| FRENCH ONION SOUP GRATINEE |
|
|
| CLAM CHOWDER |
|
|
| SOUP OF THE SEASON |
|
|
| SCALLOPS WRAPPED IN BACON |
|
|
| SHRIMP SCAMPI |
|
Baked in rich garlic and butter sauce with a hint of tomato. |
| SHRIMP COCKTAIL |
|
Chilled jumbo shrimp served with a zesty cocktail sauce. |
| CRAB CAKES |
|
A special blend of crabmeat and spices served with a zesty dijon dipping sauce. |
| BACON BEEF WELLINGTONS |
|
Beef tenderloin tips wrapped in bacon, served in puff pastry shells, topped with a cabernet and caramelized onion demi-glace. |
| ROASTED GARLIC SMASHED POTATOES |
|
Fresh roasted garlic, red bliss potatoes, chives, butter and cream. |
| BAKED STUFFED POTATO |
|
Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions. |
| SEAFOOD SAMPLER FOR TWO |
|
A sampling of our appetizer favorites featuring: Clams Casino, Shrimp Cocktail, Mini Crab Cakes, Scallops Wrapped in Bacon and Crab Stuffed Mushrooms. |
| FRIED CALAMARI |
|
Fresh rings of calamari deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings. |
| BAKED STUFFED MUSHROOMS |
|
Fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping. |
| TOMATO AND MOZZARELLA |
|
Fresh buffalo mozzarella and vive ripened beef steak tomatoes topped with basil, extra virgin olive oil and balsamic reduction. |
| CLAMS CASINO |
|
Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs. |
| SIRLOIN STEAK SKEWERS |
|
Tender sirloin marinated with hoisin barbeque sauce and grilled with scallions. |
| VEGETABLE OF THE DAY |
|
|
| SAUCE ON THE SIDE |
|
As the perfect accompaniment: Hollandaise, Bearnaise, Peppercorn, Cabernet Demi-Glace, Roasted Shallot Demi-Glace, Teriyaki, Minted Au Jus or Garlic Butter. |
| BAKED HADDOCK |
|
Native fillets in sherry butter and topped with seasoned bread crumbs. |
| CRAB STUFFED SCROD |
|
Fresh scrod fillet topped with crabmeat stuffing, lightly seasoned bread crumbs and hollandaise sauce. |
| GINGER SCALLION SWORDFISH |
|
Grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter. |
| BLACKENED SALMON w/ ORANGE HONEY BUTTER |
|
Fresh salmon dusted with Cajun spices, seared on a red hot cast iron and topped with a medallion of orange honey butter. |
| GRILLED SALMON |
|
Grilled with our own seasonings. |
| GRILLED SWORDFISH |
|
Fresh swordfish steak grilled with our own seasonings. |
| TOP SIRLOIN |
|
The steak that made us famous! No fat, no bone, just great taste. |
| TERIYAKI SIRLOIN |
|
Our top sirloin marinated and served in a blend of soy, saki, honey and spices. |
| OLD FASHIONED SLICED SIRLOIN |
|
Lean top sirloin, sliced by our chef, served on toast points with garlic herb butter. |
| NEW YORK SIRLOIN |
|
20 oz and 14 oz Our best steak, no bones about it |
| 28 OZ. SIRLOIN FOR TWO |
|
Carved by our chef, accented with seasoned butter, and served on a sizzling hot platter. (while it lasts) |
| STEAK AU POIVRE |
|
20 oz and 14 oz Our New York sirloin served boneless, crusted with cracked black pepper and topped with a brandy peppercorn sauce. |
| FILET MIGNON BEARNAISE |
|
12 oz and 9 oz The most tender cut of all, served with this classic French sauce. |
| TENDERLOIN MEDALLIONS AU CABERNET |
|
Sliced tenderloin topped with a savory cabernet and carmelized onion demi-glace. |
| BAKED SCALLOPS |
|
Tender scallops baked in sherry butter and lightly topped with bread crumbs. |
| BAKED SCALLOPS AND SIRLOIN |
|
Baked scallops served with a 7 oz. boneless top sirloin. |
| BAKED SCALLOPS AND PRIME RIB |
|
Baked scallops served with a 10 oz. rib. |
| BAKED STUFFED SHRIMP |
|
Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs |
| BAKED SHRIMP AND SIRLOIN |
|
Baked stuffed shrimp served with a 7 oz. boneless top sirloin. |
