Trio image 1

Trio image 2

Trio image 3

PDF logoLobdell's Menu, Spring 2016


  5Margherita Dip

House boursin, marinara, Asiago, basil chiffonade, garlic crostini

  6Red Eye Shrimp

Grilled gulf shrimp, grits, red-eye gravy

  7Charcuterie Plate

Ask server for this week’s selection


  4Zesty Cabbage Soup *

Tomatoes, dill, jalapeño, Beluga lentils

  4Featured Soup

Ask server for this week’s preparation


Choice of dressings: classic vinaigrette, creamy Greek vinaigrette, green goddess, Fustini’s Coratina extra virgin olive oil & 12 year traditional balsamic vinegar

  8Greek Chicken Salad *

Romaine, grilled breast, feta, golden beet relish, Kalamata olives, pickled peppers, hearts of palm, cherry tomato, creamy Greek vinaigrette

  6Lobdell’s Salad *

Frisée, lardons, poached egg, herbed croutons, classic vinaigrette

  4Green Salad *

Field greens, assorted vegetables, herbed croutons, choice of house dressing


Presented with choice of soup or green salad and appropriate accompaniments


Seared beef strip, oyster mushrooms, jus lie, bleu cheese butter


Mushrooms, spinach, roasted tomato, garlic, basil chiffonade, Asiago

  • Add shrimp - 3
  • Add grilled chicken - 2


Pancetta, shiitake, fresh basil, lemon-garlic cream

  13Grilled Lamb Chops

Herb grilled, ginger-pear chutney, balsamic cipollini


Presented with black bean-corn-quinoa *

  7Honey-Pineapple Glazed Turkey

Slaw, Swiss, house cinnamon swirl bread

  6Bistro Chicken Club

Lightly spiced breast, house bacon, field greens, boursin, red onion, sun-dried tomato aioli, house focaccia

  8Pastrami Panini

Pepper jack, pickled red onion, whole grain mustard aioli, field greens, house focaccia


Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.

* Items may be prepared with gluten free products

Section Navigation Academic Programs
up arrowscroll bardown arrow