| Carvers Build-Your-Own Burgers |
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Start with a ½ lb premium beef burger, our handmade, vegetarian |
| Gardenburger or a Buffalo Burger |
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Burgers are cooked medium well and are served with lettuce, tomato, onion and a pickle. |
| Carvers Classic |
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A ½ lb premium beef burger with lettuce and tomato on a whole wheat bun. |
| Rodeo Burger |
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Smoked cheddar, bacon, BBQ sauce and caramelized onions on a ½ lb premium beef burger. |
| Tatanka Burger |
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A Buffalo Burger, bacon, mushrooms, green chiles, queso fresco and garlic aioli. |
| Kamikaze Burger |
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Asian-glazed burger with 5-spiced brown sugar bacon, horseradish white cheddar and wasabi coleslaw. |
| Corned Beef Reuben |
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Homemade corned beef with sauerkraut, Swiss and Thousand Island dressing with Swiss on rye bread. |
| Four Corners Steak Sandwich |
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Garlic aioli, swiss, mushrooms, red peppers, onions and spicy chipotle sauce on a giant soft pretzel roll. |
| Roasted Turkey Cranberry Wrap |
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Roasted turkey, cranberry chutney, avocado, provolone, Lavash bread roll up with green onion mayo. |
| Cajun Tuna Sandwich |
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Ahi seared in blackened cajun spices with jalapeno jam and spicy asian pear coleslaw on a challah bun. |
| B.L.A.S.T. |
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Bacon, lettuce, avocado, melted Swiss and tomato on a whole wheat bun. |
| Roasted Vegetable Pannini |
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Roasted vegetables (zucchini yellow squash, red peppers and red onion) and provolone cheese pressed between rosemary ciabatta and served with a dijonnaise dipping sauce. |
| Green Chili Artichoke Dip |
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Artichoke hearts, green chiles, garlic, onions, parmesan and cream cheese. Served hot in a fresh baked bread bowl with corn chips. |
| Chipotle Chicken Wings |
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One pound of chicken wings roasted with spicy chipotle BBQ hot sauce. Served with carrots, celery and bleu cheese dressing. |
| Duck Tacos |
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Three flour-tortilla tacos with thin-sliced duck breast and an orange sesame coleslaw. Drizzled with a hoisin-ginger sweet chili sauce. |
| Boneless Korean Short Ribs |
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Tender, marinated short ribs, seared on the griddle and served with a curried chickpea salad. |
| Spinach Feta Stuffed Mushrooms |
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Eight large mushrooms stuffed with spinach, feta, monterey jack, cream cheese, garlic, onions and spices. Drizzled with balsamic reduction and served with garlic-toasted french bread. |
| Carver Nachos |
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Corn chips topped with black beans, cheddar, tomatoes, onions, fresh jalapenos and sour cream. Served with fresh, kitchen-crafted salsa. Available wiith spicy chicken or locally produced sunnyside me |
| Carvers Quesadilla |
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Fresh avocado, diced hatch green chiles and monterey jack grilled between two flour tortillas, served with fresh, kitchen-crafted salsa. Choice of chicken or portabella. |
| Small Mixed Green or Caesar Salad |
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| Caesar Salad |
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Crisp romaine lettuce tossed with croutons, parmesan cheese and caesar dressing. |
| Cobb Salad |
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Crisp romaine lettuce, fresh baby greens, grape tomatoes, crumbled bacon, gorgonzola, hardboiled egg, avocado and a grilled marinated chicken breast. Served with bleu cheese dressing. |
| Greek Chopped Salad |
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Baby greens, chicken, country olives, grape tomato, red onion, feta cheese, red peppers, sliced artichoke hearts and tzatziki dressing. |
| Sundried Wild Cherry Salad |
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Toasted almonds, baby greens, sun-dried cherries and manchego cheese. Tossed with a lemon vinaigrette. |
| Crunchy Thai Salad |
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Red pepper, bok choy, red onion, broccoli and carrots with roasted corn, coconut and cashews. Served with a thai vinaigrette. |
| Kitchen-Crafted Soups |
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Served in a fresh-baked bread bowl a carvers tradition for over 25 years. Carvers soups are also available in a cup or bowl with a dinner roll. |
