Dandelion Green Menu
Appetizers
| FRENCH ONION SOUP GRATINEE |
SEAFOOD SAMPLER FOR TWO A sampling of our appetizer favorites featuring: Clams Casino, Shrimp Cocktail, Mini Crab Cakes, Scallops Wrapped in Bacon and Crab Stuffed Mushrooms. |
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| CLAM CHOWDER | Cup Bowl | |||||
| SOUP OF THE SEASON | Cup Bowl |
FRIED CALAMARI Fresh rings of calamari deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings. |
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| SCALLOPS WRAPPED IN BACON | ||||||
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SHRIMP SCAMPI Baked in rich garlic and butter sauce with a hint of tomato. |
BAKED STUFFED MUSHROOMS Fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping. |
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SHRIMP COCKTAIL Chilled jumbo shrimp served with a zesty cocktail sauce. |
TOMATO AND MOZZARELLA Fresh buffalo mozzarella and vive ripened beef steak tomatoes topped with basil, extra virgin olive oil and balsamic reduction. |
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CRAB CAKES A special blend of crabmeat and spices served with a zesty dijon dipping sauce. |
CLAMS CASINO Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs. |
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BACON BEEF WELLINGTONS Beef tenderloin tips wrapped in bacon, served in puff pastry shells, topped with a cabernet and caramelized onion demi-glace. |
SIRLOIN STEAK SKEWERS Tender sirloin marinated with hoisin barbeque sauce and grilled with scallions. |
A La Carte Accompaniments
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ROASTED GARLIC SMASHED POTATOES Fresh roasted garlic, red bliss potatoes, chives, butter and cream. |
VEGETABLE OF THE DAY Please see our daily specials menu for today's selection. |
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BAKED STUFFED POTATO Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions. |
SAUCE ON THE SIDE As the perfect accompaniment: Bearnaise, Peppercorn, Cabernet Demi-Glace, Roasted Shallot Demi-Glace, Teriyaki, Minted Au Jus or Garlic Butter. |
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| FRESH SAUTEED MUSHROOMS |
salad bar and a choice of baked potato, rice pilaf or fresh steamed vegetable.
Fresh Fish of the Day
(while it lasts)
7 ounce sirloin or a 10 ounce cut of prime rib for an additional charge.
| CATCH OF THE DAY |
BAKED HADDOCK Native fillets in sherry butter and topped with seasoned bread crumbs. |
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BLACKENED SALMON w/ ORANGE HONEY BUTTER Fresh salmon dusted with Cajun spices, seared on a red hot cast iron and topped with a medallion of orange honey butter. |
CRAB STUFFED SCROD Fresh scrod fillet topped with crabmeat stuffing, lightly seasoned bread crumbs and hollandaise sauce. |
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GRILLED SALMON Grilled with our own seasonings. |
GINGER SCALLION SWORDFISH Grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter. |
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GRILLED SWORDFISH Fresh swordfish steak grilled with our own seasonings. |
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Grilling Instructions PITTSBURGH: black outside - raw inside RARE: red cool center MEDIUM RARE: red warm center MEDIUM: pink hot center |
Cajun Instructions Any grilled meat or fish item can be prepared "Cajun Style" -- hot and spicy on the outside, juicy inside. Please specify mild or regular. |
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Entrees
* All of our steaks and chops are cooked to order.All of our entrees are served with salad bar and a choice of
baked potato, rice pilaf or fresh steamed vegetable.
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*TOP SIRLOIN The steak that made us famous! No fat, no bone, just great taste. |
BAKED SCALLOPS Tender scallops baked in sherry butter and lightly topped with bread crumbs. |
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*TERIYAKI SIRLOIN Our top sirloin marinated and served in a blend of soy, saki, honey and spices. |
**BAKED SCALLOPS AND SIRLOIN Baked scallops served with a 7 oz. boneless top sirloin. |
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*OLD FASHIONED SLICED SIRLOIN Lean top sirloin, sliced by our chef, served on toast points with garlic herb butter. |
**BAKED SCALLOPS AND PRIME RIB Baked scallops served with a 10 oz. rib. |
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*NEW YORK SIRLOIN 20 oz and 14 oz Our best steak, no bones about it. |
BAKED STUFFED SHRIMP Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs. |
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*28 OZ. SIRLOIN FOR TWO Carved by our chef, accented with seasoned butter, and served on a sizzling hot platter. (while it lasts) |
**BAKED SHRIMP AND SIRLOIN Baked stuffed shrimp served with a 7 oz. boneless top sirloin. |
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*STEAK AU POIVRE 20 oz and 14 oz Our New York sirloin served boneless, crusted with cracked black pepper and topped with a brandy peppercorn sauce. |
**BAKED SHRIMP AND PRIME RIB Baked shrimp served with a 10 oz. rib. |
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SHRIMP SCAMPI Baked in a garlic and butter sauce with a hint of tomato. |
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*FILET MIGNON BEARNAISE 12 oz and 9 oz The most tender cut of all, served with this classic French sauce. |
**SCAMPI AND SIRLOIN Shrimp scampi served with a 7 oz. boneless top sirloin. |
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*TENDERLOIN MEDALLIONS AU CABERNET Sliced tenderloin topped with a savory cabernet and carmelized onion demi-glace. |
**SCAMPI AND PRIME RIB Shrimp scampi served with a 10 oz. rib. |
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*PRIME RIB 20 oz “House Cut”, 16 oz, 12 oz Our award winning, slow cooked boneless rib. (while it lasts) |
LOBSTER CASSEROLE Casserole of lobster meat, cracker crumbs, and butter. |
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BEEF WELLINGTON The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine demi-glace. |
**LOBSTER CASSEROLE AND PRIME RIB Lobster casserole served with a 10 oz. rib. |
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**LOBSTER CASSEROLE AND SIRLOIN Lobster casserole served with a 7 oz. boneless top sirloin. |
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*HERB CRUSTED RACK OF LAMB A full rack of New Zealand spring lamb, crusted with rosemary, sage, tarragon, basil, thyme, oregano and fresh garlic, served with minted au jus. (while it lasts) |
CHICKEN TERIYAKI Breast of chicken, basted with compound butter and served in Teriyaki Sauce. |
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CHICKEN OSCAR Two boneless chicken breasts lightly sautéed topped with fresh asparagus, crab and hollandaise sauce. |
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*PORK CHOPS Two grilled 8 oz. boneless center cut pork chops topped with a bourbon apple chutney. |
CHICKEN FLORENTINE Two boneless breast of chicken stuffed with spinach, mushrooms, and cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream. |
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SALAD BAR A LA CARTE |
ROAST DUCK /w FRUIT & BLUEBERRY COMPOTE Our rotisserie duck served with warm blueberries and mixed fruit with a hint of ginger. A unique and exciting pairing. |
For the Smaller Appetite
* All of our steaks and chops are cooked to order.Consuming raw or undercooked meats may increase the risk of foodborne illness.
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* PRIME RIB (10 oz) |
CHICKEN FLORENTINE (1 breast) |
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BAKED SCALLOPS (7 oz) |
* TOP SIRLOIN STEAK (9 oz) |
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BAKED SCROD (7 oz) |
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* All seafood combinations are half orders.
Prices subject to change.
