Saloon Restaurant Menu

South African lobster tail out of its shell, dipped in a light egg batter and sautéed in white wine, butter sauce, and jumbo lump crab meat.

Two filet medallions pounded thin, rolled, and stuffed with spinach, pancetta, and parmigiano cheese in a tomato sauce; served with cheese ravioli.

Angel hair, penne, linguine, spaghetti or gluten-free pasta in marinara or oil and garlic.

Mixed greens, onion, peppers, tomato, and provolone cheese tossed in our Italian dressing.

7 ounces tenderloin of beef with a port wine sauce, yukon gold mashed potatoes.

Angel hair pasta with sliced fresh artichokes, roasted tomatoes, basil and jumbo lump crab meat.

Crisp romaine tossed with croutons and our own caesar dressing.

Homemade fettuccine with South African lobster, guanciale, onion, fresh tomato, leeks, and sharp cheese in a tomato sauce.

Fresh clams, topped with diced celery, red peppers, parmesan cheese and bacon.

South African lobster tail out of its shell, dipped in a light egg batter and sautéed in white wine, butter sauce, and jumbo lump crab meat.

7 ounces tenderloin of beef with a port wine sauce, yukon gold mashed potatoes.

12 ounces sirloin in a Marsala porcini mushroom sauce with Yukon gold mashed potatoes.

All of which can be steamed or sautéed with or without olive oil and garlic.

All of which can be steamed or sautéed with or without olive oil and garlic.

Yukon Gold potatoes mashed with butter and cream, typically includes a seasoning of salt and pepper.

Lightly breaded eggplant with smoked mozzarella, mozzarella and provolone cheese, marinara sauce.

Mildly hot peppers stuffed with veal and topped with mozzarella cheese.

All of which can be steamed or sautéed with or without olive oil and garlic.

Chicken paillard with hot and sweet peppers.

Hot peppers sautéed in olive oil, typically including a blend of garlic and herbs.

Linguine with jumbo shrimp, calamari, scallops, mussels and clams, and marinara sauce.

Chopped clams, shrimp and lump crab meat topped with a bechamel sauce.

Sweet peppers sautéed with olive oil and garlic, showcasing a harmonious blend of sweetness and aromatics.

In a spicy tomato sauce with sweet Italian sausage and sun-dried tomatoes.

Hot and sweet peppers sautéed in olive oil, typically includes a mix of both spicy and mild flavors.

Crisp romaine tossed with croutons and our own caesar dressing.

Fennel, pecorino cheese, thinly sliced pears with a grapefruit vinaigrette dressing.

Grilled 15 oz. veal chop, often accompanied by a selection of herbs and a light, complementary sauce to enhance its natural flavors.

Fresh clams, topped with diced celery, red peppers, parmesan cheese and bacon.

Tender rings of calamari sautéed with peas in a tomato sauce.

Angel hair pasta with sliced fresh artichokes, roasted tomatoes, basil and jumbo lump crab meat.

Fillet of Scottish salmon with a stuffing of jumbo lump crab meat in a white wine cream sauce, chopped tomato, crisp capers.

In a marinara sauce or white wine sauce.

Boneless breast of chicken stuffed with eggplant and smoked mozzarella in a white-wine sauce.

Homemade fettuccine with South African lobster, guanciale, onion, fresh tomato, leeks, and sharp cheese in a tomato sauce.

Fresh roasted peppers with mozzarella and provolone cheese and pesto sauce.

With sweet sausage in a marinara sauce or a white wine sauce.

Jumbo shrimp sautéed with leeks, white wine, Meyer lemon, and butter sauce. Served over chopped pepper and onion.

Tender scallops of veal stuffed with prosciutto, mozzarella, sage, and Parmigiano cheese. Mushroom wine sauce.

Thin tender cutlet of veal from the loin, breaded and topped with marinara sauce and Reggiano cheese.

Radicchio sautéed with garlic, shiitake mushrooms, balsamic vinegar and bacon with jumbo crab.

Angel hair, penne, linguine, spaghetti or gluten-free pasta in marinara or oil and garlic.

With sweet Italian sausage.

11 ounces tenderloin of beef encrusted with coarse black peppercorns in a creamy congnac mustard.

Baby greens and roasted walnuts with a pear vinaigrette dressing.

Tender scallops of veal in a light, Meyer lemon white-wine sauce topped with crisp capers.

Two filet medallions pounded thin, rolled, and stuffed with spinach, pancetta, and parmigiano cheese in a tomato sauce; served with cheese ravioli.