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Appetizers *Shrimp and Grits 6 Oven – Fired Italian

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Appetizers *Shrimp and Grits 6 Oven – Fired Italian APPETIZERS *SHRIMP AND GRITS 6 FOUR LARGE SHRIMP SAUTÉED IN A CAJUN BLACKENED BUTTER ATOP CREAMY CHEESE GRITS DRIZZLED WITH WHITE WINE AND TOMATO CREAM SAUCE OVEN – FIRED ITALIAN FLATBREAD 7 A WARM MIXTURE OF FRESH BASIL, TOMATOES, GARLIC, AND PARMESAN CHEESE CRAB STUFFED MUSHROOMS 8 FRESH SILVER DOLLAR MUSHROOM CAPS STUFFED WITH CRAB MEAT, BELL PEPPERS, ONIONS AND TOPPED WITHPARMESAN CHEESE, BAKED TO PERFECTION *ESCARGOT WITH GARLIC AND COGNAC BUTTER 10 SIX HELIX SNAILS BAKED WITH GARLIC, BUTTER, AND COGNAC TOPPED WITH PARMESAN CHEESE SOUPS AND SALADS SOUP DU JOUR 5 A TASTEFULLY UNIQUE SOUP CREATED DAILY BY OUR CHEF CHEF’S SIGNATURE CLAM CHOWDER 6 A SPIN ON CLASSIC MANHATTAN STYLE CHOWDER, CONSISTING OF AN HERBED TOMATO AND CREAMCHOWDER WITH CLAMS, POTATOES, BACON, BELL PEPPERS, AND ONIONS HOUSE SALAD 6 FRESH SPRING MIX TOPPED WITH A CRISP VEGETABLE MIX OF RED ONIONS, CUCUMBERS, MUSHROOMS, SHREDDED CARROTS, GREEN BELL PEPPERS, GRAPE TOMATOES, AND CROUTONS TOPPED WITH PARMESANAND CHEDDAR CHEESE CLASSIC CAESAR SALAD 7 FRESH CRISP ROMAINE LETTUCE TOSSED WITH CROUTONS, PARMESAN CHEESE, AND A CREAMY CAESAR DRESSING LAKE LURE INN SALAD 7 FRESH SPRING MIX TOPPED WITH SWEET AND SPICY PECANS, DRIED CRAISINS, RAISINS, FRESH SLICED STRAWBERRIES, AND GRATED CHEDDAR CHEESE *Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions SALAD ADDITIONS *BLACKENED OR GRILLED CHICKEN 4 *BLACKENED OR SAUTÉED SHRIMP 6 *GRILLED OR BLACKENED SALMON 6 HOUSE DRESSINGS RANCH, CHUNKY BLUE CHEESE, BALSAMIC VINAIGRETTE, ITALIAN, HONEY MUSTARD, CREAMY CAESAR, OIL AND VINEGAR DINNER ENTREES ALL ENTREES SERVED WITH CHEFS CHOICE VEGETABLE OF THE DAY AND A CHOICE OF POTATOES OR RICE *RACK OF LAMB WITH GREEN PEPPERCORN DEMI GLAZE 34 A 14 OZ IMPORTED FROM NEW ZEALAND RACK, PAN SEARED AND GRILLED MEDIUM DRIZZLED WITH GREEN PEPPERCORN DEMI *BACON WRAPPED PORK TENDERLOIN TOPPED WITH BOURBON BBQ 22 BONELESS MARINATED PORK TENDERLOIN, WRAPPED WITH BACON, PAN SEARED AND BAKED, SLICED INTOMEDALLIONS AND TOPPED WITH OUR HOMEMADE BOURBON BBQ SAUCE *SEARED AHI TUNA 24 WILD CAUGHT YELLOW FIN TUNA RUBBED WITH OUR OWN BLEND OF SPICES PAN SEARED RARE AND SERVEDWITH A WASABI PASTE *GRILLED BONE-IN QUAIL 24 TWO BONE-IN 5OZ QUAIL MARINATED IN WORCESTERSHIRE AND SOY GRILLED AND BAKED TO A GOLDEN BROWN *TROUT WITH BROWNED LEMON BUTTER 22 FARM RAISED TROUT FILETS PAN SEARED TOPPED WITH A BROWNED BUTTER AND LEMON SAUCE *GRILLED TOMATO BASIL CHICKEN 22 GRILLED CHICKEN BREAST DRIZZLED WITH SUN-DRIED TOMATO AND BASIL CREAM SAUCE *Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions PORTABELLA MUSHROOM AND EGGPLANT STACK 18 (NO SIDE DISH WITH ENTRÉE) PORTABELLA MUSHROOM AND EGGPLANT RINGS STACKED WITH SOFT MOZZARELLA, COVERED WITH A FRESHVEGETABLE RAGOUT, DRIZZLED WITH A BALSAMIC REDUCTION SKILLET SAUTÉED PASTA PRIMAVERA (NO SIDE DISH WITH ENTRÉE) 16 FRESH SAUTÉED SQUASH, ZUCCHINI, ONIONS, BROCCOLI, GARLIC, AND MARINARA SAUCE TOSSED WITH AL DENTE CAVATAPPI PASTA AND PARMESAN