G CELEBRATIN MICHAELS CUISINE RESTAURANT & BAR

YEARS M TM WORTH OF FORT - 2016 C TRADITION 1992 Lunch Menu MC™ SOUP~SALADS~SANDWICH DAILY CHEFS FEATURE’S SOUP OF THE DAY 5 Cup (Available Until We Run-Out) Created With The Freshest Of Americas Bounty. 7 Bowl EACH DAY, BASED ON THE MARKET’S BOUNTY, OUR KITCHEN CREATES FEATURED OUR CLASSIC RANCH TORTILLA SOUP 6 Cup 9 Bowl APPETIZERS, & ENTREES. ~ASK YOUR SERVER FOR DESCRIPTIONS~ SMALL APPETIZER SALAD 6 ~LIMITED AVAILABILITY~ As An Appetizer When Ordered With An Entrée, Enjoy A Small House, Maggi-Lime, Or Mac’s Salad. CLASSIC BIG PLATES MAC’S “CHICKEN” SALAD 16 (All Classics, & Features Are Served With Creative Sides & Appropriate Sauces) Chopped Iceberg Lettuce, Romano Cheese, & Toasted Sesame Seeds, “Mac’s House Restaurant” House Blue Cheese MC™ MIXTECO CASSEROLE 14 Vinaigrette, With A Roc-Doc™ Charbroiled Chicken Breast. Our Classic Mexican Casserole Of Corn Tortiillas, Chicken, Roasted Poblano, Tomato Ranchero Sauce, Mexican Cheese, & Cream. MICHAELS GOAT CHEESE SALAD 12 MC™ “SIGNATURE” GULF CRAB CAKES 22 Mixed Spring˜ Lettuces, Grape Tomatoes, Dried Berries, Toasted Pepitas, & Warm Pecan Crusted Ranch Goat Cheese. Baked, NOT Fried, With A Lite Ancho Chile Cream Sauce. With Raspberry-Chipotle Vinaigrette. CHICKEN SCALLOPPINI 18 Italian Style Pan-Fried Breast, Spaghetti, JALAPENO SHRIMP SALAD 16 Lemon Basil Caper Butter Sauce. Our “Original” House Salad With 6 Gulf “Texas Gold” SHRIMP Slowly Poached & Aged In Pickled Jalapeños, Onions & 3 CHEFS DIET PLATE 18 Doc-Of-The-Bay™ Spiced Marinade. Ground Chuck Steak, Or Chicken Breast, Ripe Tomato, Avocado, & Cottage Cheese.

3 STEAK & BLUE CHEESE SALAD 16 Mixed Spring Lettuces, Sliced Fresh Mushrooms, Grape Tomatoes, PECAN CRUSTED GOAT CHEESE CHICKEN 20 With A Lite Basil Cream Sauce. & Roc-Doc™ Charbroiled Beef Sirloin With MICHAELS Original House Dressing & Crumbled Blue Cheese. PASTA OF THE DAY 14 Created Daily In “Contemporary Ranch” Style SAMBAL~TERIYAKI CHICKEN SALAD 15 From The Freshest Of Americas Bounty. Teriyaki Charbroiled Chicken Breast, Mixed Lettuces, Cucumber, Tomato, Assorted Veggies, Fried Won Ton Chips, MC™ CHICKEN FRIED STEAK 18 & Toasted Almonds, In A Fresh Citrus~Ponzu Dressing. Hand Breaded Sirloin Flap Cutlet With Our Chipotle~Black Pepper Cream Gravy. GONZALO CHICKEN SALAD 16 MARKET “SEAFOOD” 18 1/2 Of Our Famous Oven Roasted Chicken, 3 The Best Catch Available From The Worlds Waters, With Our Maggi~Lime Salad. In True “Contemporary Ranch” Style. CUP & A 1/2 “SWT” SANDWICH 12 Our “Classic” Smoked Turkey Breast, Pepper-Jack, DESSERTS & Chipotle Mayo, On Honey Wheat Bread, With A Cup Of Our Soup Of The Day, & Ranch Fries. MICHAELS RED VELVET CAKE 7 With Ancho Bourbon Pecan Cream Cheese Frosting, & Raspberry Sauce. 3 OUR SIGNATURE “CHIEF” BURGER 14 Ground Chuck Burger, American Cheese, & Michaels Cuisine™ WHITE CHOCOLATE BREAD PUDDING 7 Burger Sauce. With Skinny, Or Fatt Fries. With Old Fashioned Vanilla Ice Cream & Raspberry Sauce. MICHAELS CLASSIC CREME BRULEE 8 THE SWT “WRAP~IT~UP” 12 Caramel Crusted Vanilla Bean Custard With Hidden Raspberries. A Healthy Wrap Version Of Our Classic “SWT”, Smoked Turkey Breast, Pepper-Jack Cheese, Shredded Lettuce, ANCHO CHOCOLATE MOUSSE 8 Sliced Tomato, & Chipotle Mayo, Wrapped In A Fresh Light & Creamy Belgian Chocolate, Kahlua & A Hint Flour Burrito Tortilla! With A Cup Of Our Soup Of The Day. Of Ancho Chile With Raspberry Sauce.

