Panko crusted , sautéed with garlic and lemon, served with cilantro cocktail sauce.
Calamari steaks fried with serrano chilies, red onion and tossed with red wine gastrique and garlic aioli .
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions.
House made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, mozzarella, and Bristol bacon.
Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs .
Roasted mushrooms, onions, madeira and cream. Garnished with feta cheese.
Red wine sautéed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette .
Broiled chicken, butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette .
Greens, strawberries, spicy pickled celery, feta cheese, candied walnuts and white balsamic vinaigrette. *add chicken (3) or salmon (4)
Chopped hearts of romaine, roasted garlic Caesar dressing, hard egg, and croutons. • add chicken breast(3) or salmon(4)
Ham, havarti cheese, dill pickle and dijon-chili aioli on toasted Zeppole Village loaf.
Parmesan crusted sourdough, smoked turkey breast, Swiss cheese, cherry perpper relish, red onions, house made Caesar dressing.
Sweet and spicy Bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette.
Corned beef, house made pickled cabbage, Swiss cheese, Swiss fondue and louie sauce served on light rye
Brie cheese, mozzarella, scallions, Swiss fondue and rhubarb chutney on garlic toasted sourdough.
Sautéed chicken breast with wild mushrooms, shallots, bourbon and cream served with house mashed potatoes. substitute polenta (3).
Handmade Ferranti Tripolini pasta tossed with Swiss fondue, fresh tomatoes, green onions and cheddar jack cheese topped with Bristol bacon.
All-natural ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on a Gaston brioche roll.
add Bristol bacon (3) add sautéed mushrooms (4)
House dry aged, salt and pepper seasoned, mashed potatoes and Maitre d' butter.
House dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions.
Angus flat iron steak, open flame broiled, mashed potatoes, seasonal vegetables, lemon chimichurri and balsamic barbecue sauce.
Bacon wrapped beef tenderloin, horseradish potato gratin, béarnaise sauce, red wine demi-glace and seasonal vegetables.
Thyme garlic marinade, pan roasted, crispy polenta cake, seasonal vegetables, lemon beurre blanc and artichoke basil pesto.
Handmade with sundried tomato and ricotta, sauteed with red onions, spinach, sundried tomato, white wine butter sauce, feta cheese and fresh basil. Add chicken (3) or Salmon (4)
Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi-glace.
Prime pork, herb marinated, broiled, tarragon roasted red potatoes, bacon brussel sprouts, topped with demi-glace and blueberry compote.
Chef's preparation, ask your server for more details.
*prices are subject to change without notice
Flourless chocolate torte, coconut mousse, toasted coconut flake, served with a Carmel pecan sauce
Seasonal cheesecake with fresh, local ingredients
Gaston's brioche bread, served warm with white chocolate ganache
Rich French style custard topped with burned sugar and Served with seasonal fruit topping
Brick 29 style with local tripolini pasta, cheddar, Monterey jack, and mozzarella
Your choice of ketchup, ranch, or mustard dipping sauce. with your choice of French fries, fruit, or side salad.
On a white bun, with your choice of ketchup or mustard, cheese, lettuce, or tomato. Served with French fries, side salad or fruit.
House made crust, tomato sauce, cheddar and monterey jack cheese.
Grilled chicken , romaine, roasted garlic Caesar dressing, parmesan and croutons.
Your choice of ketchup, ranch, or barbeque dipping sauce. Served with French fries, side salad or fruit.
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