| BAKED SHRIMP AND PRIME RIB |
|
Baked shrimp served with a 10 oz. rib. |
| SHRIMP SCAMPI |
|
Baked in a garlic and butter sauce with a hint of tomato. |
| SCAMPI AND SIRLOIN |
|
Shrimp scampi served with a 7 oz. boneless top sirloin. |
| SCAMPI AND PRIME RIB |
|
Shrimp scampi served with a 10 oz. rib. |
| *PRIME RIB 20 oz House Cut, 16 oz, 12 oz |
|
Our award winning, slow cooked boneless rib. (while it lasts) |
| BEEF WELLINGTON |
|
The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine de |
| HERB CRUSTED RACK OF LAMB |
|
A full rack of New Zealand spring lamb, crusted with rosemary, sage, tarragon, basil, thyme, oregano and fresh garlic, served with minted au jus. (while it lasts) |
| PORK CHOPS |
|
Two grilled 8 oz. boneless center cut pork chops topped with a bourbon apple chutney. |
| LOBSTER CASSEROLE |
|
Casserole of lobster meat, cracker crumbs, and butter. |
| LOBSTER CASSEROLE AND PRIME RIB |
|
Lobster casserole served with a 10 oz. rib. |
| LOBSTER CASSEROLE AND SIRLOIN |
|
Lobster casserole served with a 7 oz. boneless top sirloin. |
| CHICKEN TERIYAKI |
|
Breast of chicken, basted with compound butter and served in Teriyaki Sauce. |
| CHICKEN OSCAR |
|
Two boneless chicken breasts lightly sautéed topped with fresh asparagus, crab and hollandaise sauce. |
| CHICKEN FLORENTINE |
|
Two boneless breast of chicken stuffed with spinach, mushrooms, and cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream. |
| ROAST DUCK w/ FRUIT & BLUEBERRY COMPOTE |
|
Our rotisserie duck served with warm blueberries and mixed fruit with a hint of ginger. A unique and exciting pairing. |
| PRIME RIB (10 oz) |
|
|
| BAKED SCALLOPS (7 oz) |
|
|
| CHICKEN FLORENTINE (1 breast) |
|
|
| TOP SIRLOIN STEAK (9 oz) |
|
|
| CHICKEN FINGERS |
|
|
| HAMBURGER |
|
Half pound char-grilled chopped sirloin served on a freshly baked bun. |
| SHRIMP SCAMPI |
|
Baked in garlic and butter sauce with a hint of tomato. |
| BAKED SCROD |
|
Baked in sherry butter and lightly topped with bread crumbs. |
| TOP SIRLOIN |
|
Lean, boneless sirloin steak. |
| BAKED STUFFED SHRIMP |
|
Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs. |
| BAKED SCALLOPS |
|
Tender scallops baked in sherry butter and lightly topped with bread crumbs. |
| GRILLED CHICKEN |
|
Two boneless chicken breasts char-grilled with our own seasoning blend. |
| FISH OF THE DAY |
|
|
| TIRAMISU |
|
A light custard of Mascarpone cream cheese and pure whipped cream, surrounding lady fingers soaked in espresso and coffee liquer. |
| WHITE CHOCOLATE CRÈME BRULE |
|
Cool silky smooth white chocolate custard topped with carmelized sugar. Served with whipped cream and a fresh berry. |
| CHOCOLATE MOUSSE LAYER CAKE |
|
Rich, but not too sweet chocolate cake layered with chocolate mousse, glazed with melted chocolate and garnished with chocolate shavings. |
| CHOCOLATE LOVIN SPOONFUL CAKE |
|
Creamy chocolate pudding between two layers of moist chocolate cake topped with chocolate brownie morsels smothered in dark chocolate. |
| KEY LIME PIE |
|
Tart key lime filling in a honeyed, coconut graham cracker crust served on a strawberry and mango mosaic topped with fresh whipped cream. |
| DEEP FRIED ICE CREAM |
|
French vanilla ice cream with a sugar-flaked coating, deep fried and topped with your choice of toppings:- hot fudge and grated coconut or- caramel rum sauce with bananas and pecans |
| HOT APPLE CRISP |
|
Our award winning recipe made with fresh apples, cinnamon and brown sugar topped with French vanilla ice cream. |
| CHOCOLATE FUDGE BROWNIE SUNDAE |
|
A freshly baked fudge brownie topped with French vanilla ice cream, hot fudge and fresh whipped cream. |
