see table tent for selections and pricing
served with mango apricot chutney and seasonal fruit
chef's housemade four cheese blend with herbes de provence and sundried tomato
served warm with jalapeno jack cheese and yukon gold potato chips
with warm tortilla chips
served on a crispy wonton with seaweed, asian plum and wasabi sauce
1/2 lb. eight peel and eat with cocktail sauce
served with our thai chili aioli and sour papaya relish
five served with a basil-lime aioli
five with smoked chili corn cheese relish
served with braised collard greens
served with avocado, sour cream and mango black bean salsa
served warm with housemade basil pesto and sundried tomato tapenade
rolled in rice paper with thai tiger, sesame peanut and sweet shoyu dipping sauces
sweet ponzu and mango mustard sauces
served with warm asian noodles and a lime dipping sauce
pineapple chutney and honey mustard
placed on grilled crostini with housemade savory cheese spread
with cilentro sauce and mustard aioli
with a chipotle chili dipping sauce
1/2 lb. angus beef served on a toasted english muffin with choice of fresh fries, onion rings or house salad
Served over a buttermilk biscuit with a vinegar mop and chef's succotash with a side of BBQ sauce limited quantity available
Served over a buttermilk biscuit, smothered with our sausage gravy and complemented with a side of scrambled eggs
Portobella basil mushroom cap topped with warm brie cheese encrusted with panko bread crumbs, served with scrambled eggs and creole potatoes
Pasta tossed with smoked applewood bacon, wild mushrooms, garlic, parmesan cheese and cream topped with poached eggs
Mixed with diced yukon gold potatoes, jalapeno jack cheese, topped with hollandaise sauce and served with a buttermilk biscuit
Smoked applewood bacon, wild mushrooms and swiss cheese served with creole potatoes and buttermilk biscuit
Honey ham, diced red and green peppers, red onions and cheddar cheese served with creole potatoes and buttermilk biscuit
grilled vegetables, spinach, alfalfa sprouts and avocado served with creole potatoes and fresh fruit
Grilled Canadian bacon on a toasted English muffin with poached eggs and topped with Hollandaise sauce, served with creole potatoes
Buttermilk biscuits topped with poached eggs, smothered with our sausage gravy, served with creole potatoes
Served on a toasted English muffin with poached eggs and topped with Hollandaise sauce, served with creole potatoes
Fresh tortilla chips softened in tomatillo salsa verde, folded with scrambled eggs, topped with Queso Fresco and sour cream
Housemade raisin bread topped with caramelized apples, strawberries and dusted with powdered sugar
housemade french toast with a cream cheese filling
Three housemade buttermilk pancakes topped with bananas and dusted with powdered sugar
Served with two eggs, bacon, and sausage
seasoned with Jamaican Jerk spices, served on a toasted English muffin; lettuce and tomato with a side of Remoulade sauce
basil-lime aioli, cabbage slaw, lettuce, tomato and pickles on a baguette
in house smoked pork barbecue, with cabbage slaw, house made vinegary BBQ sauce on a baguette
Corned beef, melted Swiss cheese, sauerkraut and dressing on rye
marinated grilled chicken breast wrapped in a warm tortilla; served with sautéed onions & peppers, jalapeño, avocado, sour cream and salsa verde
honey maple ham, smoked turkey and Swiss cheese on sweet bread, dusted with powdered sugar, and served with a side of Raspberry Melba sauce
Two quarter pound Angus beef patties on a toasted English muffin with lettuce, tomato, onion and pickle with your choice of cheese added
Ask your server about our Quiche of the Day
served on whole grain bread with lettuce, tomato and cabbage slaw
Our onion soup with a large housemade herbed garlic crouton and melted Swiss gruyere cheese
cooked a la mirepoix with garlic chives
fresh tossed romaine and field greens, julienne of apples, fresh orange slices, caramelized walnuts and crumbled Feta cheese in a toasted walnut and raspberry vinaigrette
fresh tossed romaine and napa cabbage accompanied by sliced cucumbers, shredded carrots, julienne red peppers, fried won tons, rice vermicelli noodles, Mandarin oranges and grilled chicken with a sesame Tahini dressing
peppered spinach tossed with fresh shiitake, enoki and cremini mushrooms, applewood bacon, red onions, croutons, chopped eggs and a warm bacon dressing
