Lobdell's Menu, Spring 2015
Appetizers
Three Cheese Risotto Tots
5Truffle Aioli, Cheeses
Baked Goat Cheese
6Pancetta-Tomato Sauce
Charcuterie Plate
7Your server will describe this week’s selection.
Soups & Salads
Bacon Cheddar Potato Soup
4Russet potato, house made bacon, cheddar, sour cream, chive
Featured Soup
4Your server will describe this week’s preparation.
Roasted Squash Salad
8Mixed greens, kabocha and butternut, Asian pear, pepita clusters, blue cheese croutons, maple-balsamic vinaigrette
Lobdell’s Salad
5Werp Farms arugula, pickled rhubarb, toasted pecans, local dried cherries, fresh ricotta, vanilla gastrique
Green Salad
4Field greens, assorted vegetables, your choice of house-made dressing
Dressings: Vanilla Gastrique, maple-balsamic vinaigrette, creamy garlic, Fustini’s oil & vinegar
Sandwiches
Cobb
7Local turkey, house-made bacon, avocado aioli, spinach, house focaccia
Mozz Melt
6A trio of mozzarella, roasted tomato, arugula, herbed bread
Cuban
8Pulled pork, ham, pickle, swiss, whole grain mustard, chimichurri aioli, house focaccia
Entrées
Served with choice of soup or green salad
Frikadeller
11Veal, chicken, mushroom veloute
Angelhair A La Grecque
11Grilled artichoke hearts, roasted tomato, mushroom, red pepper, red onion, garlic, spinach, feta
2Add grilled chicken.
Bulgogi Steak
13Asian marinated tenderloin, shiitake, carrot, bell pepper, garlic, scallions and sesame gastrique
Seared Sea Scallops
13Leeks, fresh herbs, lemon, capers, garlic, shallot, chardonnay cream sauce
Pork Scaloppini
12Local pork tenderloin, garlic, shallot, mustard, Riesling butter sauce, with apple cabbage compote
Academic
Programs
