No cuisines specified
Fresh mozzarella melted over tomatoes on toasted slices. Topped with pesto and drizzled with balsamic glaze
Steer tenderloin tips grilled and smothered in gorgonzola cream. Served with grilled bread.
Gulf shrimp grilled and tossed with a sweet thai chili sauce and scallions resting on rice sticks and spring mix.
Large cut brew city rings battered with tan lager and black stout beer. Served with roasted red pepper garlic aioli
Drizzled with balsamic glaze and tomato relish.
A blend of spinach, artichoke, mascarpone and parmesan. Served with grilled bread.
Guacamole with fried tortilla. (Add shrimp $12.00)
Fresh mozzarella, tomato and spring greens with balsamic glaze and pesto.
Romaine, spring mix, sesame vinaigrette, sun-dried pears, pecans and gorgonzola.
Romaine lettuce, cucumbers, parmesan and croutons tossed in our house made dressing.
Arugula and mixed greens with pistachio, dried cranberry, red onion, gorgonzola and balsamic vinaigrette
Any of the above salads with blackened or grilled chicken ($14.00), salmon ($16.00), shrimp ($17.00), scallops ($19.00)
Served with garlic mashed potatoes and fresh vegetables.
Buttery, rich and incredibly tender center cut filet with exquisite red wine sauce.
With savory rustic brandy sauce 14 oz.
12 ounces of full flavor and beautiful marbling, finished with our red wine sauce
Steer tenderloin grilled and smothered with mushrooms and onions. Served with french fries and coleslaw.
Breast of chicken pan-fried with mushrooms de glazed with brandy and cream. Served over wild rice blend.
Served with smoke gouda cream.
Blackened breast topped with caesar salad on grilled french bread. Served with fries and coleslaw
Four scallops in pesto cream with tomato. Served with saffron risotto and vegetables
Atlantic fillet topped with basil pesto and parmesan bread crumbs and then roasted. Served with tomato relish, wild rice and vegetables.
Pan-seared rare with black & white sesame seeds and wasabi vinaigrette. Served with coconut rice and vegetables.
Roasted fillet with caramelized onions, apple wood bacon, mushrooms and brandy. Served with wild rice and vegetables.
Steer tenderloin blackened, stacked on beer battered portobello and sauteed spinach. Drizzled with gorgonzola cream and roasted red pepper coulis
Two strauss veal cutlets sauteed with shrimp and scallions and finished with white wine cream. Served with rice and vegetables
Partially boned half duck roasted and served with bing-cherry port sauce, wild rice blend and vegetables.
Pork tenderloin pan-seared and served under a rich brown sauce with bacon, capers, tomatoes and mushrooms.
Grilled new zealand rack with lemon pepper and honey brown mint sauce. Served with mashed potatoes and vegetables.
Ask your server for tonight's creation
Menu for Poplar Inn provided by Allmenus.com
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