Grilled Yellowfin Tuna, green beans, carrots, tomatoes, hard boiled egg, potatoes, black olives, anchovies, fresh romaine and mesclum lettuce with a side of champagne Dijon vinaigrette
fresh tossed mesclum greens, wok seared beef tenderloin with Thai basil, shiitake mushrooms and julienne red peppers; served with rice noodles and ginger lime shoyu-fish sauce
Fresh romaine and mesclun lettuce, smoked duck, julienne red peppers, almonds, Laura Chennal goat cheese and fried won tons tossed in a raspberry hoi sin vinaigrette
fresh romaine tossed in our housemade Caesar dressing, croutons, and shaved parmesan cheese
The chef's blend of four cheeses with Herbs De Provence & sundried tomatoes
Classic guacamole dip topped with hand chopped pico de gallo and served with warm tortilla chips
Audouille sausage and succulent crab meat melted together with jalapeno jack cheese served with Yukon gold housemade potato chips
The highest quality yellowfin tuna served on a crispy wonton with seaweed, and drizzled with Asian plum and wasabi sauces
Eight peel and eat jumbo shrimp steamed in craft beer, sprinkled with blackened spices, and served with our cocktail sauce
Fried calamari served with our Thai chili aioli and sour papaya relish
Five buttermilk fried oysters served with a basil-lime aioli
five baked oysters topped with smoked chili corn and cheese relish
A thick cut of pork belly brushed with our spicy homemade bbq sauce served on braised collard greens
A mouth watering quesadilla served on mango black bean salsa and topped with avocado and sour cream
A Portobello mushroom cap marinated in housemade pesto placed on breaded brie cheese topped with sundried tomato tapenade and drizzled with balsamic demi-glaze
Two vegetable rolls wrapped in rice paper with Thai tiger, sesame peanut and sweet shoyu dipping sauces
Two fried spring rolls served with a sweet Ponzu and mango mustard sauce
served with mango apricot chutney and seasonal fresh fruit
Four chicken kabobs coated with a sesame peanut sauce on a bed of Asian noodles served with a sesame lime dipping sauce
Sesame seed breaded chicken fingers plated with pineapple chutney and honey mustard
Shredded house smoked port butt on grilled crostini bread slices with our savory cheese spread
served with cilantro and mustard aioli sauces
Fries tossed in chopped cilantro and our blackened spices served with chipotle chili dipping sauce
Two layers of chocolate genoise cake, filled with cinnamon mocha mousse and iced with bittersweet chocolate ganache
A hollowed out fresh pineapple filled with guava sorbet and topped with a berry medley. (Seasonal)
A classic carrot cake made with walnuts and topped with a cream cheese frosting
Flourless chocolate roulade made with orange juice, rolled with white chocolate mousse and iced with chocolate ganache
A cake made from ground walnuts and shaved chocolate, whipped into egg withes and sugar, layered with apricot compote and iced with chocolate ganache
Layers of butterscotch praline and vanilla bean ice cream sandwiched between pecan granola cookie crust
In a Hawaiian coconut shell with a tropical fruit salsa, Tahitian vanilla creme anglaise and mango honey sauce
Fruit filled fritters flash fried and served with ginger ice cream, mango honey sauce and chocolate drizzle
Served in a pool of rich house made caramel sauce with a wild berry compote, toasted almonds and vanilla whipped cream
Light key lime custard and lemon chiffon in a traditional pie crust
Our onion soup with a large housemade herbed garlic crouton and melted Swiss gruyere cheese
cooked a la mirepoix with garlic chives
fresh tossed romaine and field greens, julienne of apples, fresh orange slices, caramelized walnuts and crumbled Feta cheese in a toasted walnut and raspberry vinaigrette
fresh tossed romaine and napa cabbage accompanied by sliced cucumbers, shredded carrots, julienne red peppers, fried won tons, rice vermicelli noodles, Mandarin oranges and grilled chicken with a sesame Tahini dressing
peppered spinach tossed with fresh shiitake, enoki and cremini mushrooms, applewood bacon, red onions, croutons, chopped eggs and a warm bacon dressing
Grilled Yellowfin Tuna, green beans, carrots, tomatoes, hard boiled egg, potatoes, black olives, anchovies, fresh romaine and mesclum lettuce with a side of champagne Dijon vinaigrette
fresh tossed mesclum greens, wok seared beef tenderloin with Thai basil, shiitake mushrooms and julienne red peppers; served with rice noodles and ginger lime shoyu-fish sauce
