Tender slices of marinated calamari, lightly breaded, deep fried golden brown, served with stone crab mustard sauce and lemon.
6 artichoke hearts stuffed with imperial crabmeat, rolled in seasoned bread crumbs and baked with a touch of butter.
Mixed greens with tomatoes, olives, cucumbers, mozzarella cheese, sauteed mushrooms and onions.
Mixed greens tossed in cider poppy seed vinaigrette, fresh apples, cucumbers, candied pecans and gorgonzola cheese.
A classic salad of romaine, garlic, anchovy paste, olive oil, lemon, and fresh grated Parmesan cheese tossed together with olives and garlic croutons.
Panko and coconut fried chicken strips served over fresh mixed greens with grilled pineapple, red peppers, red onions, almonds and water chestnuts, then drizzled with raspberry vinaigrette.
A blend of romaine and spring mix lettuce, garnished with grape tomatoes, green and black olives and cucumbers.
Poached chicken tossed with our special blended mayonnaise, celery, red onion, red grapes and cashews, presented in a tortilla bowl and garnished with assorted fresh fruit.
Grilled naan flatbread topped with portabella mushrooms, roasted red peppers, braised red onions, and spinach then drizzled with Boursin cream cheese sauce.
3 2 oz. filet mignon medallions, lightly blackened, topped with gorgonzola, drizzled with balsamic sauce.
Fresh tilapia crusted with a blend of pecans, sauteed and served with lemon dill yogurt sauce.
Apple brined 8 oz. center-cut pork chop open grilled to perfection.
Egg romano batter-fried chicken breast baked with provolone cheese and topped with our tomato sauce.
Pan-seared and served over sauteed spinach with a lemon beurre blanc.
Fried eggplant layered with mozzarella and seasoned romano cheese then baked in our marinara sauce.
Imported fusilli pasta tossed in butter, garlic, basil, oregano, fresh tomatoes, and spinach then topped with toasted pistachios and parmesan Reggiano cheese.
Stuffed crepe with a flavorful ricotta cheese filling, then topped with our marinara sauce.
Pasta squares stuffed with ricotta and parmesan cheese and served with our marinara sauce.
Toasted pretzel bun layered with rotisserie turkey, Swiss cheese, crisp bacon, tomato, spring mix greens and honey mustard sauce.
Broiled roast beef with onions, peppers, and mushrooms coated in light beef gravy with melted mozzarella on toasted Asiago baguette.
2 crab cakes served open-faced on Italian bread, with vinegar slaw, tomato and shoestring fries then served with a side of red pepper remoulade.
Our brisket and short rib ground meat cooked with onions, with lettuce, tomato, pickles and special dressing wrapped in a tortilla shell.
Pulled pork in our own BBQ sauce and topped with vinegar slaw served on a Kaiser roll with a side of sweet potato fries.
Grilled corned beef on rye bread with thousand island dressing, sauerkraut and melted Swiss.
Tuna, mayonnaise, celery, chopped egg, lemon juice, and spices. Served on a croissant with lettuce and tomato.
10 oz. Freshly ground meat broiled to liking and topped with lettuce, tomato, and onion.
Chicken, specially blended mayonnaise, celery, red onion, red grapes, and cashews served on a croissant with lettuce and tomato.
8 oz. Tuna burger made from albacore tuna, onion, celery, and mozzarella cheese then topped with pepper jack cheese and served with old bay mayonnaise.
Famous at hoffstot's, batter-dipped and fried golden brown or choose panko fried.
Served on Italian bread basted in pesto with melted mozzarella cheese and fresh spinach.
Slow roasted top round, thinly sliced on white bread with homemade gravy.
Feeds 6 to 8 people. Prosciutto, salami, olives, artichokes, peppers, provolone, fresh mozzarella, suprasud and giardeniera vegetables.
Fresh lumps of crabmeat tossed in a classic hoezel dressing and presented in a fried rice paper bowl with a twist of lime.
Stuffed with bread, olives, rice, pistachios, Asiago cheese, and peppers. A meatless stuffing.
6 artichoke hearts stuffed with imperial crabmeat, rolled in seasoned bread crumbs and baked with a touch of garlic butter.
Tender breast of chicken cut into strips, breaded and deep-fried until golden brown, served with raspberry mustard horseradish sauce.
