Appetizers

Smoked Salmon with cream cheese, capers, and minced red onion served on toast

Spinach and Cheese Triangles - fresh spinach and feta cheese baked in flaky, buttered filo pastry

Beer Battered Deep Fried Shrimp served with fresh fruit salsa

Savory Mushroom Pie - fresh mushrooms, garlic, wine, and cheese, baked with puff pastry

Crab Cake with small green salad

Pasta
pasta dishes include dinner salad, rolls and butter

Pasta Primavera with Grilled Shrimp - fresh julienne vegetables and shrimp sautéed in garlic butter with linguini

Chicken Parmigiano - Italian seasoned and battered chicken breast sautéed and finished in the oven with marinara sauce and parmesan cheese

Pasta Carbonara - Linguini tossed in a creamy sauce with bacon, garlic, and parmesan cheese

Pasta Alfredo - Linguini with our own rich alfredo sauce

Pasta Bleu Formaggio - Linguini with bleu cheese and walnut sauce

Pasta Marinara - Linguini with our own marinara sauce

Pasta Limone - Linguini tossed with smoked ham, tomato, garlic, fresh lemon and cream

Vegetarian

Vegetable Strudel - Fresh steamed vegetable melange baked in flaky filo pastry accompanied with white wine and cream sauce. Served with dinner salad

Midwest Favorites
include dinner salad, potato, vegetable of the day, and rolls & butter

Charbroiled USDA Choice Aged Beef

Petite Filet Mignon - 6 oz. Beef Tenderloin

Ribeye - 12 oz. Prime Cut

New York Strip - 10 oz. Strip Loin

Rattlesnake - beef tenderloin tips, breaded and deep fried, served with herb garlic sauce

Country Style Catfish - boneless filet , fresh breaded and deep fried to golden perfection

Church St. Pub Classics
include dinner salad, potato and vegetable of the day

Steak McMann - USDA Choice strip steak served on crispy hash brown potatoes, topped with plenty of sautéed onions and bordelaise sauce

King Size Pork Chop - 1 lb. loin pork chop charbroiled to tender, moist perfection with garlic and herb butter

Pub Salmon - Filet of salmon baked en papillote with our own special sauce of baby shrimp, aromatic vegetables, fresh mushrooms, and herbs

Charbroiled Ribeye Steak with black peppercorn and flamed brandy sauce

The following entrees include dinner salad, potato and vegetable of the day, rolls and butter

Fish

Trout 3 Ways - Idaho rainbow trout pan fried and finished with your choice of Meuniere - butter and fresh lemon, Almondine - butter, toasted almonds, and fresh lemon, or Grenobloise - butter, fresh lemon, capers and walnuts

Chicken

Stuffed Chicken Breast - with ham, aromatic vegetables, and pine nuts, served with supreme sauce

Beef

Beef Tenderloin with Hunter Style Sauce of fresh tomato, mushrooms, onion, smoked bacon, and our own demiglaze

Veal

Veal Crabhouse - Tender veal medallions sautéed and finished in the oven with crab meat, shallots, and Swiss cheese

Pork

Pork & Caramelized Onions - Sautéed slices of lean pork loin, shallots and red wine served with sweet caramelized onions

Wienerschnitzel - Lightly breaded and pan fried pork loin

Pork Tenderloin Medallions with Bourbon Pecan Sauce

Sauteed Pork Medallions with Bleu Cheese and Fried Scallions