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| FRENCH ONION SOUP GRATINEE |
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| CLAM CHOWDER |
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| SOUP OF THE SEASON |
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| SCALLOPS WRAPPED IN BACON |
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| SHRIMP SCAMPI |
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| Baked in rich garlic and butter sauce with a hint of tomato. |
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| SHRIMP COCKTAIL |
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| Chilled jumbo shrimp served with a zesty cocktail sauce. |
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| CRAB CAKES |
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| A special blend of crabmeat and spices served with a zesty dijon dipping sauce. |
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| BACON BEEF WELLINGTONS |
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| Beef tenderloin tips wrapped in bacon, served in puff pastry shells, topped with a cabernet and caramelized onion demi-glace. |
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| ROASTED GARLIC SMASHED POTATOES |
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| Fresh roasted garlic, red bliss potatoes, chives, butter and cream. |
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| BAKED STUFFED POTATO |
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| Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions. |
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| SEAFOOD SAMPLER FOR TWO |
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| 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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| FRIED CALAMARI |
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| Fresh rings of calamari deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings. |
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| BAKED STUFFED MUSHROOMS |
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| Fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping. |
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| TOMATO AND MOZZARELLA |
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| Fresh buffalo mozzarella and vive ripened beef steak tomatoes topped with basil, extra virgin olive oil and balsamic reduction. |
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| CLAMS CASINO |
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| Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs. |
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| SIRLOIN STEAK SKEWERS |
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| Tender sirloin marinated with hoisin barbeque sauce and grilled with scallions. |
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| VEGETABLE OF THE DAY |
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| SAUCE ON THE SIDE |
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| As the perfect accompaniment: Hollandaise, Bearnaise, Peppercorn, Cabernet Demi-Glace, Roasted Shallot Demi-Glace, Teriyaki, Minted Au Jus or Garlic Butter. |
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| BAKED HADDOCK |
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| Native fillets in sherry butter and topped with seasoned bread crumbs. |
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| CRAB STUFFED SCROD |
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| Fresh scrod fillet topped with crabmeat stuffing, lightly seasoned bread crumbs and hollandaise sauce. |
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| GINGER SCALLION SWORDFISH |
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| Grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter. |
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| BLACKENED SALMON w/ ORANGE HONEY BUTTER |
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| Fresh salmon dusted with Cajun spices, seared on a red hot cast iron and topped with a medallion of orange honey butter. |
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| GRILLED SALMON |
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| Grilled with our own seasonings. |
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| GRILLED SWORDFISH |
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| Fresh swordfish steak grilled with our own seasonings. |
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| TOP SIRLOIN |
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| The steak that made us famous! No fat, no bone, just great taste. |
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| TERIYAKI SIRLOIN |
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| Our top sirloin marinated and served in a blend of soy, saki, honey and spices. |
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| OLD FASHIONED SLICED SIRLOIN |
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| Lean top sirloin, sliced by our chef, served on toast points with garlic herb butter. |
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| NEW YORK SIRLOIN |
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| 20 oz and 14 oz Our best steak, no bones about it |
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| 28 OZ. SIRLOIN FOR TWO |
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| Carved by our chef, accented with seasoned butter, and served on a sizzling hot platter. (while it lasts) |
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| STEAK AU POIVRE |
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| 20 oz and 14 oz Our New York sirloin served boneless, crusted with cracked black pepper and topped with a brandy peppercorn sauce. |
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| FILET MIGNON BEARNAISE |
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| 12 oz and 9 oz The most tender cut of all, served with this classic French sauce. |
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| TENDERLOIN MEDALLIONS AU CABERNET |
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| Sliced tenderloin topped with a savory cabernet and carmelized onion demi-glace. |
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| BAKED SCALLOPS |
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| Tender scallops baked in sherry butter and lightly topped with bread crumbs. |
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| BAKED SCALLOPS AND SIRLOIN |
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| Baked scallops served with a 7 oz. boneless top sirloin. |
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| BAKED SCALLOPS AND PRIME RIB |
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| Baked scallops served with a 10 oz. rib. |
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| BAKED STUFFED SHRIMP |
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| Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs |
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| BAKED SHRIMP AND SIRLOIN |
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| Baked stuffed shrimp served with a 7 oz. boneless top sirloin. |
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| BAKED SHRIMP AND PRIME RIB |
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| Baked shrimp served with a 10 oz. rib. |
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| SHRIMP SCAMPI |
