November 9th Dinner Menu
Soup or Salad
A pastiche of mixed greens, onions, tomatoes, and cucumber, served with our house vinaigrette dressing – atop or on the side.
Carnivore Stuffed-Pepper Soup
For meat-lovers, a thick medley of ground beef, rice, onions, and bell peppers, simmered in a light tomato base. Served with a roll for ripping and dipping.
Roasted Pumpkin Bisque
Pureed pumpkin fusion, served in a hearty cream stock, garnished with toasted pumpkin seeds; served with an artisan roll for ripping and dipping.
Artisan Pickled Egg & Vegetable Medley
Enjoy a Chef’s medley spread of fresh pickled eggs, beets, cauliflower and of course, pickled cucumbers. A selection of sweet, spicy and extra-hot versions. Served with a ramekin of Sriracha Aioli and Dijonnaise for dipping, if you are so inclined.
Sweet & Spicy Cauliflower Toss
Simple, but delicious, and our patrons say – we want it back on the menu! So it is. Nothing but roasted cauliflower, tossed in our to-die-for homemade sweet and spicy sauce.
Spiced Wings – Boxcar
A boxcar-dozen crisped wings, prepared with a spice to your liking: maple chipotle, mild, hot and BBQ!
Broiled Crab Cakes
Tender crab cakes, broiled with roasted garlic and lemon and Dijonnaise, served with our du jour vegetable and creamed mashed potatoes.
Seared NY Strip Steak
A hearty, 12-oz grilled, NY strip steak, dry-rubbed and seared with our homespun, compound bistro-butter sauce; served with our du jour vegetable and creamy whipped potatoes.
Wild Mushroom & Sausage Risotto
Wild mushrooms and sausage (veggie option available) with shaved Parmesan and extra virgin olive oil.
Sautéed Brussels Sprouts With Crispy Pancetta
An entrée-portion of Chef Scottie’s famous sautéed Brussels sprouts, with crispy pancetta (veggie option available), cherry tomatoes, cut onions, and a lemon zest.