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Winter 2017 mENU

ENTREES
All Entrees (except Pasta or where noted*) include Chef’s Choice of Vegetables, , Mashed Potato or our Chefs Choice;  Rolls and Whipped Honey Butter.  

*Marinated Pork Chop 24
Grilled over Fingerling Potatoes, Shaved Brussels Sprouts and Fennel Mélange. Topped with a Mushroom Cognac Sauce

*Herb Crusted Chicken 18
Pan seared Chicken Breast with a Fig Demi-Glace. Served over a Celery Root Puree and Brocclini

*Faroe Island Salmon   22
Grilled over an Herb and Lemon Bulgur Pilaf topped with a Red Beet Slaw and a Beet Reduction

Three Cheese Lobster Mac and Cheese25
Cavatappi (Corkscrew Pasta) with Lobster and Three Cheeses, topped with Toasted Panko

 *New York Strip Steak   29
Potato and Parsnip Puree, Celery Root, Shaved Brussels Sprouts and Parsnip Mélange with a Mushroom Cabernet Demi-glace

Woodside Lump Crab Cakes   27
Served with Lemon Dill Aioli

*Honey Glazed Chicken Noodle Bowl   17
Udon Noodles, Kale, Carrots, Green Beans and Red Peppers

Crab Stuffed Shrimp   24
Lump Crabmeat Stuffed Jumbo Shrimp in a Tomato Mornay Sauce.

*Lamb Sheppard’s Pie   21
 Lamb Chunks richly flavored with our special blend of Herbs, chunks of Winter Mixed Vegetables,
topped with Homemade Mashed Potatoes and a Mushroom Cabernet Demi-glace

Slow Roasted Brisket of Beef   19
 
With Sweet Onion Gravy.

*§ Fresh Catch of the Day
Sure to be delicious!  Market Price.

* Delicious Pasta of the Day
Ask Server for Pricing! 

Lighter Options

Skinny Lemon Garlic Shrimp over Cheesy Polenta 19 

*Chicken Piccata over Hot Vegetable Bulgar Wheat  17

                        *Stuffed Portobello with Spinach, Garlic and Red Pepper with Feta Cheese over Vegetable Bulgar Wheat  18