| SWISS CHOCOLATE BREAD PUDDING AU CARAMEL |
|
Rich chocolate custard baked with French bread served warm with caramel rum sauce. Garnished with fudge sauce, freshed whipped cream and pecans. |
| FRESH FRUIT PARFAIT |
|
French vanilla ice cream and seasonal fresh fruit with a strawberry citrus puree, topped with whipped cream. |
| STRAWBERRY SHORTCAKE |
|
A fresh baked strawberry biscuit with fresh strawberries, strawberry sauce and sweetened whipped cream. |
| ICE CREAM |
|
|
| SORBET |
|
|
| SOUP OF THE DAY |
|
|
| FRENCH ONION SOUP |
|
|
| BEEF STEW w/ Garlic Bread |
|
|
| CHOWDER OF THE DAY |
|
|
| CHILI |
|
|
| CAESAR SALAD |
|
Crisp romaine leaves and seasoned crouton stossed with Caesar dressing and sprinkled with Pecorino romano cheese. |
| CHICKEN CAESAR SALAD |
|
Caesar salad topped with grilled chicken. |
| LEMON PEPPER CHICKEN SALAD |
|
Garden salad topped with grilled lemon pepper chicken. Dressing of your choice. |
| SALAD BAR |
|
Our famous salad bar - too much to describe. |
| SOUP AND 1 TRIP SALAD BAR |
|
Bowl of soup, chowder or French onion soup combined with one trip to our salad bar. |
| BAKED STUFFED POTATO |
|
Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions |
| SAUTEED MUSHROOMS |
|
Fresh mushrooms sauteed in sherry and lemon juice, lightly seasoned with white pepper and seasoning salt. |
| CRAB STUFFED MUSHROOMS |
|
Fresh mushroom caps stuffed with seasoned crab meat and baked with a light cheese topping. |
| CRAB CAKES |
|
A special blend of crabmeat and spices served with a zesty dijon dipping sauce. |
| SCALLOPS WRAPPED IN BACON |
|
Canadian sea scallops wrapped in sugar cured bacon. |
| CHICKEN FINGERS |
|
Deep fried chicken tenders served with a honey mustard sauce. |
| FRIED CALAMARI |
|
Fresh rings of calamari deep fried and served with spicy chipotle and garnished with banana pepper rings. |
| GRILLED PORTABELLO CROSTINI |
|
Grilled portabello mushrooms served with sun dried tomatoes mild yellow peppers on garlic bread and garnished with fresh tomatoes and scallions. |
| BUFFALO WINGS |
|
Chicken wings marinated in Louisiana hot sauce, baked and served with bleu cheese dressing, celery and carrot sticks. |
| BUFFALO FINGERS |
|
Deep fried chicken tenders dipped in Louisiana hot sauce and served with bleu cheese dressing, celery and carrot sticks. |
| SHRIMP COCKTAIL |
|
Chilled jumbo shrimp served with a zesty cocktail sauce. |
| SHRIMP SCAMPI |
|
Baked in rich garlic and butter sauce with a hint of tomato. |
| POTATO SKINS |
|
Deep fried potato skins topped with a house blend of cheese, bacon bits, scallions and Bearnaise sauce. |
| SEAFOOD SAMPLER FOR TWO |
|
A sampling of our appetizer favorites featuring: Clams Casino, Shrimp Cocktail, Mini Crab Cakes, Scallops Wrapped in Bacon and Crab Stuffed Mushrooms. |
| CLAMS CASINO |
|
Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs. |
| ROASTED GARLIC SMASHED POTATOES |
|
|
| THE DEPOT BURGER |
|
Half pound of char-grilled, chopped sirloin, served on a freshly baked bun. |
| CHEDDAR BURGER |
|
Our hamburger topped with melted cheddar cheese. |
| B & O BURGER |
|
Our hamburger topped with melted cheddar cheese and crisp, sugar cured bacon. |
| CAJUN BURGER |
|
Our hamburger sprinkled with Cajun spices and topped with tomato pepper mayonnaise. |
| MEATLOAF SANDWICH |
|
A half pound of moist "American Pâte" served on French bread and topped with a cabernet and caramelized onion demi-glace. |
| CAJUN SWORDFISH SANDWICH |
|
Fresh swordfish, blackend with Cajun spices and served on a freshly baked bun with tomato pepper mayonnaise. |
| DEPOT CLUB SANDWICH |
|
Grilled boneless breast of chicken served on French bread with lettuce, tomato, crisp smoked bacon and chipotle mayonnaise. |