3 The Fort Worth Health Department would like to inform you that consuming raw, or undercooked foods may contribute to your risk of food bourne illness.

FOOD # FLAVORS # FUN

3413 WEST 7TH STREET I FORT WORTH, TEXAS 76107 I 817.877.3413 I WWW.MICHAELSCUISINE.COM

MICHAEL S. THOMSON, CHEF # PROPRIETOR JORGE ROMERO, EXECUTIVE CHEF G CELEBRATIN MICHAELS CUISINE RESTAURANT & BAR

YEARS M TM WORTH OF FORT - 2016 C TRADITION 1992 WHITE WINES BY THE GLASS MICHAELS Select White, Selected Monthly 6 Matchbook “Rose” Of Tempranillo, Dunnigan Hills, California 8 Flint And Steel Sauvignon Blanc, Napa Valley 10 Kendall Jackson “Vitner’s Reserve” Chardonnay, California 10 Four Graces Pinot Gris, Willamette Valley, Oregon 11 The Prisoner “Blindfold” White Blend, California 15 Duckhorn “Migration” Chardonnay, Central Coast, Russian River 15

Villa Sandi Prosecco, Italy (187ml) 10 Nicolas Feuillatte Brut, Champagne, France (187ml) 20 Moet & Chandon Imperial “Mini Moet”, Champagne, France (187ml) 25 RED WINES BY THE GLASS MICHAELS Select Red, Selected Monthly 6 Motto “Backbone” Cabernet Sauvignon, California 10 Rodney Strong Merlot, Sonoma 10 Decero Malbec, Mendoza, Argentina 10 Amici “Olema” Pinot Noir, Sonoma County 12 Duckhorn “Decoy” Cabernet Sauvignon, Sonoma County 15 BEVERAGES FOUNTAIN SOFT DRINKS, ICED TEA, ~OR~ COFFEE 2.75 HOT TEA, ~OR~ MILK 3.25 CHOCOLATE MILK 3.50 ARNOLD PALMER 4.25 MT LEMONADE 4.75 FRESH SQUEEZED ORANGE JUICE 4.75 TROPICANA PINK GRAPEFRUIT JUICE 4.25 MC™ VIRGIN MOJITO 5.25 STRAWBERRY FRESCA SPRITZER 4.75 PANNA WATER “LITER” 6.50 SAN PELIGRINO WATER “LITER” 6.50 FIJI WATER “LITER” 6.00 TOPO CHICO 3.25 RED BULL & DIET RED BULL 5.50 CANNED SOFT DRINKS 3.75 CANNED FRUIT JUICES, 6OZ. 3.75

FOOD # FLAVORS # FUN

3413 WEST 7TH STREET I FORT WORTH, TEXAS 76107 I 817.877.3413 I WWW.MICHAELSCUISINE.COM

MICHAEL S. THOMSON, CHEF # PROPRIETOR JORGE ROMERO, EXECUTIVE CHEF