Tcc- Lunch And Dinner Menu

Front 1

LUNCH
SMALL PLATES

Duck Rillette & Duck Proscuitto

Back 1

Fig jam, pickled onions, crisp baguette

Front 2

Grilled Chicken Quesadilla

Back 2

Grilled chicken, peppers and green onions mix, Monterey Jack, cheddar, salsa, quacamole

Front 3

Crisp Calamari

Back 3

lemon beurre blanc, chili aoili

Front 4

Warm Pistachio Encrusted Brie

Back 4

Stewed fruit, pomegranate molasses

Front 5

Chorizo Stuffed Dates

Back 5

Bacon wrapped, piquillo pepper sauce

Front 6

SOUPS

Turkey & Navy Bean Chili

Back 6

Hooks white cheddar, jalapeno

Front 7

New England Clam Chowder

Back 7

self explainatory

Front 8

Soup Du Jour

Back 8

soup of the day- varies

Front 9

GREENS

Beet & Maytag Blue Cheese

Back 9

Frisee, spinach, pistachios, orange hazelnut vinaigrette

Front 10

Tomato & Goat Cheese Tart Tatin

Back 10

Ohio field greens, chanterelle mushrooms, olives, basil oil, 25 yr old balsamic vinegar

Front 11

Root Vegetable Salad

Back 11

Shaved carrots, parsnips, beets, radish, feta cheese, lemon oil, fresh dill

Front 12

House Salad

Back 12

Crisp bay lettuces, red onions, candied walnuts, crumbled blue cheese, croutons

Front 13

Seasonal Sliced Fruit Plate

Back 13

fresh sliced fruit, yogurt sauce, banana bread (pineapple, honeydew, cantelope, blueberries, raspberries)

Front 14

Trifecta

Back 14

tuna salad, chicken salad, egg salad, seasonal fruit, melba toast

Front 15

Cobb Salad

Back 15

Grilled chicken, choped egg, sliced olives, tomatoes, crisp bacon, red onion, crumbled blue cheese, cheddar cheese, crisp romaine lettuce

Front 16

Herb Roasted Shrimp Salad

Back 16

Ohio field greens, local beets, goat cheddar, apples, orange hazelnut vinaigrette

Front 17

Salmon Salad

Back 17

Baby spinach, romaine, spiced pumkin seeds, port-infused barlett pears, pomegranate, Chapmagne vanilla vinaigrette, carmalized onion cracker

Front 18

Caesar Salad

Back 18

Crisp romaine, parmesan cheese, croutons, house made caesar dressing (can come with grilled chicken or salmon for extra.)

Front 19

Asian Chicken Salad

Back 19

Shredded iceberg, red onion, pressed cucumbers, radish, grilled chicken, crisp wontons, citrus- ginger dressing

Front 20

SANDWICHES- w/ fruit, chips, or fries

Cubano

Back 20

Shredded pork, black forest ham, swiss cheese, spices pickles, mustard, pressed Cuban bread

Front 21

BBQ Pulled Chicken Wrap

Back 21

Iceberg, cheddar, scallions, spinach lawash

Front 22

Smoked Salmon BLT

Back 22

Smoked Salmon, apple smoked bacon, iceberg, boursin cheese, pumpernickel toast

Front 23

Meatloaf Panini

Back 23

Carmalized onions, swiss cheese, sourdough bread, house made ketchup, rosemary pomme frites

Front 24

Chicken, Tuna or Egg Salad Sandwich

Back 24

lettuce, tomato

Front 25

BLT

Back 25

apple smoked bacon, lettuce, tomato, mayo

Front 26

Open Faced Tuna Melt

Back 26

Tuna salad, cheddar, tomato, bacon, English Muffin

Front 27

Philly Steak Sandwich

Back 27

Roased prime rib, peppers, onions, white American cheese, hoagie roll

Front 28

Flynn Burger

Back 28

Char-grilled 8 oz. angus burger, challah bun, lettuce, tomato, onion, choice of cheese

Front 29

The County Club

Back 29

Roasted turkey, ham, bacon, American cheese, lettuce, tomato, mayo

Front 30

Monte Cristo

Back 30

Turkey, black forest ham, swiss cheese, Texas toast, battered and griddled

Front 31

Steak Sandwich

Back 31

Caramelized onions, mushrooms, demi glace, french baguette

Front 32

CHEF'S INSPIRATIONS

Three Egg Omelet

Back 32

Onion, bell pepper, tomato, mushroom, ham, bacon, swiss or cheddar, fingerling potatoes

Front 33

Chicken Schnitzel

Back 33

Angel hair pasta, julienne vegetables, lemon herb jus lie

Front 34

Turkey Pot Pie

Back 34

Turkey, carrots, peas, onions, potatoes, veloute, crisp puffy pastry

Front 35

Rabbit Gnocchi

Back 35

Chanterelle mushrooms, spinach, scallions, corn, sage cream

Front 36

Shrimp Fettucini

Back 36

Sauteed shrimp, tomatoes, spinach, pinenuts, parmesean cream

Front 37

Tasmanian Salmon

Back 37

Beluga lentils, brussel sprouts, pomegranate molasses

Front 38

Broiled Walleye

Back 38

Rice pilaf, julienne vegetables, lemon caper buerre blanc

Front 39

Braised Beef Short Ribs

Back 39

Cheddar grits, haricot vert, cippolini onions

Front 40

DINNER
SMALL PLATES

Louisiana BBQ Shrimp

Back 40

4 shrimp on Cheddar grits

Front 41

GREENS

Iceberg Wedge

Back 41

Crisp bacon, tomatoes, and crumbled blue cheese

Front 42

CHEF'S INSPIRATIONS

Butternut Squash Raviolis

Back 42

Cippolini onions, brussel sprouts, spinach, applem hazelnut sage goat butter
small- 3
large- 6

Front 43

Cajun Seared Florida Snapper

Back 43

Tasso grits, tomatillo salsa

Front 44

Seared Diver Scallops

Back 44

Butternut squash hash, arugula-mushroom salad, maple dijon butter

Front 45

Cioppino

Back 45

Snapper, shrimp, mussels, lobster, crab, white wine tomato fennel broth

Front 46

Cornish Game Hen

Back 46

Corn bread pudding, spaghetti squash, maple thyme just lie

Front 47

Oven Roasted Veal Meatloaf

Back 47

Herb potato puree, cabernet mushroom gravy

Front 48

Berkshire Farm Pork Chop

Back 48

Sweer potato croquette, apple fennel slaw, cider butter

Front 49

Veal Porterhouse

Back 49

rosemary pomme frites, sweet breads, rapini, caperberry glace

Front 50

COUNTRY CLASSICS

Calves Liver and Onions

Back 50

Bacon, caramelized onions, herb potato puree, cracked mustard glace

Front 51

Prime NY Strip Steak

Back 51

Herb potato puree, onion frites, seasonal vegetable, steak butter, veal glace

Front 52

Grilled Filet Mignon

Back 52

Herb potato puree, seasonal vegetable, wild mushroom demi glace

Front 53

WEEKLIES

Wed- Buttermilk Fried Chicken Dinner

Back 53

Country fried chicken with green beans, whipped potatoes and pan gravy

Front 54

Thurs- Slow Roasted Turkey Breast Dinner

Back 54

Herb dressing, whipped potatoes, gravy and fresh garden vegetables

Front 55

Friday- Lasagna Bolognaise

Back 55

A heaping portion of Chef's lasagna bolognaise with resh made garlic bread

Front 56

Sat- Pepper Crusted Prime Rib

Back 56

Slow Roasted, with whipped or baked potato, fresh garden vegetables and au jus