Pleasant Peasant - Pełne menu

romaine, mandarin oranges, snow peas, and a citrus soy dressing

two white wine shallot crab cakes on an english muffin topped with a spicy new orleans sauce

created weekly, with butternut squash fritters or pepper jack grits

with blackened chicken and a pesto cream sauce

flash fried and served with a spicy roasted red pepper sauce lemon basil sauce

created daily and served with house chips

turkey, swiss cheese, arugula and tomato with cranberry citrus mayo on grilled wheat bread with mashed potatoes and pepper gravy

created daily

house slow roasted barbequed pork with purple cabbage coleslaw and house chips

grilled to order, aioli, arugula, tomatoes on french roll with house chips

fried green tomatoes, Montrachet cheese, bacon and lettuce on grilled sour dough bread with house chips

seasoned gulf shrimp over pepper jack cheese grits with spicy gravy

in a lemon beurre blanc over carmelized onions with crisp proscuitto and asparagus

served out of the shell in a mushroom cap, with garlic butter cream cheese

gulf shrimp and spicy cream cheese in phyllo pastry

deep fried livers chilled in an oil and vinegar marinade with green and red bell peppers

phyllo pastries filled with spinach, artichokes, and three white cheeses

grilled served on a kaiser roll with lettuce, tomato, and provolone with house chips

with fresh whipped cream and warm maple syrup

curry cream dressing

tossed greens with tomatoes, carrots, red cabbage, raisins and honey roasted peanuts with honey mustard dressing

fresh spinach, strawberries and spicy pecans tossed in a red wine vinaigrette with bleu cheese crumbles

red grapes, celery, tarragon, toasted walnuts, honey mustard fresh fruit

flash fried topped with a buttermilk cream sauce

tenderloin medallions, chargrilled, served with mashed potatoes and green beans, then finished with a sweet savory plum sauce

sliced pastrami, swiss cheese, sauerkraut, on rye served with 1000 island and house

created daily

boneless breast stuffed with provolone and parmesan, topped with tasso cream

english muffin with two poached eggs on a bed of seared spinach with hollandaise sauce

strawberries in french vanilla ice cream, sponge cake topped , white chocolate sauce, strawberry puree and sliced strawberries

classic vanilla bean creme brulee

topped with fresh whipped cream, banana slices and cinnamon sugar

over risotto, with asparagus, and coconut curry sauce

fresh ground salmon patties with dill sour cream and red onion. served on a cracked wheat bun with house made chips

sauteed and served over mashed potatoes, with green beans a spicy new orleans sauce

prime ny strip steak marinated in mustard sauce and rolled in peppercorns. accompanied by house chips, haricot verts, and a mustard cognac sauce

dense, dark, semi-sweet chocolate mousse, brownie crust, whipped cream and raspberry puree

created daily

two eggs any style served with sausage or bacon, with butternut squash fritters or pepper jack grits and an english muffin

blackened chicken, gruyere cheese, sweet potato served with a sweet peach sauce 8 caesar salad romaine lettuce with traditional dressing and croutons

seared salmon over lettuce mix with snow peas, julienne carrots, and lime ginger dressing

phyllo pastries filled with spinach, artichokes, and three white cheeses

tender shrimp sautÃed in butter and lemon pepper, tossed in seasoned bread crumbs topped with fresh asparagus

beef tenderloin topped with lump crabmeat finished with a tarragon cream

new zealand rack, char grilled and served with an apple butter barbeque sauce, sweet potato gratin, and fresh asparagus

over wild rice spinach, with an orange mustard sauce

served over white rice with lima beans. topped with lemon caper butter and red onion confit

partially boned half duckling, grilled and topped with a lime glaze, macadamia nuts, and cilantro. served with mashed potatoes and a medley of vegetables

chef created weekly

served warm topped with brown sugar, walnuts and cinnamon ice cream

english muffin topped with beef tenderloin, two poached eggs and finished with a tasso cream sauce

with butternut squash fritters or pepper jack grits

created daily

over creamy risotto with asparagus and finished with coconut curry cream