Tavern & Grille - June 8

MENU FOR WEEK OF JUNE 8 T H

SALADS

WI LM I NGTON COUNT RY C L UB

CAESAR • 5/9 romaine, reggiano parmesan cheese, croutons, caesar dressing

& GR I L L E

MEDITERRANEAN • 6.5/12 mixed greens, artichokes, feta, cucumbers, tomatoes, peppers, marinated olives, red onion, egg, petite croutons, lemon garlic herb vinaigrette

DINNER

COBB • 6.5/12 mixed greens, bleu cheese, avocado, tomato, egg, bacon

APPETIZERS WINGS • 8 for 10 / 16 for 20 buffalo or honey bbq

SALAD ADDITIONS + chicken · 5 + salmon, steak · 7 + shrimp (4) · 8 + tuna, crab cake · 10 pizza

SOFT PRETZELS • 5 for 9 cheese sauce, honey mustard

AHI TUNA BOWL • 15 napa cabbage & carrot slaw, jasmine rice, toasted coconut, grapefruit teriyaki

CHEESESTEAK EGGROLLS • 10 chipotle ketchup

SMALL • 11 - +1 each topping LARGE • 14 - +2 each topping mushrooms, pepperoni, sausage, meatballs, bacon, onion, green peppers, spinach, broccoli, extra cheese

SHRIMP & GRITS • 13 large shrimp, mixed cheddar grits, peppers, onions, celery, tasso pan gravy

CHICKEN QUESADILLA • 11 southwestern grilled chicken, poblanos, onions, tomatoes, cheddar jack cheese, salsa, sour cream SOUPS SNAPPER, SOUP DU JOUR • 4.5/8 FRENCH ONION • 5/9 GAZAPACHO • 5/9

MARGARITA PIZZA • 14/17 roasted plum tomatoes, fresh mozzarella, basil, extra virgin olive oil

MEAT LOVERS • 16/19 tomato sauce, pepperoni, sausage, meatballs, mozzarella

*Gluten free crust and vegan mozzarella available

Please make your server aware of any food related allergies. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

Made with FlippingBook - Online magazine maker