Cafe 501 Entrees

Front 1

Beef Short Rib Bolognese

Back 1

Braised short rib meat, ground beef, carrots, celery, onions, fresh garlic, and thyme that is slow cooked in pomodoro sauce for approximately three hours until meat is tender. The short ribs are then pulled and returned to bask in the sauce and tossed with pappardelle pasta and finished with frizzled leaks, parmegiano regiano and parsley

Front 2

Penne Al Forno

Back 2

Baked penne pasta with crumbled Italian sausage, pomodoro sauce, parmegiano regiano, and italian parsley.

Front 3

Summer Roasted Salmon

Back 3

Salmon filet (8oz) served over arugula and topped with seared grape tomatoes, cucumbers, and fresh dill in a butter wine sauce (this is called a vin blanc). Accompanied with a side of grilled cauliflower.

Front 4

Salmon Vermouth

Back 4

lightly flouered salmon fillet (8oz), sauteed in olive oil with mushrooms and julienned vidalia onions and glazed with dry vermouth and finished with cream. Served over sauteed nested zucchini, yellow squash, and red bell pepper. Accompanied by oven roasted fingerling potatoes

Front 5

Geschicte

Back 5

history, story (f.)

Front 6

Grilled Halibut

Back 6

Grilled halibut fillet (8oz) served over sauteed fresh spinach and topped with tomato-garlic basil vin blanc. Accompanied by oven roasted fingerling potatoes

Front 7

Sesame crusted Ahi Tuna

Back 7

seared sushi grade ahi tuna (8oz) dredged into white and black sesame seeds (cooked medium rare). Served with jasmine rice, steamed sugar snap peas and siracha soy for dipping

Front 8

Barbeque prime pork tenderloin

Back 8

oven roasted prime pork tenderloin glazd with balsamic bbq sauce. served over house made cole slaw and a side of baked potato salad

Front 9

Oven Roasted half chicken

Back 9

seasoned half chicken, oven roasted to a golden brown with crisp skin. Served with homemade mashed potatoes, sauteed spinach and rosemary vin blanc

Front 10

"The Hills" Crispy Chicken

Back 10

grilled airline chicken breast (8oz) served with walnut rice, lump crab meat, avocado slices, and spiced apple beurre blanc

Front 11

Chicken Parmesan

Back 11

Breaded (breadcrumbs, oregano, thyme, basil, lemon pepper, and parmesan) chicken breast (6oz) sauteed in extra virgin olive oil and served over fettuccine alfredo witha side of sauteed spinach and pomodoro sauce

Front 12

Santa Fe Chicken

Back 12

Tortilla crusted chicken breast (6oz), grilled and served over jasmine rice, black beans, and monterey jack cheese then finished with chipotle cream sauce. Accompanied by a roasted corn-avocado relish.

Front 13

Tamales Monteray

Back 13

Two (3oz) beef tamales served over black beans, jasmine rice, and Monterey jack cheese and topped with chipotle cream sauce. Accompanied by a roasted corn-avocado relish

Front 14

Slow Cooked Sirloin

Back 14

6oz braised sirloin pieces with onions, mushrooms, fresh thyme, garlic, and red wine demi glaze. Served over mashed potatoes with green beans with sauteed onions and bacon, and a balsamic onion

Front 15

501 Meatloaf

Back 15

Traditionally prepared meatloaf (ground beef, garlic, onions, parsley, tobasco, bread, worcestershire, ketchup, and bell pepper) topped with worcestershire-ketchup glaze, crisp bacon, and a grilled balsamic onion. Accompanied by parmesan mashed potatoes and sauteed green beans with caramelized onions and bacon

Front 16

naked filet

Back 16

grilled beef tenderloin (7oz) cooked to desired temperature. Served with parmesan mashed potatoes, and sauteed grean beens with caramelized onions and bacon. Accompanied by horseradish sour cream and bearnaise sauce

Front 17

Cowboy Steak

Back 17

Grille beef tenderloin (7oz) cooked to desired temperature. Served on a mirror of cabernet demi glaze, topped with roasted corn-avocado relish. Accompanied by sauteed spinach, fire roasted tomato slice, mashed potatoes, and frizzled onions