port wine vinaigrette and topped with sliced poached pear, spiced walnuts and crumbled blue cheese

Baby greens tossed with a port wine vinaigrette and topped with sliced poached pear, spiced walnuts and crumbled blue cheese

Baby greens tossed with a port wine vinaigrette and topped with sliced poached pear, spiced walnuts and crumbled blue cheese

Created daily, in house using the freshest of ingredients and seasonal inspirations

A hearty soup of fresh vegetables and herbs, with tomatoes, chopped clams, potatoes, bacon and New Orleans own spicy andouille sausage

A julienne of crisp Belgian endive tossed with figs, toasted walnuts, tomatoes and scallions in a creamy roquefort dressing

Parmesan encrusted creamy goat cheese served warm on a bed of homemade marinara sauce with baby lettuce salad and balsamic vinaigrette

Sautéed chicken with asparagus and roasted peppers finished in a basil pesto cream sauce with gnocchi pasta

Grilled & served over asparagus risotto, topped with roasted red pepper butter and basil oil

Wild mushrooms and braised leeks, apple puree, herb roasted fingerling potatoes and thyme jus

A 12 ounce strip steak grilled and served atop crab crusted texas toast, mashed yukon gold potatoes and parmesan dusted green beans

Beef short ribs with braised root vegetables over whipped yukon gold potatoes and natural braising sauce

Thinly sliced calves liver and crispy sweetbreads served with a bacon shallot demi glace and whipped sweet potatoes

Seared duck breast with duck leg risotto, baby bok choy, shitake mushrooms and orange gastrique

Sesame encrusted sushi grade tuna with vegetable dumplings, pickled ginger, wasabi and dashi broth

Shrimp, fried oysters, chicken thighs and smoked kielbasa over scallion rice pilaf

Slow roasted cod with bacon, clam stew, leeks and fingerling potatoes

Shrimp with roasted tomatoes, garlic and baby spinach over bucatini pasta finished in a saffron butter sauce

Pan seared scallops, shrimp, and crab, parmesan cream, sauce over lobster ravioli