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PDF logoLobdell'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

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