Fresh romaine and mesclun lettuce, smoked duck, julienne red peppers, almonds, Laura Chennal goat cheese and fried won tons tossed in a raspberry hoi sin vinaigrette
fresh romaine tossed in our housemade Caesar dressing, croutons, and shaved parmesan cheese
seasoned with Jamaican Jerk spices, served on a toasted English muffin; lettuce and tomato with a side of Remoulade sauce
basil-lime aioli, cabbage slaw, lettuce, tomato and pickles on a baguette
in house smoked pork barbecue, with cabbage slaw, house made vinegary BBQ sauce on a baguette
corned beef, melted swiss cheese, sauerkraut and dressing on rye
marinated grilled chicken breast wrapped in a warm tortilla; served with sautéed onions & peppers, jalapeño, avocado, sour cream and salsa verde
honey maple ham, smoked turkey and Swiss cheese on sweet bread, dusted with powdered sugar, and served with a side of Raspberry Melba sauce
Two quarter pound Angus beef patties on a toasted English muffin with lettuce, tomato, onion and pickle with your choice of
Ask your server about our Quiche of the Day
served on whole grain bread with lettuce, tomato and cabbage slaw
Mozzarella, parmesan, asiago, romano cheeses with garlic and parsley
Basil pesto, Italian sausage, parmesan and asiago cheese
Chicken breast with spinach, mozzarella, and feta cheese
Spicy beef & pork meatballs, tomato, mozzarella & parmesan cheese
Shredded pulled pork, caramelized onions, parmesan, goat cheese & BBQ sauce
Tomato, mozzarella, salami, prosciutto, herbs, parsley and parmesan
Tomato, spinach, mozzarella, red onions, garlic, cremini & shiitake mushrooms
tomato, mozzarella, basil & olive oil
with asparagus and ginger infused spinach, sesame sticky rice cake seasoned with Forikake; served with a ginger mango cream sauce
served with fluffy mashed potatoes, roasted butternut squash with cranberry, figs, pears, apples and crystallized ginger chutney
served on a bed of wild mushroom polenta, topped with a grilled portobello mushroom cap, sun dried tomato tapenade and parmesan cheese
course ground beef simmered with three alarm chili; served over fresh Fettuccine pasta with melted jalapeño jack and diced red onions
today's fresh catch sautéed with creole spices and served on a bed of fluffy mashed potatoes and fresh garden vegetables
housemade pasta filled with salmon, crab meat and fresh dill, served in a light apple ginger Chardonnay cream sauce
chicken breast filled with Feta cheese and dill, coated with panko bread crumbs; fresh vegetables and Fettuccine pasta tossed in a parmesan romano butter sauce
penne pasta and chicken tossed with fresh garden vegetables in a cilantro cream sauce topped with a dollop of sun dried tomato pesto and shaved parmesan cheese
potato dumplings with your choice of sauces; Alfredo (cream), Bolognaise (meat & tomato), Napolitano (cream & tomato), or Pomodoro (tomato)
The chef's blend of four cheeses with Herbs De Provence & sundried tomatoes
Classic guacamole dip topped with hand chopped pico de gallo and served with warm tortilla chips
Audouille sausage and succulent crab meat melted together with jalapeno jack cheese served with Yukon gold housemade potato chips
The highest quality yellowfin tuna served on a crispy wonton with seaweed, and drizzled with Asian plum and wasabi sauces
Eight peel and eat jumbo shrimp steamed in craft beer, sprinkled with blackened spices, and served with our cocktail sauce
Fried calamari served with our Thai chili aioli and sour papaya relish
Five buttermilk fried oysters served with a basil-lime aioli
five baked oysters topped with smoked chili corn and cheese relish
A thick cut of pork belly brushed with our spicy homemade bbq sauce served on braised collard greens
A mouth watering quesadilla served on mango black bean salsa and topped with avocado and sour cream
A Portobello mushroom cap marinated in housemade pesto placed on breaded brie cheese topped with sundried tomato tapenade and drizzled with balsamic demi-glaze
Two vegetable rolls wrapped in rice paper with Thai tiger, sesame peanut and sweet shoyu dipping sauces
Two fried spring rolls served with a sweet Ponzu and mango mustard sauce
served with mango apricot chutney and seasonal fresh fruit
Four chicken kabobs coated with a sesame peanut sauce on a bed of Asian noodles served with a sesame lime dipping sauce
Sesame seed breaded chicken fingers plated with pineapple chutney and honey mustard
