New Menus

New Menus

1938 Restaurant- 2014 Menu



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

Scallops- Blackened scallops with a sweet and tangy pineapple salsa- 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, seasonal berries, candied nuts, goat cheese, and Chef's signature Vanilla Bean Vinaigrette- 10



Filet - Hideaway's Tenderloin served with julienne vegetables, potato hash and roasted red pepper demi-  40

Pan Seared Sea-bass- Sea-bass pan seared and served with julienne vegetables and tarragon infused whipped potatoes with buerre blanc- 32

Rhubarb Glazed Pork- Frenched pork chop with a sweet and tangy rhubarb glaze and served with julienne vegetables and whipped potatoes- 28


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

Rosa-Linguine noodles and julienne vegetables tossed with a Suga Rosa Sauce- 18

Milano-  Linguine noodles with wild mushrooms, asparagus, garlic chips, shallots, oregano, thyme, extra virgin olive oil, Parmesan, and a hint of marinara- 24



1938 Cake- Layers of rich double chocolate and candied cherries served with vanilla bean ice cream- 9

Creme Brulee- Creamy custard with a fired sugar topping. different seasonal flavors featured- 9

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




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Wine Spectator Grand Award