Sambuca Menu

Poblano peppers in baked cheeses served with tortilla chips.

Poblano peppers in baked cheeses served with tortilla chips.

Cup of soup, leafy greens & half sandwich.

Choose any 3.

Vegetarian. Baked & served with toast points.

A rich and velvety soup featuring fresh shrimp and crab meat, typically finished with brandy.

16o z steak with bacon-sautéed green beans and dilled havarti potato tots.

With shrimp and crab over a bed of spinach and dirty rice.

Tossed with prosciutto and arugula in a light cream sauce.

Strawberries, baby portobello, bacon and red onions in poppyseed dressing.

Tomato, cucumber, red onion and crumbled feta, dressed with aged balsamic vinaigrette.

Tossed with fresh orange slices, pistachios and avocado, drizzled with green goddess dressing.

Field greens in Gorgonzola dressing with caramelized walnuts.

With homemade garlic-basil croutons.

A rich and velvety soup featuring fresh shrimp and crab meat, typically finished with brandy.

Cup of soup, leafy greens & half sandwich.

In a spicy tomato cocktail sauce with fresh lime, cilantro and jalapeños.

Sambuca's signature calamari served with cherry peppers and marinara sauce.

Poblano peppers in baked cheeses served with tortilla chips.

Vegetarian. Roma tomatoes, artichoke hearts, spinach, black olives, feta cheese and mozzarella with marinara.

Gluten free, vegetarian. With quinoa, asparagus and roasted red pepper coulis.

With tequila lime butter, cilantro lime rice and roasted vegetables.

Pan-seared atop lump crab, topped with avocado and caperspiked salsa verde, with grilled garlic bread.

On a bed of kale and quinoa, served with cucumbers and tomatoes in a basil-mint vinaigrette.

Gluten free. Flame-grilled and topped with crab and dill-spiked hollandaise, served with asparagus.

With jasmine rice, sautéed apples and bok choy.

Tossed in lemon butter with linguini.

Tossed with prosciutto and arugula in a light cream sauce.

On risotto coins with smoked tomato cream sauce.

With shrimp and crab over a bed of spinach and dirty rice.

Topped with gorgonzola walnut butter, served with asparagus and port wine bordelaise.

Gluten free. Pan-seared springer mountain farms all-natural bone-in breast served atop potato corn hash with a light champagne butter sauce.

With charred tomato sauce, served with prosciutto mac and cheese.

Blackened and served with bacon-sautéed green beans and au gratin potatoes.

Field greens in gorgonzola dressing with caramelized walnuts.

With homemade garlic-basil croutons.

Strawberries, baby portobello, bacon and red onions in poppyseed dressing.

Heart-stopping meat-indulging pizza with tomato sauce, fresh mozzarella, Canadian bacon, pepperoni, Italian sausage and ground beef.

Vegetarian. Sauceless pie with mozzarella, Roma tomatoes, basil and aged parmesan cheese.

Mixed greens in an Asian plum dressing, served with seared tuna, red and gold bell peppers and crispy wonton strips.

Smoked chicken, cilantro, pepper jack cheese, tortilla chips, with serrano pepper Caesar dressing.

Greek salad with sauteed peppered salmon.

Fried or grilled chicken, bacon, egg, ripe tomato, cucumber, cheddar cheese, with honey mustard dressing.

Poblano peppers in baked cheeses served with tortilla chips.

With parsnip purée, oyster mushrooms and leeks, topped with chipotle-honey gastrique.

Sambuca's signature calamari served with cherry peppers and marinara sauce.

Stuffed with mozzarella and prosciutto, with jalapeño-basil and balsamic glazes.

Vegetarian. Roasted red pepper, red beet and traditional hummus.

Sesame-flavored tuna tartare in a rice paper cup with wasabi tobiko roe.

With Swiss, parmesan and goat cheeses.

With teriyaki and sriracha.

On the half shell atop fennel cole slaw with a poppyseed remoulade.

With roasted corn and poblano salad, spicy guajillo chili sauce and microgreens served over homemade guacamole.

Potatoes, peas and onions in puff pastry, served with sweet red pepper chutney.

Beef steak and grape tomatoes with fresh mozzarella, drizzled with white balsamic vinegar and basil oil.

In a spicy tomato cocktail sauce with fresh lime, cilantro & jalapeños.

Vegetarian. Balsamic-marinated tomatoes with basil & parmesan cheese.

Vegetarian. Red & gold beets with goat cheese, candied walnuts & green goddess dressing.

Vegetarian. Baked & served with toast points.

With tzatziki sauce; choice of Greek salad or fries.

With pears and melted creme de brie on a croissant with fries.

Pears, sun-dried cherries, walnuts on wheat bread with fries.

Jerk chicken, ham, bacon, cheddar, Swiss cheese on wheat bread with fries.

Sliced and baked with a combination of sweet and savory flavors.

Green beans sautéed with bacon, garlic, and onions, typically seasoned with a blend of spices.

Maple bourbon glaze with bacon crumbles and feta cheese.

Russet potatoes, sweet corn, bell peppers, and onions sautéed together in a harmonious blend.

Fire-roasted broccoli, cauliflower, rainbow carrots, charred onion, and Brussels sprouts.

Corn, butternut squash, butter beans, and zucchini, typically combined to create a hearty and colorful side dish.

Red skin potatoes with fresh garlic, sour cream, and butter.

With apples and walnuts.

Sauteed corn and oyster mushrooms, typically seasoned with herbs and a touch of butter.

With bacon and smoked tomato butter.

Grilled asparagus with olive oil, salt, and pepper.

Shredded potato bites, mixed with Havarti cheese and dill, deep-fried to a crispy, golden brown exterior.

Choose any 3.

With shrimp and crab over a bed of spinach and dirty rice.

Beer-battered with cabbage, carrots, jicama and mozzarella, topped with chipotle-sour cream and served with southwestern black beans, cilantro lime rice and tortilla chips.

With port wine bordelaise, topped with gorgonzola walnut butter, served with asparagus.

With malt vinegar, tartar sauce and cole slaw.

Served with lettuce, tomato and red onion on a kaiser bun with fries.

Smashed red potatoes; served with cream gravy and Texas toast.

Pan-seared atop lump crab, topped with avocado and salsa verde, with grilled garlic bread.

With jasmine rice, sauteed apples and bok choy.

Gluten free. Flame-grilled & topped with crab & dill-spiked hollandaise, served with asparagus.