| CAJUN CHICKEN SANDWICH |
|
Boneless chicken breast blackened with Cajun spices and served on French bread with tomato pepper mayonnaise. |
| TOMATO BASIL CHICKEN SANDWICH |
|
Grilled boneless chicken breast served on French bread topped with warm plum tomato and fresh basil vinaigrette. |
| IOWA HAWKEYE |
|
USDA Choice corn fed sirloin on French bread topped with garlic butter and side of corn bread. |
| GRILLED CHICKEN |
|
Two boneless chicken breasts grilled and topped with sherry pepper sauce. Served with corn bread on the side. |
| CAJUN CHICKEN |
|
Two boneless chicken breasts char-grilled and seasoned with Cajun spices. Served with corn bread on the side. |
| SIRLOIN TIPS |
|
Char-grilled sirloin tips. Try these teriyaki style! |
| MEATLOAF DINNER |
|
One pound of "America's Favorite Pâte" topped with a cabernet and caramelized onion demi-glace. |
| NEW YORK SIRLOIN |
|
14 ounces of our best steak. Served boneless. |
| PRIME RIB |
|
Our award winning, slow cooked, boneless rib. While it lasts. |
| BAKED SCALLOPS |
|
Tender sea scallops baked in sherry butter and lightly topped with bread crumbs. |
| BAKED SCROD |
|
Fresh scrod baked in sherry butter and lightly topped with bread crumbs. |
| CENTER CUT PORK CHOP |
|
Char-grilled boneless center cut chop served with cinnamon apple sauce. |
| TOP SIRLOIN |
|
Grilled 9 oz. of sirloin steak, no fat, no bone-just great taste. |
| AMARETTO DI SARONNO |
|
Almond Liqueur |
| BAILEY'S IRISH CREAM |
|
Irish Whiskey w/ Fresh Cream |
| B & B |
|
Benedictine with Cognac |
| BENEDICTINE |
|
Aromatic Cognac Liqueur |
| CAMPARI |
|
Bittersweet Italian Aperetivo |
| GREEN CHARTREUSE |
|
Alpine Herb Liqueur |
| IRISH MIST |
|
Irish Whiskey Liqueur |
| KAHLUA |
|
Coffee Liqueur |
| METAXA |
|
Greek Liqueur |
| MIDORI |
|
Melon Liqueur |
| CHAMBORD |
|
Black Raspberry Liqueur |
| COINTREAU |
|
Orange Liqueur |
| DRAMBUIE |
|
Scotch Liqueur with Heather Honey |
| FRANGELICO |
|
Hazelnut Liqueur |
| GALLIANO |
|
Licorice Liqueur |
| GRAND MARNIER |
|
Cognac-Based Orange Liqueur |
| OUZO |
|
Dry Greek Aperitif |
| RUMPLE MINZE |
|
Peppermint Liqueur |
| SAMBUCA ROMANA |
|
Anise Liqueur |
| TIA MARIA |
|
Jamaican Coffee Liqueur |
| VANDERMINT |
|
Mint Chocolate Liqueur |
| SANDEMAN RUBY |
|
|
| COCKBURN'S SPECIAL |
|
|
| RESERVE |
|
|
| GRAHAM'S SIX GRAPES |
|
|
| FONSECA TAWNY |
|
(10 years in wood) |
| TAYLOR FLADGATE |
|
(10 years old) |
| TAYLOR FLADGATE |
|
(20 years old) |
| HENNESSY VS |
|
|
| GRAND MARNIER CENTENAIRE |
|
|
| LARRESSINGLE ARMAGNAC VSOP |
|
|
| COURVOISIER VSOP |
|
|
| REMY MARTIN VSOP |
|
|
| COURVOISIER NAPOLEON |
|
|
| MARTELL CORDON BLEU |
|
|
| COURVOISIER XO IMPERIAL |
|
|
| GRAND MARNIER CENT CINQUANTENAIRE |
|
|
| GLENMORANGIE |
|
|
| OBAN |
|
|
| KNOCKANDO |
|
|
| GLENFIDDICH |
|
|
| MACALLAN |
|
|
| GLENLIVET |
|
|
| TALISKER |
|
|
| LAGAVULIN |
|
|
| GLENLIVET |
|
|
| Knob Creek |
|
|
| Baker's |
|
|
| ODOULS |
|
|
| BUCKLER |
|
|
| SPARKLING WATER |
|
|
| SUTTER FRE WINES |
|
|
| DEPOT COFFEE |
|
Kahlua, Amaretto and Grand Mariner |
| MEXICAN COFFEE |
|
Kahlua |
| IRISH COFFEE |
|
Irish Whiskey, Irist Myst and Demerara Sugar |
| SPANISH COFFEE |
|
Brandy, Kahlua, and Cointreau |
| BRAZILIAN COFFEE |
|
Brandy, Tia Maria and Grand Marnier |
| MONTE CARLO COFFEE |
|
Frangelico |
| FRENCH COFFEE |
|
Anisette |
| ITALIAN COFFEE |
|
Amaretto |
| ROMAN COFFEE |
|
Galliano |
| DUTCH COFFEE |
|
Vandermint |
| KEOKE COFFEE |
|
Brandy, Kahlua and Dark Cocoa |
| NUTTY IRISHMAN |
|
Bailey's and Frangelico |
| JAMAICAN COFFEE |
|
Tia Maria |
| BOTTOMLESS CUP |
|
|
| ESPRESSO |
|
|
| CAPPUCINO |
|
|
