| LANCASTER'S
NEW FALL/WINTER DINNER MENU! APPETIZERS
Grilled Duck Rolls
duck breast, red pepper and
onion wrapped in bacon and drizzled with honey-balsamic sauce 14.00 Prime
Crostini
seared prime rib with bacon-Swiss relish on toasted seasoned
baguette 10.00 Sausage Stuffed Mushrooms
sausage,
jalapeno and cream cheese stuffed, baked in a cheddar cheese sauce 7.00 Shrimp
Pastry
Puff pastry filled with shrimp, vegetables and marscapone cheese,
served with Old Bay country dijonnaise 12.00 Seared Tuna
on green onion-ginger pancakes, wasabi mayo, soy reduction 10.00 Chicken
Cordon Bleu Skewers
chicken breast, asparagus and Swiss cheese wrapped
in ham, baked, and served with honey mustard dipping sauce 8.00 Spinach
& Artichoke Dip
served with garlic-Romani toasted baguette slices
8.00 Seared Scallops
served over crispy sun-dried
tomato polenta rounds with mushroom ragout 14.00 Crab Cakes
pan-fried, jalapeño-basil aioli 12.00 Download
our appetizer menu!
SOUPS & SALADS Venison
Chili
served in Katic Breads’ French Boule, 14.00 French
Onion Soup
broiled with Swiss cheese and croutons, 5.00 Lancaster’s
House Salad
mixed greens, pecans, dried cherries, Gorgonzola cheese sweet
shallot-cider vinaigrette 5.00 Caesar Salad
romaine
lettuce, Asiago cheese, croutons, anchovies, caesar dressing 5.00
Spinach Salad
baby spinach, fresh pears, red onion and Gorgonzola cheese
tossed in warm honey-bacon vinaigrette, 6.00
| SALAD ADD-ONS Grilled
or blackened shrimp - three large . . . Chicken, salmon, or beef* - 4 ounces
8.00 |
| LANCASTER'S MAIN COURSES served
with your choice of side BURGERS AND SANDWICHES Focaccia
Steak *
1/4 lb. grilled prime rib, Lancaster’s signature steak sauce, sharp
cheddar cheese and vegetable sauté on herb focaccia, 14.00 Sweet
and Spicy Fried Cheese Burger *
1/3 lb. steakburger, fried goat cheese,
brown sugar chili bacon, tomato, grilled onion with wilted spinach on ciabatta
bun, 14.00 Gourmet Grilled Cheese
Brie and Swiss
cheeses, fresh apple, sliced almonds and raspberry honey mustard sauce on rye,
served with tomato soup, 12.00 ROASTS AND GRILLS Grilled
Prime Rib*
10 oz, horseradish crème, honey glazed carrots, 18.00
Filet
Mignon*
6 oz, Gorgonzola stuffed, bacon wrapped, cabernet sauce, roasted
asparagus, 28.00
New York Strip*
12 oz, Guinness sauce, crispy onion
strings, honey glazed carrots, 26.00
Pork Loin
6 oz, pecan, apple,
and bourbon glaze, greens with cider vinaigrette, 18.00
Stuffed Chicken
Breast
8 oz, airline cut, garlic butter rubbed, crab stuffing, sautéed
green beans with lemon, 18.00
Veal Braciole
thin pounded veal cutlet
rolled with prosciutto, mozzarella cheese and asparagus and simmered in tomato
sauce, 18.00
| FAVORITES Shepherd’s
Pie
slow roasted lamb shoulder and root vegetables with piped potato topping,
14.00 Wild Game Meatloaf
sweet and spicy bacon
wrapped, brown mushroom gravy, steamed green beans, 16.00 | |
SEAFOOD Baked Salmon
rosemary
lobster sauce, roasted asparagus, 18.00
Pan Roasted Halibut
Thai
curry sauce, sautéed Swiss chard, 20.00
Seared Tuna*
black
sesame seed crusted, wasabi cream, citrus marmalade, sautéed spinach, 20.00
Seafood
Etoufee
shrimp, scallops and crab in a rich Creole sauce served over rice,
16.00 PASTA Seafood Fra Diavolo
shrimp,
scallops, and mussels with garlic, onion and bell peppers in a spicy tomato sauce
over spinach fettuccini, 20.00
Roasted Squash Pasta
three cheese
butternut squash alfredo tossed with penne pasta, topped with seasoned breadcrumbs,
14.00
add chicken or shrimp, 4.00
Chicken Bellagio
chicken breast,
mushroom, onion, bell pepper, asparagus, peas and tomatoes in balsamic cream sauce
over spinach fettuccini, 18.00 SIDES Rice
of the day - Mixed grains with fire roasted vegetables - Fresh vegetable - Mashed
potatoes - Fried sweet potato rounds, 4.00 Download
our Fall/Winter dinner menu > *
The Illinois Department of Public Health advises that eating raw undercooked meat,
poultry, eggs or seafood poses a health risk to everyone, but especially to the
elderly, young children under age 4, pregnant women, and other highly susceptible
individuals with compromised immune systems. Thorough cooking of such animal foods
reduces the risk of illness.
Consumers who want more information about the
risk should contact their physician or the Illinois
Public Health Department. |
