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The Capitol at St Germain
Poached and fried pear, fig encrusted goat cheese, baby arugula, smoked and stuffed cherry tomatoes, with a fig balsamic vinaigrette
Our classic cobb salad, made with fresh romaine lettuce, white anchovies, garlic croutons, caesar dressing and parmesan cheese
Romaine hearts tossed with garlic croutons and parmesan cheese and our caesar dressing
A tomato based soup made from apple hickory wood smoked tomatoes, seasoned with fresh basil
Beef brisket chili with autumn squash, served with a side of jalapeno honey cornbread
Slow braised pork, topped with Sliced avocado and spicy cabbage in crispy golden wonton shells
Butter sauce, parmesan, and hazelnut crumb
Grilled and served with lettuce, tomato and acacado
Grilled, fried, or blackened with chips or fries
Creole Ravigote Sauce
White truffle oil, parmesan cheese
Smoked guda fondue, chocolate guiness syurp
Lettuce, tomato, onion, cheddar cheese
Prosciutto, capicola, pepperoni, ricotta and goat
1/2 Lb of custom blended beef, brie cheese and caramelized cabernet onions
Jombo lump crab meat, asparagus, topped with a brie laced bechemel sauce and chives
Popcorn shrimp, lemon aioli, lettuce and tomato
Capicola ham, mortadells, pepperoni, provolone and swiss cheese, italian olive salad and crispy ciabatta
Smoked bacon, romaine lettuce, tomato, creole mayo
Smoked turkey breast, white cheddar, avacado, sprouts, sorghum mustard on hearty grain
House pulled mozzerella is wrapped in ground bison, seasoned and seared, then served over spicy marinara
Zucchini, eggplant, portabella, red onions, sundried tomato herbed goat cheese, ricotta and tomato sauce
1/3 1b All beef dog, grilled and stuffed with hickory bacon, house sweet and spicy pickles on a pretzel bun, topped with brisket chili, cheese and jalapenos
Pullad chicken, dijonaisc, goat cheese, caramelized onions on a toasted baguette
Baby spinach, tossed in a hot bacon vinaigrette dressing, with roasted walnuts, bell pepper, caramelized onions and a warm fried egg
A shrimp salad, romaine hearts, carrots and peppers, drizzled with caijun buttermilk dressing, topped with fried okra croutons
Baby spinach, tossed in a hot bacon vinaigrette with bacon lardons, topped with and a fried egg
Romaine hearts, carrots and peppers, drizzled with caijun buttermilk, topped with fried okra croutons
Poached and fried red pears, fig encrusted goat cheese, served with a fig balsamic vinegar
Romaine hearts tossed with garlic croutons and parmesan cheese and our caesar dressing
Romaine with chickpeas, tomatos, smoked bacon, a hard boiled egg and a lemon rosemary dressing
Double bone in pork chop, redneck cheddar cheese, asparagus cranberry risotto, and pear chutney
Feuttuccine pasta, sundried tomatoes, mixed with basil oil and parmesean cheese
Chicken served with four raviolis, butter sauce, pamesean cheese and hazelnut crumb
Pomegranate and red wine infused cranberry risotto with grilled asparagus
Chicken served with four raviolis, butter sauce, pamesean cheese and hazelnut crumb
Our slow braised pork shank, served with roasted root vegetables and seasoned with fresh herbs
Grilled ribeye, with asparagus, roasted garlic and cabernet onion whipped mashed potatoes
Served on top of spinach and asparagus risotto, drizzled with a tangy citrus lemon butter sauce
All beef dog stuffed with bacon and pickles on a pretzel bun, topped with brisket chili, cheese and jalapenos
Our 1/2 1b of custom blended beef, brie cheese and cabernet caramelized onions
Prosciutto, capicola, pepperoni, herbed goat cheese ricotta cheese and our house made tomato sauce
Zucchini, eggplant, portabella, red onions, sundried tomato herbed goat cheese, ricotta and tomato sauce
Slow braised short ribs served over crispy golden wonton shells, topped with ginger cabbage slaw
Shrimp and crab mixed into a seafood cream sauce, topped with parmesan, served with french bread
House seasoned meatballs, seared and stuffed with provolone cheese, served over spicy marinara
Two crispy crab cakes, served over a creamy ravigote sauce
Light and crispy potato chips, well seasoned and topped with truffle oil and parmesan cheese
Two hot pretzel breadsticks, served with sides of guda fondue, topped with chocolate guiness syrup
Menu for The Capitol at St Germain provided by Allmenus.com
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