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$1 Substitution charge I $4 Entrée split with additional sides I 18% Service Charge may be added to parties of 6 or more

ADVISORY: The consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

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Starters I Soups I Salads LUMP CRAB CAKES 12 Sautéed & served over local micro greens with Cajun rémoulade

SMOKED SCOTTISH SALMON 9

With potato latkes, dill & chive cream

BAKED BRIE 8 In a puffed pastry, sliced apples & caramel sauce

GRILLED PORTOBELLO 8

Over leaf lettuce blend, roasted shallot-balsamic vinaigrette

FRENCH ONION SOUP 7

CAESAR SALAD 6 Romaine, fresh Parmesan, croutons, tossed in our Caesar dressing

MARKET SALAD (Price Varies)

Inquire with your server about this seasonal Chef- inspired dish SPINACH SALAD 6 Fresh spinach, dried cranberries, blue cheese, & walnuts, cranberry vinaigrette

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Classic Entrees MACADAMIA CHICKEN 23 Macadamia encrusted baked chicken breast with cranberries & a Dijon-velouté, with mashed potatoes, sautéed squash & zucchini (Grilled Chicken option available)

RACK OF NEW ZEALAND LAMB 32 Herb-crusted, accompanied by Jalapeno mint sauce Maple & brown sugar sweet potatoes, sautéed green beans

BEEF TENDERLOIN 30 Grilled to order topped with sautéed mushrooms, demi-glace, with risotto cake, sautéed squash & zucchini

SHRIMP 23 Sautéed with peppers, onions, & Cajun andouille sausage In applewood smoked tomato sauce over fried Parmesan grits

RAINBOW TROUT 21 Pecan crusted boneless filet, with jasmine rice, carrots sautéed in toasted pecan - maple butter

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Chef Creations

Inquire with your server about these Chef-inspired dishes (Prices Vary)

EVENING SPECIALS

VEGETARIAN SPECIAL

PASTA OF THE WEEK

Glen-Ella Springs Inn

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