Shredded house smoked port butt on grilled crostini bread slices with our savory cheese spread
served with cilantro and mustard aioli sauces
Fries tossed in chopped cilantro and our blackened spices served with chipotle chili dipping sauce
Two layers of chocolate genoise cake, filled with cinnamon mocha mousse and iced with bittersweet chocolate ganache
A hollowed out fresh pineapple filled with guava sorbet and topped with a berry medley. (Seasonal)
A classic carrot cake made with walnuts and topped with a cream cheese frosting
Flourless chocolate roulade made with orange juice, rolled with white chocolate mousse and iced with chocolate ganache
A cake made from ground walnuts and shaved chocolate, whipped into egg withes and sugar, layered with apricot compote and iced with chocolate ganache
Layers of butterscotch praline and vanilla bean ice cream sandwiched between pecan granola cookie crust
In a Hawaiian coconut shell with a tropical fruit salsa, Tahitian vanilla creme anglaise and mango honey sauce
Fruit filled fritters flash fried and served with ginger ice cream, mango honey sauce and chocolate drizzle
Served in a pool of rich house made caramel sauce with a wild berry compote, toasted almonds and vanilla whipped cream
Light key lime custard and lemon chiffon in a traditional pie crust
With fresh asparagus and ginger infused spinach, sesame sticky rice cake seasoned with forsake; served with ginger mango cream sauce
Served on a bed of garlic mashed potatoes and grilled asparagus spears with a lemon caper demi-glaze
With roasted garlic & kalamata olive crust, yukon gold mashed potatoes, and grilled asparagus spears with a sundried tomato tapenade
Swordfish, Salmon, Shrimp, Sea Scallops and Calamari marinated in a citrus ginger soy sauce, grilled and served on a bed of asian vegetable cole slaw with a side of our cilantro fries
Served with yukon gold mashed potatoes, grilled asparagus spears, roasted butternut squash, mint rosemary emulsion and roasted chestnut garlic cream
Served on yukon gold mashed potatoes, garlic infused spinach, ragout of wild mushrooms, yukon gold potato chips and a balsamic demi-glace
Served with yukon gold garlic mashed potatoes, the Chef's succotash, touch of demi-glace and a spicy vegetable citrus sauce on the side
Porkloin medallions rubbed with cinnamon, served with fluffy mashed potatoes, roasted butternut squash with cranberry, figs, pears, apple and crystallized ginger chutney
Served on a bed of wild mushroom polenta, topped with a roasted portabello mushroom cap, sundried tomato tepenade and parmesan cheese
Served with wild mushroom polenta, yukon gold asked potatoes, roasted portabella mushroom cap, sautéed spinach, roasted butternut squash, grilled asparagus spears, steamed vegetables and sundried tomato tapenade
Housemade pasta filled with salmon, crab meat and fresh dill; served in a light apple ginger chardonnay cream sauce
Chicken breast filled with Feta cheese and dill, coated with panko bread crumbs, fresh vegetables, fettuccine pasta tossed in a parmesan cheese butter sauce
penne pasta and chicken tossed with fresh vegetables in a cilantro cream sauce topped with sundried tomato tapenade, pesto, and parmesan cheese
Jumbo shrimp, calamari, sea scallops, backfin crab meat and fresh egg fettuccine pasta in a light basil marinara sauce and parmesan cheese
Potato dumplings with your choice of sauces; Alfredo (cream), Bolognese (meat & tomato), Napolitano (cream & tomato), or Pomodoro (tomato)
Breaded Pork scaloppini served with seasonal vegetables and a creamy homemade spatzle pasta
encrusted with garlic and sesame seeds, coconut mashed potatoes, grilled asparagus and an orange chili sauce
served with grilled asparagus spears, Kaffir lime beurre blanc and parmesan cheese
served with Yukon gold mashed potatoes, grilled asparagus spears, roasted butternut squash and topped with a dollop of wild lingonberries
marinated beef in ginger, garlic, oyster, soy sauce and wok seared in sesame oil; served over fresh Lo Mein noodles with a spicy three citrus chili sauce and sesame seeds
stacked high with vanilla ice cream, raspberries, blueberries and blackberries, drizzled with a decadent chocolate sauce and wild berry compote
Our onion soup with a large housemade herbed garlic crouton and melted Swiss gruyere cheese
cooked a la mirepoix with garlic chives
