Delmar Restaurant & Lounge menu

Desserts

Crawfish Bisque Soup of the Day

Shrimp Spring Rolls

shrimp, rice noodles, cilantro, roasted red pepper, and green onion are wrapped in rice paper and served with a sweet and sour dipping sauce. (2 per order)

Spinach and Artichoke Dip

spinach, artichoke hearts, and roasted red peppers are blended with cream and a combination of cheeses; served with toasted pita points

Panko Chicken Tenders

Japanese breadcrumb encrusted chicken tenders are bathed in hot oil until crisp, served over field greens with a chipotle aioli sauce.

Roasted Vegetable Quesadilla

roasted red pepper, green onion, red onion, zucchini, manchego and goat cheeses are combined with slice portabella mushrooms and placed in a tortilla finished with a smoked jalapeno sauce.

Hummus Platter

one of the delmar's favorite dishes. House made hummus and black olive tapenade served with fresh tomatoes, pepperocini, red onions and pita toast. (serves 2)

BBQ Beef Potstickers

ground tenderloin blended with napa cabbage and Asian seasonings fills potsticker pastry. Sauteed and drizzled with a hoisin barbeque reduction; accompanied by BBQ slaw.

Tenderloin Quesadilla

freshly sliced tenderloin strips over spinach, blue cheese, mozzarella cheese and caramelized onions folded into a tortilla and topped with toasted red pepper sauce. (serves 2)

Frito Misto

a feast of shrimp and calamari are flash fried in our own spicy breading; served with flash fried spinach and accompanied by a sweet and sour dipping sauce.

Antipasto Plate

chef's choice of three cheeses alongside marinated vegetables, poached pear chutney and crostini.

House

mixed greens, carrots, onions, and tomatoes in our house vinaigrette.

Pear

field greens, caramelized onions, poached pears, blue cheese and toasted pecans in a red wine vinaigrette.

Mayfair

chopped lettuce with crisp bacon, manchego cheese, avocado, tomato, carrot and onion tossed in classic st. louis mayfair dressing.

Caesar

traditional style

Stuffed Chicken

a delmar favorite! sauteed until just crisp, this succulent chicken breast is stuffed with a sun dried tomato cream cheese and baked to perfection. Topped with an herbed butter, served with whipped p

Four Cheese

our crust is brushed with olives oil, then dressed with a medley of mozzarella, blue cheese, asiago and pecorino cheeses and topped with fresh basil and sun dried tomatoes.

BBQ Chicken

house smoked chicken is diced and placed on a barbeque coated crust then topped with caramelized onions and mozzarella cheese.

Pesto Chicken

smoked chicken on a pesto brushed crust and topped with sun-dried tomatoes, mozzarella and pecorino cheeses and finished with toasted pine nuts.

Veggie

roasted seasonal vegetables are served over roasted garlic oil and goat cheese, and topped with mozzarella.

Icebox

our version of a supreme! tomato sauce, pepperoni, sausage, bacon, red onion, tomato, fresh basil and mozzarella cheese.

Loopie

two hand packed burgers with bacon, avocado, lettuce, manchego cheese and chipotle aioli.

North-Sider

two hand packed burgers are slathered in our special sauce then topped with American cheese, lettuce, tomato, onion and pickle.

Portabella

marinated portabella mushrooms with roasted red peppers, caramelized onions and asiago cheese

Portabella Ravioli

a wonderfully rich pesto cream sauce cradles mushroom filled ravioli finished with toasted pine nuts, asiago cheese and tomatoes.

Chicken Penne

white and red sauce are blended together with house grilled chicken, asparagus, mushrooms, sun dried tomatoes, garlic and white wine to create a hearty pasta.

Blackened Tilapia

a six ounce tilapia filet is seared in our own blackened seasoning and placed on a tequila lime buerre blanc. Served with spiced black beans, spanish rice, and seasonal vegetables.

Honey Glazed Salmon

an eight ounce salmon filet is prepared to your liking and coated in a honey glaze. The richly flavored fish is laid atop a bed of cilantro-ginger basmati rice; served with seared asparagus.

Pork Chops

two meaty, five-ounce bone-in chops grilled until juicy and drenched in a cranberry demi-glaze. Served with vegetables and roasted potatoes.

Filet

a house trimmed eight-ounce filet is grilled to your specifications, then topped with a mushroom demi-glaze and stuffed with crawfish. Served with an herbed gouda potato cake, fresh asparagus, and ba