| Chicken Stew |
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Roasted chicken breast, onion, celery, carrots, and potatoes simmered in a thick hearty broth. |
| Sagamity |
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A vegetarian chili recipe from the chippewa Indians of northern Wisconsin. Made with garbanzo, black, pinto and kidney beans, tomatoes, hominy, corn and red chili. |
| Beef Chili |
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Ground beef, pinto, kidney, and black beans cooked with onions, garlic, tomatoes and Hatch green chilies. |
| Soup of the day |
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| Soup and Salad Combo |
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A small, mixed green salad or caesar salad and a whole wheat dinner roll with the soup or stew of your choice. |
| Cherry Port Strip Loin |
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Strip loin steak seared to perfection with sundried cherry port reduction. Served with scalloped potatoes, aged swiss cheese and green beans. |
| Beer Braised Beef Tips |
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Tender beef tips braised in old oak amber ale with onions and mushrooms. Served with garlic mashers and sauteed seasonal vegetables. |
| Carolina BBQ Grilled Chicken |
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Marinated grilled chicken breast, bacon and melted swiss, topped with a honey-dijon vinaigrette. Served with roasted fingerling potatoes and sauteed seasonal vegetables. |
| Sesame Seared Ahi Stir Fry |
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Ahi seared rare and served over steamed brown rice with ginger-peanut stir fry vegetables and baby bok choy. Topped with local, organic turtle lake refuge microgreens. Available vegetarian with grill |
| Mahi Mahi Asada Grill |
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Asada-marinated filet of mahi mahi, hot iron-seared with roasted veggies, caramelized onions, and red peppers. Served over santa Fe style black beans and brown rice. |
| Spanish Stuffed Portabella |
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Stuffed portabella mushrooms with artichoke, roasted vegetables, spinach, red onion, romesco sauce and pesto risotto. |
| Navajo Taco |
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Baked flatbread topped with a choice of veggie chili or beef chili, local and organic turtle lake refuge microgreens, melted cheddar, lettuce, tomatoes, onions, fresh jalapenos and sour cream. |
| Pizza a la Florentine |
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Spinach, bacon and a garlic cream sauce, topped with pine nuts and melted mozarella cheese. Served on a 12 inch, thin flatbread crust. |
| Baked Carbonara |
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The classic Italian pasta dish with bacon, egg, cheese, black pepper, peas and balsamic-drizzled arugula. |
| Southwestern Chicken-Stuffed Poblano |
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A poblano chili pepper stuffed with chicken, jack cheese, cilantro, a jalapeno bacon cream and caramelized onions. Served with brown rice and tomato salsa. |
| Summer Fruit Tart a la Mode |
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A flaky pastry filled with seasonal fruit. Served warm with a scoop of vanilla ice cream. |
| Rootbeer Float |
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A pint of carvers handcrafted root beer with vanilla ice cream. |
| Seasonal Creme Brulee |
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Kitchen-crafted from scratch and paired with a fresh-baked cookie. |
| Chocolate decadence truffle |
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Rich chocolate cake with a chocolate ganache filling. Served hot and topped with a scoop of vanilla ice cream. |
| Engineer Mountain Chocolate Ice Cream Pie |
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Chocolate ice cream, chocolate fudge and chocolate brownie crust. Served with roasted peanuts, and whipped cream with a cherry on top. Serves 2.00 |
| Fresh from the Bakery |
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Getting back to our roots as a bakery, try one of our fresh-baked goods in the pastry basket at the front bar. |
| Coffee |
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| Hot Chocolate |
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Topped with whipped cream. |
| Hot Tea |
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Two leaves and a bud, a variety of flavors. |
| Iced Tea |
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Regular or raspberry herbal tea. |
| Soda |
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Coke, diet coke, sprite, Dr.pepper. |
| Juice |
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Cranberry, apple juice, orange, grapefruit, or tomato |
| Lemonade |
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| Milk |
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