fresh tossed romaine and field greens, julienne of apples, fresh orange slices, caramelized walnuts and crumbled Feta cheese in a toasted walnut and raspberry vinaigrette
fresh tossed romaine and napa cabbage accompanied by sliced cucumbers, shredded carrots, julienne red peppers, fried won tons, rice vermicelli noodles, Mandarin oranges and grilled chicken with a sesame Tahini dressing
peppered spinach tossed with fresh shiitake, enoki and cremini mushrooms, applewood bacon, red onions, croutons, chopped eggs and a warm bacon dressing
Grilled Yellowfin Tuna, green beans, carrots, tomatoes, hard boiled egg, potatoes, black olives, anchovies, fresh romaine and mesclum lettuce with a side of champagne Dijon vinaigrette
fresh tossed mesclum greens, wok seared beef tenderloin with Thai basil, shiitake mushrooms and julienne red peppers; served with rice noodles and ginger lime shoyu-fish sauce
Fresh romaine and mesclun lettuce, smoked duck, julienne red peppers, almonds, Laura Chennal goat cheese and fried won tons tossed in a raspberry hoi sin vinaigrette
fresh romaine tossed in our housemade Caesar dressing, croutons, and shaved parmesan cheese
Mozzarella, parmesan, asiago, romano cheeses with garlic and parsley
Basil pesto, Italian sausage, parmesan and asiago cheese
Chicken breast with spinach, mozzarella, and feta cheese
Spicy beef & pork meatballs, tomato, mozzarella & parmesan cheese
Shredded pulled pork, caramelized onions, parmesan, goat cheese & BBQ sauce
Tomato, mozzarella, salami, prosciutto, herbs, parsley and parmesan
Tomato, spinach, mozzarella, red onions, garlic, cremini & shiitake mushrooms
tomato, mozzarella, basil & olive oil
The chef's blend of four cheeses with Herbs De Provence & sundried tomatoes
Classic guacamole dip topped with hand chopped pico de gallo and served with warm tortilla chips
Audouille sausage and succulent crab meat melted together with jalapeno jack cheese served with Yukon gold housemade potato chips
The highest quality yellowfin tuna served on a crispy wonton with seaweed, and drizzled with Asian plum and wasabi sauces
Eight peel and eat jumbo shrimp steamed in craft beer, sprinkled with blackened spices, and served with our cocktail sauce
Fried calamari served with our Thai chili aioli and sour papaya relish
Five buttermilk fried oysters served with a basil-lime aioli
five baked oysters topped with smoked chili corn and cheese relish
A thick cut of pork belly brushed with our spicy homemade bbq sauce served on braised collard greens
A mouth watering quesadilla served on mango black bean salsa and topped with avocado and sour cream
A Portobello mushroom cap marinated in housemade pesto placed on breaded brie cheese topped with sundried tomato tapenade and drizzled with balsamic demi-glaze
Two vegetable rolls wrapped in rice paper with Thai tiger, sesame peanut and sweet shoyu dipping sauces
Two fried spring rolls served with a sweet Ponzu and mango mustard sauce
served with mango apricot chutney and seasonal fresh fruit
Four chicken kabobs coated with a sesame peanut sauce on a bed of Asian noodles served with a sesame lime dipping sauce
Sesame seed breaded chicken fingers plated with pineapple chutney and honey mustard
Shredded house smoked port butt on grilled crostini bread slices with our savory cheese spread
served with cilantro and mustard aioli sauces
Fries tossed in chopped cilantro and our blackened spices served with chipotle chili dipping sauce
Two layers of chocolate genoise cake, filled with cinnamon mocha mousse and iced with bittersweet chocolate ganache
A hollowed out fresh pineapple filled with guava sorbet and topped with a berry medley. (Seasonal)
A classic carrot cake made with walnuts and topped with a cream cheese frosting
Flourless chocolate roulade made with orange juice, rolled with white chocolate mousse and iced with chocolate ganache
A cake made from ground walnuts and shaved chocolate, whipped into egg withes and sugar, layered with apricot compote and iced with chocolate ganache
Layers of butterscotch praline and vanilla bean ice cream sandwiched between pecan granola cookie crust
In a Hawaiian coconut shell with a tropical fruit salsa, Tahitian vanilla creme anglaise and mango honey sauce
Fruit filled fritters flash fried and served with ginger ice cream, mango honey sauce and chocolate drizzle
Served in a pool of rich house made caramel sauce with a wild berry compote, toasted almonds and vanilla whipped cream
Light key lime custard and lemon chiffon in a traditional pie crust
