Lake Ridge Restaurant menu

3/4/15

Chef Scott's creations are a benchmark to which all other area cuisine dare be compared and ones my wife and I have had the pleasure of enjoying since the Dater Tavern days. We have never been disapp

House Salad

Fresh baby greens mixed with red lettuce and arugula served with tomato, radish and cucumber with your choice of house dressings

House Salad

Fresh baby greens mixed with red leaf lettuce and arugula served with tomato, radish and cucumber served with your choice of house dressing

Caesar

Hearts of romaine lettuce tossed in our own dressing with flat bread croutons and shaved parmesan cheese

Christina's Chop Salad

Chopped baby iceberg, Belgian endive, radicchio, red onion, tomato, candied walnuts, dried cranberries, avocado and tossed in garlic sesame vinaigrette

Tasty Tabor Salad

Marinated chicken breast served over mixed greens with bell peppers, tomatoes, toasted pecans, radicchio and jack cheese with garlic sesame vinaigrette

Turkey Salad Plate

A warm turkey salad mixed with tart cherries and toasted pecans served with side salad, greens and fruit

Caesar Salmon Salad

Chopped romaine lettuce tossed in our Caesar dressing served with grilled or blackened salmon topped with shaved parmesan cheese

The Standard

Choose turkey, roast beef or turkey salad on a toasted baguette with lettuce, tomato and mayonnaise

Chipotle Chicken Sandwich

Herb crusted chicken breast pan fried topped with tomato, arugula, jack cheese and sweet corn chipotle mayonnaise

Soup and Half Sandwich

Above choices and soup of the day

The Grilled Veggie Melt

Grilled portabella mushroom, zucchini, bell peppers, eggplant, tomato and melted Swiss cheese drizzled with balsamic vinaigrette and served on a Kaiser roll

BBQ Beef Sandwich

Roast beef, simmered in our own bbq sauce topped with caramelized onions and cheddar cheese. served on a Kaiser roll

Britney's Turkey Wrap

Turkey, lettuce, tomato, bacon, pickles, swiss cheese and bacon horseradish dressing on a garlic herb wrap

Warm Mexican Wrap

Grilled chicken, black beans, rice, tomatoes, green onion, and jack cheese on a garlic herb wrap with chipotle sour cream

Lake Ridge Melt

Roast beef & turkey, red onion, tomato, cheddar and horseradish mayonnaise on a toasted baguette

Artichoke Soufflé

Artichokes, garlic, spinach and a blend of four cheeses served with crispy french bread

Escargot

Sautéed in a garlic and shallot butter sauce and served in a French roll

Shrimp and Avocado

Caribbean spiced jumbo shrimp served over a roasted avocado and finished with a black bean salsa

Shrimp Cocktail

Four jumbo shrimp with traditional cocktail sauce

Bostonian Shrimp Dooley

Crab Cake

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli, and Napa slaw

Lobster Betty

Butter poached 5 to 6 oz lobster tail served over braised greens with a shallot sherry cream sauce

Cheese Burger

served with your choice of swiss, cheddar or provolone

The California Burger

Topped with tomato, avocado, black bean salsa and jack cheese

The BLT Blue Burger

lettuce, tomato, apple wood smoked bacon, blue cheese and crispy onions

Artichoke Soufflé

A blend of four cheeses, artichokes, roasted garlic, spinach and served with crispy bread

Escargot

Sautéed in a garlic and shallot butter sauce and served with toasted French bread

Diver Sea Scallops

The famous one we bring to all the events. Pan seared diver sea scallops served with sesame seaweed salad and finished with a curry bell pepper vinaigrette

Shrimp and Avocado

Caribbean spiced shrimp served over roasted avocado with black bean salsa

Crab Cake

Jumbo lump crabmeat with green onion, bell pepper, celery and a hint of curry served with citrus aioli

Shrimp Cocktail

Four jumbo shrimp served with a traditional cocktail sauce

Bostonian Shrimp Dooley

Lobster Betty

Butter poached lobster tail served over braised greens finished with a shallot sherry cream sauce

Petite Filet Mignon

Five ounce petite filet grilled and served over potato croquet with red wine demi glace

Tortelloni

Filled with prosciutto and aged provolone, tossed with seared chicken and broccolini in a roasted garlic cream sauce

Herb Crusted Tilapia

Six ounces of fresh tilapia coated with panko crumbs and fresh herbs, pan fried and served with citrus aiol

Pork Tenderloin

Sautéed pork tenderloin medallions finished in our famous tart cherry sauce and sprinkled with candied walnuts

Crab & Salmon Cakes

Our most popular dish, made with fresh poached salmon and lump crab meat and served with citrus aioli

Pasta Bella

Smoked chicken, sundried tomatoes, baby bellas and spinach in a white wine garlic butter sauce tossed with penne pasta and blue cheese

Chicken Rita

Sautéed chicken breast with mushrooms, sundried tomatoes and spinach in a marsala wine sauce

Chicken Francais

Dipped in an egg and Romano cheese batter, sautéed with mushrooms and finished in a lemon butter sauce

Salmon

Pan seared salmon fillet with Dijon mustard arugula vinaigrette

Shrimp Margarita

Sautéed jumbo shrimp in in a lemon lime and orange butter sauce with a splash of tequila

Red Curry Seafood Bolognese

Sauteed shrimp, scallops, lump crabmeat in a red curry stlye Bolognese sauce tossed with pappardelle pasta

Carmen's Seafood Stew

Shrimp, scallops, salmon and mussels with carrots, celery, onion and swiss chard in a garlic saffron tomato broth served over rice

Porcini Chicken

Buttermilk marinated airline chicken breast pan roasted with crimini, shitake and button mushrooms finished in a porcini mushroom sauce served over leek and sweet onion risotto

Pecan Pork Chop

Boneless fourteen ounce pork chop encrusted in pecans, pan roasted and finished with a tart cherry demi glace

Blue Cheese Stuffed Salmon

Creamy blue cheese stuffed salmon fillet oven roasted served over eggplant caponata, finished with applewood smoked bacon and baby spinach vinaigrette

Herb Crusted Swordfish

Encrusted with fresh herbs and panko crumbs, pan seared and finished with a lemon caper beurre blanc

Veal Jacqueline

Medallions of veal sautéed with shallots, shiitake mushrooms and king crabmeat in a garlic sherry cream sauce

Duck Breast

Pan seared to medium and presented with a pinot noir blackberry demi glace

Filet and Shrimp

Two three ounce petite filets topped with two jumbo shrimp in tarragon garlic butter sauce

Filet Mignon

Eight ounce filet grilled and topped with date and pancetta infused fried goat cheese finished with a red wine demi glace. (also available as au poivre with bourbon peppercorn sauce.)

Shrimp Manso

Jumbo shrimp sautéed with capers, kalamata olives, garlic, tomato, fresh basil and olive oil tossed with linguini

Pasta Bella

Smoked chicken , sundried tomatoes, baby bella mushrooms and spinach tossed with mezzi rigatoni in a white wine garlic butter sauce with gorgonzola cheese

Tortelloni

Filled with prosciutto and aged provolone cheese tossed with seared chicken and broccolini in a roasted garlic cream sauce

Red Curry Seafood Bolognese

Sautéed shrimp, scallops, lump crabmeat in a red curry style Bolognese sauce tossed with Pappardelle pasta