Buck's Restaurant Menu

Over apple curry chutney, topped with pineapple salsa and green onions

French baguette toasted and topped with diced tomatoes, garlic, onion, basil, parmesan and balsamic glaze

Tossed in a spicy maple bourbon sauce, served with Giardiniera

Traditional pork and beef meatballs served over spicy marinara topped with mozzarella

Spring mix, cucumbers, red onions, grape tomatoes, candied pecans, spiced peach vinaigrette

Romaine lettuce, three-cheese blend, herb croutons, Caesar dressing

Sliced Granny Smith apples, berries, red onions, and candied pecans over spring mix tossed with an apple cider honey vinaigrette

Aged gorgonzola, candied pecans, balsamic and spiced peach vinaigrette

Pan seared lobster tail over mashed potatoes and asparagus. Finished with a bourbon cream pan sauce and crispy bacon.

Over saffron risotto with sliced asparagus, mushrooms, and cauliflower finished with a roasted garlic butter sauce and chopped bacon

Lamb rack wrapped in prosciutto and cast iron seared with rosemary. Served with shrimp over saffron mashed potatoes and asparagus, finished with demi-glace

Pan seared and braised in brown butter and thyme, served over Wiesenberger grits, crispy brussels sprouts, finished with a honey bourbon glaze.

Topped with a horseradish butter sauce over mashed potatoes and roasted tricolor carrots

Grilled ribeye, butter poached lobster tail, scallops, grilled shrimp, mashed potatoes, asparagus, grilled lemon finished with demi-glace and a side of drawn butter

Served over asparagus and jasmine rice, finished with an orange gastrique

Seared chicken breast topped with a limoncello pan sauce over jasmine rice and asparagus, finished with parmesan and baked lemon

Pan roasted quail with pears and blueberries over Wiesenberger grits and asparagus, in a bourbon maple pan sauce

Sautéed salmon, shrimp, and scallops tossed in a rich garlic- red wine tomato sauce with kalamata olives, capers, and red onions.

Tossed in a sage velouté with bell pepper, red onion, garlic and three cheese blend

Stir-fried curry chicken, bell peppers, red onions, mushrooms tossed in a spicy hoisin sauce, garnished with green onions

Fried cod over Jasmine rice, finished with sauteed bell peppers and red onions in a spicy sweet Thai chili sauce, garnished with green onions.

Braised short rib wrapped in puff pastry with mirepoix puree, served over mashed potatoes and asparagus, finished with demi-glace

Pan seared shrimp on mini potato cakes topped with a maple bourbon sauce.

Spinach ouzo bechamel.

Grilled chicken, rotini pasta, toasted almonds, red peppers, mango- peach chutney, curry aioli, over pineapple.

Romaine hearts, aged parmesan, croutons, Caesar dressing.

Aged gorgonzola, candied pecans, spiced peach vinaigrette, orange balsamic.

Baby greens tossed in spiced peach vinaigrette, topped with egg, country ham, tomato, bleu cheese crumbles, corn, diced peppers

Fried chicken breast, spring mix, tomato, mayo, Brioche Bun and a side of pickles.

Panko encrusted cod, topped with coleslaw, basil caper tarter, served on Rye.

Smoked turkey, bacon, iceberg lettuce, tomato, mayo and Colby cheese served on wheat bread.

Roasted turkey, country ham, swiss cheese, tomato, cheddar garlic wheat bread topped with mornay sauce.

Tender cod, bell peppers, red onions, sweet chili sauce over jasmine rice.

Stir fried veggies, chicken sautéed in sesame oil, Thai chili sauce, hoisin, Cantonese noodles.

Pan seared chicken breast topped with gorgonzola, grape tomato, volute, over rice and asparagus.

Sweet potato, caramelized onion, roasted mushrooms, 3 cheese blend, asparagus.

Scallops and shrimp in a rich port wine, pesto, herb tomato sauce with linguine and 3 cheese blend.

Farm fresh Granny Smith apples, candied cranberries, and cookie crumble topped with vanilla ice cream and bourbon crème

Vanilla custard topped with caramelized sugar

Cinnamon spiced custard with raisins, topped with bourbon caramel

Warm double-layered brownie filled with salted caramel, served with vanilla ice cream