Our onion soup with a large housemade herbed garlic crouton and melted Swiss gruyere cheese
cooked a la mirepoix with garlic chives
fresh tossed romaine and field greens, julienne of apples, fresh orange slices, caramelized walnuts and crumbled Feta cheese in a toasted walnut and raspberry vinaigrette
fresh tossed romaine and napa cabbage accompanied by sliced cucumbers, shredded carrots, julienne red peppers, fried won tons, rice vermicelli noodles, Mandarin oranges and grilled chicken with a sesame Tahini dressing
peppered spinach tossed with fresh shiitake, enoki and cremini mushrooms, applewood bacon, red onions, croutons, chopped eggs and a warm bacon dressing
Grilled Yellowfin Tuna, green beans, carrots, tomatoes, hard boiled egg, potatoes, black olives, anchovies, fresh romaine and mesclum lettuce with a side of champagne Dijon vinaigrette
fresh tossed mesclum greens, wok seared beef tenderloin with Thai basil, shiitake mushrooms and julienne red peppers; served with rice noodles and ginger lime shoyu-fish sauce
Fresh romaine and mesclun lettuce, smoked duck, julienne red peppers, almonds, Laura Chennal goat cheese and fried won tons tossed in a raspberry hoi sin vinaigrette
fresh romaine tossed in our housemade Caesar dressing, croutons, and shaved parmesan cheese
seasoned with Jamaican Jerk spices, served on a toasted English muffin; lettuce and tomato with a side of Remoulade sauce
basil-lime aioli, cabbage slaw, lettuce, tomato and pickles on a baguette
in house smoked pork barbecue, with cabbage slaw, house made vinegary BBQ sauce on a baguette
Corned beef, melted Swiss cheese, sauerkraut and dressing on rye
marinated grilled chicken breast wrapped in a warm tortilla; served with sautéed onions & peppers, jalapeño, avocado, sour cream and salsa verde
honey maple ham, smoked turkey and Swiss cheese on sweet bread, dusted with powdered sugar, and served with a side of Raspberry Melba sauce
Two quarter pound Angus beef patties on a toasted English muffin with lettuce, tomato, onion and pickle with your choice of cheese added
Ask your server about our Quiche of the Day
served on whole grain bread with lettuce, tomato and cabbage slaw
Mozzarella, parmesan, asiago, romano cheeses with garlic and parsley
Basil pesto, Italian sausage, parmesan and asiago cheese
Chicken breast with spinach, mozzarella, and feta cheese
Spicy beef & pork meatballs, tomato, mozzarella & parmesan cheese
Shredded pulled pork, caramelized onions, parmesan, goat cheese & BBQ sauce
Tomato, mozzarella, salami, prosciutto, herbs, parsley and parmesan
Tomato, spinach, mozzarella, red onions, garlic, cremini & shiitake mushrooms
tomato, mozzarella, basil & olive oil
The chef's blend of four cheeses with Herbs De Provence & sundried tomatoes
Classic guacamole dip topped with hand chopped pico de gallo and served with warm tortilla chips
Audouille sausage and succulent crab meat melted together with jalapeno jack cheese served with Yukon gold housemade potato chips
The highest quality yellowfin tuna served on a crispy wonton with seaweed, and drizzled with Asian plum and wasabi sauces
Eight peel and eat jumbo shrimp steamed in craft beer, sprinkled with blackened spices, and served with our cocktail sauce
Fried calamari served with our Thai chili aioli and sour papaya relish
Five buttermilk fried oysters served with a basil-lime aioli
five baked oysters topped with smoked chili corn and cheese relish
A thick cut of pork belly brushed with our spicy homemade bbq sauce served on braised collard greens
A mouth watering quesadilla served on mango black bean salsa and topped with avocado and sour cream
A Portobello mushroom cap marinated in housemade pesto placed on breaded brie cheese topped with sundried tomato tapenade and drizzled with balsamic demi-glaze
Two vegetable rolls wrapped in rice paper with Thai tiger, sesame peanut and sweet shoyu dipping sauces
Two fried spring rolls served with a sweet Ponzu and mango mustard sauce
served with mango apricot chutney and seasonal fresh fruit
Four chicken kabobs coated with a sesame peanut sauce on a bed of Asian noodles served with a sesame lime dipping sauce
Sesame seed breaded chicken fingers plated with pineapple chutney and honey mustard
Shredded house smoked port butt on grilled crostini bread slices with our savory cheese spread
served with cilantro and mustard aioli sauces
Fries tossed in chopped cilantro and our blackened spices served with chipotle chili dipping sauce
