Johnny’s Steakhouse

Lunch

Spicy Italian Beef Sandwich

Thin shaved roast beef piled high on our own focaccia bread, topped with melted mozzarella, basil pesto, red onion, and spicy giardinera vegetable mix with your choice of lunch side.

Dinner

Veal Saltimbocca alla Romana

We start with tender scaloppini of veal skewered with prosciutto and fresh sage leaves sauté it in butter and finish it with a sauce of white wine, capers, sundried tomato pesto, fresh squeezed lemon. Served on a bed of buttered fettuccine with shredded parmesan.

Baratta’s

All dinner options are served with a cup of soup, a dinner salad, soft drink and dessert for $20.08

Chicken Amaggio

Marinated chicken breast rolled in bread crumbs and char-grilled. Served over linguini with roasted red peppers and mushrooms and topped with our Amaggio sauce made with olive oil, white wine, lemon juice, garlic and basil.

Baked Lasagna

Layers of pasta, seasoned beef, Italian sausage, fresh vegetables and ricotta cheese smothered in our red sauce and baked with mozzarella cheese.

Cajun Chicken Pasta

Penne pasta, chicken, roasted red peppers and mushrooms in a Cajun cream sauce.

Shrimp Linguini

Linguini in our rich and creamy lemon sauce finished with shrimp, artichokes, sun-dried tomatoes and fresh spinach.

Eggplant al Forno

Thin slices of fresh eggplant layered with ricotta, mozzarella and fresh marinara, then baked and served with spaghetti.

Trostel’s Dish

Selection One

Appetizer: Chilled Tequila Lime shrimp cocktail with avocado, cilantro and spicy chipotle cocktail sauce.

Salad: Garden Tomato and Mozzarella Basil Chiffonade with Balsamic vinegar and extra virgin olive oil.

Entrée: Cider Glazed Iowa Pork Loin with Boursin Yukon mashed potatoes and thyme brandy glaze.

Selection Two

Salad: Garden Tomato and Mozzarella Basil Chiffonade with Balsamic vinegar and extra virgin olive oil.

Entrée: Moroccan Chicken Tender with Israel couscous and ginger orange sauce.

Dessert: Crème Brulee with summer berries.

Trostel’s Greenbriar

Lunch

Selection One

Salad: Field Green Salad with creamy buttermilk ranch.

Sandwich: Prime Beef Sliders with three mini hamburgers on garlic potato rolls garnished with chill mayonnaise.

Dessert: Chocolate Parfait

Selection Two

Appetizer: Jalapeno Poppers

Salad: Raspberry Walnut Salad Spring greens with julienne apples, Maytag blue cheese and raspberry vinaigrette; topped with grilled orange tarragon chicken breast and candied walnuts.

Dessert: Chocolate Parfait

Dinner

Selection One

Appetizer: Chilled Tequila Lime Shrimp cocktail with avocado, cilantro and spicy chipotle cocktail sauce.

Salad: Summer Garden Tomato Chopped salad with Italian vinaigrette.

Entrée: Slow Roasted Rosemary Iowa Pork Loin with applewood bacon and braised green beans, finished with peppered marsala jus.

Selection Two

Salad: Summer Garden Tomato Chopped salad with Italian vinaigrette.

Entrée: Herb Braised Chicken on a bed of linguine with garlic, lemon and extra virgin olive oil.

Dessert: Housemade Tiramisu Centro

Insalata Caprese

Fresh sliced Iowa tomatoes, fresh mozzarella, Sunstead Farms basil, Sicilian olive oil and sea salt.

Seafood Manicotti

Fresh pasta rolls filled with shrimp, crab, halibut, ricotta cheese and herbs, baked in white sauce and topped with toasted bread crumbs.

Lemon Buttermilk Panna Cotta

Cool Italian custard served with fresh blueberries and blueberry sauce.

Gateway Market

Starters: (Choose one)

Shrimp Papagayos Shrimp filled with crab and queso chihuahua wrapped in grilled Thuman’s bacon.

Hummus Roasted red pepper hummus with grilled pita points, cucumbers, olives and feta cheese.

Arrancini Arborio rice croquettes filled with pepperoni, salami and mozzarella cheese.

Entrees: (Choose one)

Trio of Ceviche Shrimp with avocado and tomato; red snapper cilantro and lime; scallop and crab.

Taco Truck Trio Arrachera steak with chopped onion, cilantro, lime and chile di arbol salsa; lamb barbocoa; carnitas.

