Long Ridge Tavern - Stamford, CT

tossed with balsamic vinaigrette

feta cheese, bacon, tomato & ranch dressing

topped with garlic herb croutons

w/ gorgonzola, glazed walnuts, julienne apple

drizzled with a balsamic glaze & basil-oil

served warm & paired with baby field greens

tender calamari with corn flour & flash deep fried served with a spicy marinara sauce

diced fresh tomatoes, garlic, shallots, basil & olive oil. served with toast points

marinated strips in hot sauce then deep fried served with a blue cheese dressing & crudites

with mandarin orange segments, goat cheese, glazed walnuts & drizzled with balsamic vinegar

large vidalia onion, battered & deep fried, served with remoulade sauce

served with diced red onion, cornichons, sour cream and crostini

served with a horseradish-cocktail sauce

prime angus beef, no hormones, no antibiotics choice of cheese: american, swiss, monterey jack, or cheddar served on a toasted onion roll with french fries & cole slaw

served with a small house mixed green salad

ale battered crispy cod filet & tarter sauce served with french fries & cole slaw

chicken strips, spinach, sun-dried tomato, mozzarella w/ penne pasta in garlic-white wine sauce

tender spareribs with our own tavern bbq sauce served with mashed potatoes & vegetable

semi-boneless with wild mushrooms - madeira wine sauce. served with mashed potatoes & vegetable

fork tender braised beef au natural pan sauce served with mashed potatoes & vegetables

grilled to perfection w/ sauteed mushroom & onions. served shredtopped w/ port wine demi-glaze

choice: plain or melted gorgonzola cheese. served w/ mashed potatoes,

large shrimp simmered in a mediterranean style sauce - served with rice & vegetables wine suggestion: erath, pinot gris or rosemount, merlot

topped with whole grain mustard sauce- served with rice & vegetables

eal cutlet lightly breaded served with a lemon butter, braised red cabbage & potato pancakes wine suggestion: beringer, white zinfandel

shrimp, scallops, calamari & mussels. served over hand cut fettuccine choice of ... white sauce, marinara or fra-diavolo (spicy) sauce wine suggestion: r. mondavi, cabernet sauvignon or beringer, white zinfandel

topped w/ wild berries & grand marnier sauce. served with a rice medley & vegetables wine suggestion: chateau ste. michelle, chardonnay or fetzer, merlot

choice of amandine or francaise served with white rice & vegetables wine suggestion: gazela, vinho verde or la playa, sauvignon blanc

black angus beef served w/ baked potato & vegetables. wine suggestion: luca malbec or nobilo sauvignon blanc

paired with a roasted vegetable ratatouille served with a garlic white wine sauce

pan-seared topped with a spicy remoulade sauce served over a bed of onion rings & mixed vegetables

marinated and grilled to perfection and served with roasted garlic mashed potatoes & vegetables wine suggestion: erath vineyard, pinot gris or renwood, zinfandel

choice: plain or melted gorgonzola cheese. served w/ mashed potatoes, vegetables & port wine reduction wine recommendation: georges dubceuf pouilly fuisse or concannon pinot nior