Two layers of chocolate genoise cake, filled with cinnamon mocha mousse and iced with bittersweet chocolate ganache
A hollowed out fresh pineapple filled with guava sorbet and topped with a berry medley. (Seasonal)
A classic carrot cake made with walnuts and topped with a cream cheese frosting
Flourless chocolate roulade made with orange juice, rolled with white chocolate mousse and iced with chocolate ganache
A cake made from ground walnuts and shaved chocolate, whipped into egg withes and sugar, layered with apricot compote and iced with chocolate ganache
Layers of butterscotch praline and vanilla bean ice cream sandwiched between pecan granola cookie crust
In a Hawaiian coconut shell with a tropical fruit salsa, Tahitian vanilla creme anglaise and mango honey sauce
Fruit filled fritters flash fried and served with ginger ice cream, mango honey sauce and chocolate drizzle
Served in a pool of rich house made caramel sauce with a wild berry compote, toasted almonds and vanilla whipped cream
Light key lime custard and lemon chiffon in a traditional pie crust
tossed with our housemade champagne dijon dressing
Asian spring rolls served with sweet Ponzu and spicy mango mustard sauce
served warm with basil pesto and sundried tomato tapenade
served with our Thai Chili aioli
with roasted garlic & kalamata olive crust, mashed potatoes and grilled asparagus with a sundried tomato tapenade
breaded pork scaloppini served with homemade spätzle and seasonal vegetables
housemade and stuffed with crab meat, salmon and dill in a apple ginger chardonnay cream sauce
served on a bed of wild mushroom polenta, topped with a grilled portabello mushroom cap and sundried tomato tapenade
with fresh asparagus and ginger infused wilted spinach, sesame sticky rice cake seasoned with Forikake; served with a ginger mango cream
served on a bed of garlic mashed potatoes and grilled asparagus spears with a lemon caper sauce
served with yukon gold mashed potatoes, grilled asparagus spears, roasted butternut squash, mint basil emulsion and roasted chestnut garlic cream
served on Stilton blue cheese mashed potatoes, garlic infused spinach greens, ragout of wild mushrooms, yukon gold potato chips and a rich balsamic demi-glaze
served with yukon gold mashed potatoes, grilled asparagus spears, roasted butternut squash and topped with a wild lingonberry dollop
served with wild mushroom polenta, yukon gold mashed potatoes, roasted portabella mushroom cap, sauteed spinach, roasted butternut squash, grilled asparagus spears, steamed vegetables and sundried tomato tapenade
Chef and Owner Michael Armellino left his home in New York at an early age to pursue his dream of culinary arts. Traveling to Switzerland, he was trained in the old world style which instilled in him that fresh ingredients and unprocessed foods were not only healthier but undoubtably tasted better as well. After 4 years of culinary school, Michael proceeded to travel through Europe cooking in world-class hotels and helping start many fine dining restaurants. His travels included France, Germany, Italy, Thailand, Japan, Austria, and more. In 1980, Michael found himself back in the States and began missing the quality of food he had at his disposal in Europe. Him and a partner found a quaint location in Old Town Alexandria, Virginia and fell in love. Noticing the rustic woodwork, low ceilings, and homey atmosphere he thought that this would be the perfect hobbit hole. Having just traveled back from Europe where J.R.R. Tolkien's The Hobbit was much more popular, and not wanting to name it after himself, Bilbo Baggins Restaurant was established. With approval from the Tolkien foundation and a guarantee to uphold all qualities of hobbit hospitality, Bilbo Baggins Restaurant has remained a staple in Alexandria for three decades.
Much of the success of Bilbo Baggins Restaurant has come from being family owned. So Michael was more than thrilled when his daughter Allie told him she wanted to go to culinary school. He thought that was fantastic but told her why pay for school when I can teach you everything and more. Having fell in love with the restaurant and people Allie decided that Bilbo Baggins should stay in the family for another three decades.
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Minimum Order is $10.00 before taxes and fees
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.