Tender slices of marinated calamari, lightly breaded and deep-fried till golden brown. Served with stone crab mustard sauce and lemon.
Crispy red barn white cheddar polenta over greens and beans.
Romano battered eggplant and shrimp, set on buffalo sauce, finished with a mornay sauce and grated cheese.
Greens and beans.
Mixed greens tossed in cider poppy seed vinaigrette fresh apples, cucumbers, candied pecans, and gorgonzola cheese.
A classic salad of romaine, garlic, anchovy paste, olive oil, lemon, and freshly grated parmesan cheese, tossed together with garlic croutons.
Grilled marinated chicken breast tossed with sauteed mushrooms and onions, mozzarella cheese, tomatoes, olives, cucumbers, mixed greens and topped with fries.
Sliced filet medallions grilled and tossed with sauteed mushrooms and onions, mozzarella cheese, tomatoes, olives, cucumbers, mixed greens and topped with fries.
A delicious classic served with french fries.
Served with french fries.
Famous at hoffstot's, batter-dipped and fried to a golden brown and served with fries.
Fresh mahi-mahi lightly blackened and served with spicy shrimp and roasted tomato beurre blanc.
Jumbo lump crab lightly blended together with seasonings, pan seared and served with a lemon beurre blanc.
Parmesan-crusted sea scallops or just open grilled, presented atop crispy white polenta and white wine lemon butter sauce.
Hand-breaded jumbo gulf shrimp deep-fried to a golden brown served with housemade cocktail sauce.
Shrimp stuffed with jumbo lump crabmeat mixture baked in butter, white wine, lemon, and fresh garlic.
Raised off the coast of Vancouver island, rubbed with brown sugar, grilled on cedar plank and finished with honey walnut butter.
Sauteed chicken breasts with capers and mushrooms in a lemon chicken veloute sauce.
Sauteed boneless chicken breast tossed with spinach, tomatoes, pistachios, basil, oregano, olive oil and butter and topped with parmesan cheese.
Egg batter-fried chicken breast baked with provolone cheese, topped with our own tomato sauce.
Sauteed with mushrooms in marsala wine sauce.
Our famous apple juice brined center-cut pork chops prepared 3 ways: bourbon style - with a bourbon pecan New Orleans sauce, diablo style - with onion, hot and sweet peppers, in a marsala wine sauce with mushrooms, plain grilled.
Thin medallions of veal tenderloin coated in an egg batter, baked with provolone cheese and topped with tomato sauce.
Thin medallions of veal tenderloin sauteed with mushrooms in marsala wine sauce.
12 oz. Well marbled, aged and grilled to your liking served with caramelized onion butter.
24 oz. Lamb shank slow-braised till fork tender served with mashed potatoes and natural jus.
Open-grilled bone-in 14 oz. center-cut ribeye. Served with caramelized onion butter.
Served with assorted roasted vegetables and natural jus.
8 oz. Open grilled Iowa premium Angus beef served with caramelized onion butter.
8 oz. center-cut pork chop served diablo style, bourbon style or plain grilled.
4 oz. chicken breast sauteed and topped with spinach, prosciutto, and mozzarella cheese then finished with marsala sauce and tomato chutney.
3 2 oz. filet mignon medallions lightly blackened in a cast-iron skillet then topped with gorgonzola cheese and splashed with a balsamic reduction.
Fresh tilapia encrusted with a blend of pecans, sauteed and served with lemon dill yogurt sauce.
This simple dish is a chef's favorite. Imported fusilli pasta tossed in whole butter with garlic, basil, oregano fresh tomatoes, and spinach then topped with toasted pistachio and parmesan Reggiano cheese.
Baked layers of wide noodles, ricotta and Asiago cheeses, pork, beef, and seasonings, served with our own tomato sauce.
Freshly cooked gnocchi tossed in a light plum tomato sauce and sprinkled with freshly grated romano cheese.
Pasta squares stuffed with ricotta and Parmesan cheeses, whipped egg and served with our own tomato sauce.
Classic alfredo sauce made to order with heavy cream, egg, roasted garlic, butter, and parmesan Reggiano.
Fried eggplant layered with mozzarella and seasoned romano cheese, slow-baked in our own tomato sauce. Served with pasta.
Braised until tender, sauteed with olive oil and garlic, tossed with a filetto marinara sauce.
With Italian bread and butter.