Slider Sampler Memphis BBQ pork with creamy slaw; Gateway cheeseburger with caramelized onions and “Shack Sauce”; mini lobster roll.

Lunch

Gnocchi

Eggplant Parmesan

Ricotta – Ravioli

Clam – Sausage

Spinach

Caprese

Dinner

Scallops – Vegetables

Halibut – Peppronata

Salmon – Risotto

Chicken – Linguine

Pork Chop – Fingerling Potatoes

Braised Beef – Fresh Pasta

Pancetta – Linguine

Amatriciana – Pasta

Mezzodi’s

First Course: Pear and Walnut Salad Field greens tossed with roasted pears and gorgonzola cheese in a light Champagne vinaigrette.

Second Course: (Two options)

Chicken Carcuro Breast of chicken encrusted in Romano and Asiago cheese; sauteed to perfection and baked to a golden brown topped with a white wine shallot olive oil reduction with roma tomatoes, roasted peppers and fresh basil with potato of the day and seasonal veggie.

Smoked Chicken Orecchiette Smoked chicken with wild mushrooms, roasted red peppers, tossed in a sundried tomato cream sauce.

Dessert Mezzodi’s famous Chocolate Falling Down Cake with raspberry and chocolate glaze with scented vanilla bean ice cream.

Splash

Lunch

In the oyster bar choose two options from our lunch and raw bar menu with a value not to exceed $12.95 and receive them for $20.08.

Dinner

The first course will be a soup or salad using locally grown produce. The second course will be a choice between two different entrees, either both using fresh seafood or a fresh seafood and then meat option, and the third being a seasonal sorbert.

Jethro’s BBQ

Lunch

Two can enjoy a lunch portion of our St. Louis ribs and choice of side.

Dinner

A full slab of St. Louis style ribs and choice of two sides.

D’Jango

Dinner

Starter Cours: Heirloom tomato salad

Entrée: 5oz Bavette steak frites with choice of sauce (bordelaise, béarnaise, Roquefort, au poivre)

Dessert: Profiteroles

Azalea

First Course: Iowa Heirloom tomato Gazpacho with Avocado. Mixed Greens Salad with blue cheese, grapes, spiced walnuts and Azalea house vinaigrette.

Entrée: Pan Roasted Statler Chicken Breast with Cleverly Farms potato leek gratin. Wood Roasted Niman Ranch pork loin stuffed with roasted garlic, Spinach and hard herbs, Cleverly Farms green beans, sweet corn spaetzle and Mission fig, red wine pan-sauce.

Dessert: Sorbet Trio White peach, raspberry, passion fruit lemon semi-fredo with stewed blueberries, almond milk, Pistachio biscotti.

Alba

Lunch

Appetizer:

Spinach

Balsamic Vinegar/ Golden Raisins/Red Onions

Add Chicken or Shrimp

Spicy Cold Tomato Soup

Green Peppercorns/Basil/Grilled Cheese

Green Asparagus Soup

Cremini Mushrooms/Olive Oil/Sea Salt

Entrée

Choice of: Hand cut potatoes, salad, or soup

Lil’ Danny Cheese Burger

Pickled Red Onions/ Sharp Cheddar

Panko Salmon Burger

Avocado Mayo/ Jicama Slaw/Cumin

Pork Burger

Pickled Jalapeños/Fontina Cheese/ Pineapple

Toasted Ciabatta

Proscuitto/Beets/Asparagus

Mac & 3 Cheese

Paprika/ Breadcrumbs/Ham

Seafood Linguini

Kalamata Olives/ Feta Cheese/ Tomatoes

Beef Stroganoff

Country Mash Potatoes

Chicken Picatta

Linguini/Capers

Smokey Meatloaf

Country Mash Potatoes

Succotash/Chorizo Fries/Homemade Mash/Fresh Veggies/

Jalapeño Corn Bread and Jam

Dinner

Appetizer or Dessert:

Spinach

Balsamic Vinegar/Golden Raisins/Red Onions

Red & Golden Beets

Deviled Egg/Honey Citrus/Bottarga

Warm Summer Salad

Asparagus/Cremini Mushrooms/Goat Cheese

Spicy Cold Tomato Soup

Green Peppercorns/Basil/Grilled Cheese

Toasted Farro Salad

Mint/Beefsteak Tomatoes/Greek Feta

Green Asparagus Soup

Cremini Mushrooms/Olive Oil/Sea Salt

Entrée:

Pork Loin Duo

Chorizo/Pickled Cherries/Corn

Duck Breast

Blueberries/ Spinach/Goat Cheese

N.Y. Strip

Chimichurri/Succotash/Shrimp

Farmers Market Veggies

Daily Creation

Red Wine Poached Salmon

Spinach/Tomatoes/Sultanas

Prosciutto Wrapped Trout

Buttermilk Mashed Potatoes/Asparagus/Red Pepper Oil

Halibut

Saffron/ Zucchini/ Cracklin

Pecan Encrusted Catfish

Chicken Livers/Hard Egg Salad

Chive Potato Gnocchi

Prawns/Mascarpone/Truffle Oil

Court Avenue Brewing Company

Offering a different special every day

Christopher’s

Appetizer: Roasted Pear Salad,

Entrée: Choice of either Christopher’s specialty, Chicken Parmigiana or Pan Fried Walleye.

Dessert: Choice of our famous Chocolate Falling Down Cake or Homemade Cheese Cake.

Sam & Gabes

Dinner

Entrée: Choose One

Fresh crab-stuffed Canneloni al Forno, served with salad.

Ten-oz. prime New York Strip, served with salad.

Steak DeBurgo tips on choice of rice or pasta, served with salad.

Tursi’s Latin King

Toasted Ravioli appetizer, a dinner salad with your choice of dressing.

Shrimp Pomodoro (This dish is a classic southern Italian meal that you can find along the coast of southern Italy).

Following dinner will be a Cannoli sample.

Torroco! Italian Grill

Appetizer: Local mixed green salad with a roasted tomato vinaigrette.

Entrée: Homemade gnocchi with sautéed local summer vegetables, sweet corn broth & crisp La Quercia speck.

Dessert: Tiramisu with espresso syrup.

Mojo’s on 86th

Catch 2008: Sesame Seared Salmon on an Asian Cucumber Salad with Sweet Soy Sauce and Shrimp Rangoon.

Adelsheim, Pinot Gris, Willamette Valley,Oregon, 2006

Mojo 2008:

Grilled Beef N.Y. Strip on a Horseradish Potato Gratin with heirloom tomatoes, crumbled Maytag Blue Cheese and House made Worcestershire sauce.

J. Vidal-Fleury, Grenache Blend, Gigondas, France, 2000

Desserts:

Passion Fruit Sorbet

Vanilla Bean Crème Brulée

Key Lime Cheesecake

Grand Marnier Chocolate Mousse Cake

Mixed Berry Cobbler

Caramel Apple Torte Ala Mode

White Chocolate and Macadamia Nut Ice Cream

Le Jardin

Choice of appetizer of dessert:

Maytag Blue Cheese Croustade Blue cheese broiled on baguette with green grapes and smoked almonds.

Zucchini cake with curry aioli, mint and almonds.

Mesclun Salad with dried cherries, walnuts, crumbled goat cheese and truffle balsamic vinaigrette.

Homemade Poundcake with rhubarb-strawberry jam and fresh whipped cream.

Choice of entrée:

Chicken Crepes Provençal Rolled chicken crepes with marinated grape tomatoes, basil, comte cheese and provençal tapenade.

Grilled 1/2 lb. ribeye steak burger Served open face on ciabatta bread with green peppercorn cheese, roasted leeks, fig mustard and broiled asparagus.

Nick’s Bar & Grill

Lunch (available 11 a.m. to 4 p.m.)

Calamari Greek Salad

Blackened Tilapia with Southwestern Rice and Avocado Salsa

Chicken Pesto Pasta

Steak Medallions Bordelaise

Dinner: (available 4 p.m. to close)

Same menu, but the diners also get a choice of an appetizer.

Chicken Quesadilla, Provolone Wedges or Crab Stuffed Shrimp

Choice of dessert:

Key Lime Pie or Strawberry Shortcake

Cosi Cucina

Lunch Promo (available 7 days a week from 11 a.m. to 3 p.m.)

Choose any 2 of the listed entrees for $20.08 plus tax.

Ziti Cucina, Classic Italy, Fresh Tomato Linguini, Fettucine Alfredo, Meat Lasagne, Mushroom Lasagne, Baked Rigatoni

Dinner Promo (available 7 days a week 4 p.m. to close)

Pick one Item from each section for $20.08

First Course: House Salad, Caesar Salad, Cup of Minestrone, Bruschetta Appetizer

Second Course: Ziti Cucina, Classic Italy, Fresh Tomato Linguini, Fettucine Alfredo, Meat Lasagne, Mushroom Lasagne, Baked Rigatoni

Third Course: Marbled Chocolate Brownie, Creme Brulee, Hot Apple Cake

No corkage fee