CHEESE ADD 6 SHRIMP FOR $6 *MAPLE LEAF FARM DUCK BREAST 24 SLICED DUCK BREAST PAN SEARED AND OVEN ROASTED MEDIUM PAIRED WITH A RASPBERRY GLAZE *BACON WRAPPED FILET MIGNON 34 A RESPONSIBLY RAISED 8 OZ BEEF TENDERLOIN WRAPPED WITH THICK CUT BACON GRILLED TO A SUGGESTED MEDIUM RARE GLAZED WITH A GREEN PEPPERCORN DEMI ADD 6 SHRIMP FOR $6 *GRILLED BONE-IN FRENCH-CUT RIBEYE STEAK 28 TENDER, WELL MARBLED 14 OZ RIBEYE GRILLED TO A SUGGESTED MEDIUM RARE TOPPED WITH MUSHROOMS IN GARLIC, BUTTER, AND WORCESTERSHIRE ADD 6 SHRIMP FOR $6 DESSERTS SWEET AND SPICY PECAN AND VANILLA CRÈME BRULE 6 SWEET AND SPICY PECANS WITH A TOUCH OF VANILLA MIXED IN A CREAMY CUSTARD TOPPED WITH FIRE GLAZED SUGAR BLACKBERRY AND RICOTTA CHEESECAKE 8 GRAHAM CRACKER CRUST WITH A LAYER OF CREAM CHEESE, RICOTTA CHEESE AND A SWIRL OF BLACKBERRIES AND BLACKCHERRIES PUMPKIN, SWEET POTATO AND PECAN PRALINE 6 BAKED AND SERVED WITH VANILLA BEAN ICE CREAM *Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions COOKED MEAT TEMPERATURE GUIDE RARE: A COLD RED CENTER MEDIUM RARE: WARM RED CENTER MEDIUM: WARM PINK CENTER MEDIUM WELL: HOT ALMOST NO PINK CENTER WELL DONE: HOT WITH NO SIGNS OF RED OR PINK CENTER VERANDA RESTAURANT WINE LIST RED WINES GL BTL RED RESERVE LIST BTL ROCK & VINE CABERNET ‘11, OAKVILLE, CA 7 26 WILLIAM HILL CC CABERNET ‘11, HEALDSBURG, CA 8 32 MARKOVIC PINOT NOIR ‘12, FRANCE 5 18 JADE MOUNTAIN MERLOT ‘12, SONOMA, CA 7 26 PARCEL 41 MERLOT ‘11, NAPA VALLEY, CA 9 34 SAWBUCK MALBEC ‘11, DUNNIGAN HILLS, CA 6 22 MELINI CHIANTI ‘11, ITALY 6 24 ERRAZURIZ MAX RESERVE CARMENÉRE ‘11, CHILE 8 32 CHATEAU JULIEN RED BLEND ‘10, MONTEREY, CA 7 26 BOGLE RED ZINFANDEL ‘11, CLARKSBURG, CA 7 24 CHATEAU DU TRIGNON 7 26 CAYMUS SS CABERNET ‘09, NAPA VALLEY, CA 130 MARIETTA CABERNET ’09, ALEXANDER VALLEY, CA 36 GROTH CABERNET ‘08, NAPA VALLEY, CA 70 NICKEL & NICKEL CABERNET ‘04, NAPA VALLEY 96 PLUMP JACK CADE CABERNET ‘09, NAPA, CA 105 MAC MURRAY PINOT NOIR ‘11, RUSSIAN RIVER VALLEY, CA 32 SILVERADO MERLOT ‘06, CALIFORNIA 42 PAHLMEYER MERLOT ‘08, NAPA VALLEY, CA 110 FROG’S LEAP ZINFANDEL ‘11, NAPA VALLEY 36 DARIOUSH CAPATAZ MALBEC ‘09, MENDOZA, ARGENTINA 90 MAPEMA MALBEC ‘11, MENDOZA, ARGENTINA 32 CÓTES DU RHÓNE ROUGE ‘10, FRANCE 26 DECERO AMANO ‘09, MENDOZA, ARGENTINA 75 CONUNDRUM RED BLEND ‘11, RUTHERFORD, CA 38 *Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions WHITE WINES GL BTL WHITE RESERVE LIST BTL MATCHBOOK CHARDONNAY ‘12, CA 6 22 CRÉME DE LYS CHARDONNAY ‘12, CA 7 26 MEZZACORONA PINOT GRIGIO ‘12, ITALY 6 22 SORTESELE SANTI PINOT GRIGIO ‘12, ITALY 8 30 TOHU SAUVIGNON BLANC ‘11, , CA 7 26 CHASING VENUS SAUVIGNON BLANC ‘12, CA 8 30 EMERALD BAY WHITE ZINFANDEL ’12, CA 5 18 MIA DOLCEA MOSCATO ‘11, ITALY 8 30 MADONNA RIESLING ‘12, GERMANY 6 22 SPARKLING WINE GL BTL VEUVE DU VERNAY BRUT, ITALY 6 22 LA MARCA PROCESSCO, ITALY 7 26 WHITEHAVEN SAUVIGNON BLANC ‘12, NEW ZEALAND 30 LACHINI PINOT GRIS ‘09, OREGON 28 PONZI PINOT BLANC ‘09, WILLIAMETTE VALLEY 26 PERRIER JOUET GRAND BRUT, FRANCE 60 DOM PERIGNON CUVEE, FRANCE 165 MOET & CHANDON “WHITE STAR”, FRANCE 65 *Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions .
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