April 2018 Dinner Menu
Roasted Butternut Squash Soup
Smooth, pureed butternut squash, served with an artisan roll for ripping and dipping.
Creamy Wild Mushroom Soup
A delectable, creamy roux, melded with a variety of diced, wild mushrooms, along with chopped onion and carrot, garnished with parsley. Served with an artisan roll.
Spiced Wings - Boxcar
A Nonpareil staple! A boxcar-dozen crisped wings, prepared with a spice of your liking: maple chipotle, mild, hot, and BBQ!
Tender Crab Cake
A tender, homemade broiled crab cake, served over a bed of mesclun, sauced with Dijon aioli.
Beets & Spicy Slaw
Back by Demand! Robust, roasted beets and our homespun spiced slaw. Appetizer or entrée portion available.
Sweet & Spicy Cauliflower Toss
Our popular toss stays for April! Simple, but delicious. Roasted cauliflower, tossed in our homemade sweet and spicy sauce.
Roasted Brussel Sprout Salad
A Nonpareil favorite! The chef’s specially cleaved and roasted brussel sprouts marinated in a cranberry reduction, mixed with crispy pancetta (or diced vegetarian sausage), cherry tomatoes and onions, tossed in our homespun, cranberry vinaigrette.
A Nonpareil regular! A pastiche of mixed greens, onion, tomatoes and cucumber, served with our house vinaigrette.
Seared NY Strip Steak
A hearty, 12-oz grilled NY strip, dry-rubbed and seared with our homespun, bistro butter sauce; served with our du jour vegetable and creamy whipped potatoes.
Grilled Pork Chop & Orange Honey-Glaze Sandwich
Tender, grilled, sliced pork chop, topped our homespun orange honey-glaze, with sliced tomatoes, lettuce and onion; accompanied by our homespun, hand-cut fries, and a crisp pickle wedge.
Roasted Chicken Breast with Wild Mushrooms
Tender, roasted chicken breast, topped with our homespun brown butter and wild mushrooms; served with creamed mashed potatoes and with our du jour vegetable.
Broiled Crab Cakes
Tender crab cakes, broiled with roasted garlic and lemon and dijonaise, served with our du jour vegetable and creamed mashed potatoes.
Spicy Buffalo Burger
Our April specialty burger, is an 8-oz tender, Angus beef patty, cast-iron seared, topped with spicy hot sauce and blue cheese, served on a fresh brioche. Accompanied by hand-cut fries and a crisp pickle wedge.
Butternut Squash & Penne Pasta Toss
Penne pasta, tossed with butternut squash, cherry tomatoes, peas and garlic, simmered in vegetable stock and topped with shaved Parmesan.