New Menus

New Menus

1938 Restaurant- 2015 Menu



Lamb Lollipops- Succulent lamb with candied walnuts, cherry chutney and a mint balsamic reduction- 16

Baked Brie- Flaky phyllo dough wrapped around creamy brie and baked to golden brown perfection served with artisan french bread and raspberry coulis- 14

Scallops- Served with a silky buerre blanc sauce and a squash chip- 16


House- Mixed Greens, Tomatoes, Cucumbers, and Red Onion with choice of Balsamic, Vanilla Bean, Champagne, Ranch or Oil & Vinegar Dressing- 8

Signature- Mixed greens, Macerated Cherries, Candied Nuts, Goat Cheese, and Chef's Maple Balsamic Vinaigrette - 10



Blue Cheese Demi Filet - Hand cut Tenderloin with a Blue Cheese Demi and served with Seasonal Vegetables and Chef Potatoes-  40

Blackened Sea-bass- Sea-bass Blackened with a Buerre Blanc and served with Seasonal Vegetables and  Chef Potatoes-38

Amaretto Nut Crusted Pork- Frenched pork chop crusted in Pecans with an Amaretto Cream Sauce and served with Seasonal Vegetables and Chef Potatoes- 30


Classic-Linguine noodles served with a classic Marinara or creamy Alfredo- 18

Rosa-Linguine noodles and julienne vegetables tossed with a Suga Rosa Sauce- 20

Scampi-  Linguine noodles with Scallops, Shrimp. Spinach, Sun-dried Tomato, and a Buttery Garlic Cream Sauce- 30

Mediterranean-  Linguine noodles with Sun-dried Tomatoes, Feta, Spinach, Olives, and Wine in a Creamy Butter Sauce- 28



Flavor of the Month Cheesecake- Chef Josh loves changing up the flavors on his amazing cheesecake! Your server will love to tell you what delightful new recipe Chef has come up with! - 9

Featured Creme Brulee- Creme Brulee is never boring, but Chef Josh can not help but create new taste sensations! Your server will love to tell you all about the latest creation! - 9

Lemon Chiffon Cake- Tart and light lemon cake topped with a creme anglaise and mixed berries- 9