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Dinner Menu Hours: Reservations are recommended on Weekends and for large parties. |
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Download the dinner menu PDF.|
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We are delighted to showcase some extraordinary new dishes from our very own Chef Greg Henderson. We hope you get an opportunity to try them all! |
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| FRIED EMPANADITAS Potato, jalapeno, onion, homemade green and red hot sauces. |
6 |
| SMOKED SALMON, CREAM CHEESE & CUCUMBER CANAPES Lemon, horseradish. Hors d'oeuvres served on artisan crackers. |
7.5 |
| FRENCH BREAD BRUSCHETTA Fresh-diced tomatoes, homemade olive tapenade, extra virgin olive oil, fresh Parmesan cheese and garlic. |
7.5 |
| BLACK BEAN DIP Onion, garlic, cumin, cayenne, scallions, cilantro, tortilla chips. |
7 |
| GRILLED SHRIMP & CORN IN PHYLLO PASTRY CUPS Lime, olive oil, feta cheese, corriander. |
7.5 |
| FRIED MARTINI OLIVES Mediterranean olives stuffed with cream cheese and smoked ham with spicy mayo on the side Served in a Martini glass. |
7.5 |
| FRIED MOZZARELLA Fresh mozzarella cheese, hand-breaded with panko bread crumbs, homemade marinara. |
6.5 |
| NEW YORK BUFFALO CHICKEN DIP Crispy fried chicken, cream cheese, Louisiana hot sauce,blue cheese, celery, Parmesan toast points. |
6.5 |
| SWEET POTATO WEDGES Topped with fresh turkey, sharp white cheddar, pineapple gravy Pineapple chutney on the side. |
8 |
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| BAKED TOMATO BISQUE Featured in Bon Appetite Magazine, this is The Brasserie's flagship soup. A blend of fresh tomatoes, mushrooms and onions topped with housemade croutons and melted provolone cheese. |
Cup- 4 |
| FRENCH ONION Our traditional onion soup with a splash of sherry. Topped with baked Provolone cheese. |
Cup- 4 |
| SOUPS DU JOUR A rotation of freshly prepared soups. |
Market Price |
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| CHICKEN CARAMEL APPLE SALAD Cheddar, golden raisins, bell pepper, grilled chicken and toasted walnut dressing. |
12.5 |
| KIMCHI SALAD Cabbage, carrot, chili, garlic, cucumber, apple, orange, lemona and sesame oil. |
11 |
| PIZZA SALAD Pepperoni, tomato, mozzarella, red onion, wild mushrooms, grilled pita. Herbed tomato-feta dressing. |
12 |
| TACO SALAD Mixed greens, seasoned ground beef, tomato, olives, guacamole, sour cream and house salsa over tri-colored tortilla chips. |
12 |
| TEDDY'S MEDITERRANEAN SALAD Olive oil, sea salt, grilled romaine, roasted red peppers, kalamata olives, tomato and feta cheese. Chicken... Steak... Salmon... |
9.5 add- 4 add- 6 add- 8 |
| GRILLED ROMAINE WEDGE 1/2 head of Romaine lettuce, homemade Caesar dressing, shredded parmesan cheese and toast points. Chicken... Steak... Salmon... |
9 add- 4 add- 6 add- 8 |
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| SMOKEY SHRIMP & CHEDDAR GRITS Applewood bacon, white wine, garlic, parsley, vegetable du jour. |
19.5 |
| BEEF TENDERLOIN OSCAR Sliced tenderloin, lump crab meat, creamy lobster sauce, oven roasted new potatoes, vegetable du jour. |
23 |
| CRAB CAKES Twin crab cakes, bed of fresh spinach, lemon cream sauce, rice. Single cake... |
26 add- 19 |
| BBQ PORK Local center-cut pork, house made bbq sauce, Yukon gold mashed potatoes, vegetable du jour. |
20 |
| CHICKEN CORDON BLEU Smoked ham, Gruyere cheese, thyme, panko bread crumbs, brown rice, dijon cream sauce, vegetable du jour. |
19 |
| SAUSAGE & CHICKEN PENNE Italian sausage, chicken breast, onions, peppers, tomato, demi sauce. |
18.5 |
| CHICKEN AND PEANUT RICE VERMICELLI Rice vermicelli noodles, peanut sauce, ginger, red bell peppers, green onion, cilantro, gluten-free soy. |
18 |
| CRAB RAVIOLI WITH LOBSTER SAUCE Roasted red pepper, thyme, fresh spinach. |
22 |
| BEEF TIPS BRASSERIE Sautéed tenderloin tips, mushrooms, onions, demi-glaze, bleu cheese cream sauce served over fettuccini. |
21.5 |
| VEGETABLE MANICOTTI WITH GARLIC FRENCH BAGUETTE Ricotta cheese, carrot, zucchini, winter squash, mozzarella, homemade marinara sauce, parmesan. |
18 |
| JACK DANIELS MARINATED NEW YORK STRIP 12oz House Jack-Daniels sauce, Yukon Gold mashed potatoes, vegetable du jour. |
28 |
| SUN-DRIED TOMATO SALMON Lump crabmeat, Panko bread crumbs, sun-dried tomato cream sauce. |
24 |
| FILET AU POIVE 8oz Filet mignon wrapped in bacon, cracked peppercorn, demi-glaze, house mashed potatoes. |
28 |
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*An FDA advisory: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase yor risk of food borne illness, especially if you have certain medical conditions.
**A dinner plating charge applies fo split meals. |
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