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| Baked in a garlic and butter sauce with a hint of tomato. |
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| SCAMPI AND SIRLOIN |
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| Shrimp scampi served with a 7 oz. boneless top sirloin. |
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| SCAMPI AND PRIME RIB |
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| Shrimp scampi served with a 10 oz. rib. |
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| *PRIME RIB 20 oz “House Cut”, 16 oz, 12 oz |
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| Our award winning, slow cooked boneless rib. (while it lasts) |
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| BEEF WELLINGTON |
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| 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. |
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| HERB CRUSTED RACK OF LAMB |
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| 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) |
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| PORK CHOPS |
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| Two grilled 8 oz. boneless center cut pork chops topped with a bourbon apple chutney. |
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| LOBSTER CASSEROLE |
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| Casserole of lobster meat, cracker crumbs, and butter. |
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| LOBSTER CASSEROLE AND PRIME RIB |
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| Lobster casserole served with a 10 oz. rib. |
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| LOBSTER CASSEROLE AND SIRLOIN |
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| Lobster casserole served with a 7 oz. boneless top sirloin. |
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| CHICKEN TERIYAKI |
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| Breast of chicken, basted with compound butter and served in Teriyaki Sauce. |
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| CHICKEN OSCAR |
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| Two boneless chicken breasts lightly sautéed topped with fresh asparagus, crab and hollandaise sauce. |
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| CHICKEN FLORENTINE |
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| 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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| ROAST DUCK w/ FRUIT & BLUEBERRY COMPOTE |
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| Our rotisserie duck served with warm blueberries and mixed fruit with a hint of ginger. A unique and exciting pairing. |
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| PRIME RIB (10 oz) |
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| BAKED SCALLOPS (7 oz) |
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| CHICKEN FLORENTINE (1 breast) |
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| TOP SIRLOIN STEAK (9 oz) |
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| CHICKEN FINGERS |
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| HAMBURGER |
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| Half pound char-grilled chopped sirloin served on a freshly baked bun. |
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| SHRIMP SCAMPI |
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| Baked in garlic and butter sauce with a hint of tomato. |
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| BAKED SCROD |
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| Baked in sherry butter and lightly topped with bread crumbs. |
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| TOP SIRLOIN |
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| Lean, boneless sirloin steak. |
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| BAKED STUFFED SHRIMP |
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| Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs. |
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| BAKED SCALLOPS |
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| Tender scallops baked in sherry butter and lightly topped with bread crumbs. |
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| GRILLED CHICKEN |
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| Two boneless chicken breasts char-grilled with our own seasoning blend. |
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| FISH OF THE DAY |
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| TIRAMISU |
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| A light custard of Mascarpone cream cheese and pure whipped cream, surrounding lady fingers soaked in espresso and coffee liquer. |
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| WHITE CHOCOLATE CRÈME BRULE |
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| Cool silky smooth white chocolate custard topped with carmelized sugar. Served with whipped cream and a fresh berry. |
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| CHOCOLATE MOUSSE LAYER CAKE |
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| Rich, but not too sweet chocolate cake layered with chocolate mousse, glazed with melted chocolate and garnished with chocolate shavings. |
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| CHOCOLATE LOVIN SPOONFUL CAKE |
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| Creamy chocolate pudding between two layers of moist chocolate cake topped with chocolate brownie morsels smothered in dark chocolate. |
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| KEY LIME PIE |
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| Tart key lime filling in a honeyed, coconut graham cracker crust served on a strawberry and mango mosaic topped with fresh whipped cream. |
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| DEEP FRIED ICE CREAM |
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| French vanilla ice cream with a sugar-flaked coating, deep fried and topped with your choice of toppings:- hot fudge and grated coconut or- caramel rum sauce with bananas and pecans |
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| HOT APPLE CRISP |
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| Our award winning recipe made with fresh apples, cinnamon and brown sugar topped with French vanilla ice cream. |
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| CHOCOLATE FUDGE BROWNIE SUNDAE |
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| A freshly baked fudge brownie topped with French vanilla ice cream, hot fudge and fresh whipped cream. |
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| SWISS CHOCOLATE BREAD PUDDING AU CARAMEL |
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| Rich chocolate custard baked with French bread served warm with caramel rum sauce. Garnished with fudge sauce, freshed whipped cream and pecans. |
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| FRESH FRUIT PARFAIT |
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| French vanilla ice cream and seasonal fresh fruit with a strawberry citrus puree, topped with whipped cream. |
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| STRAWBERRY SHORTCAKE |
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| A fresh baked strawberry biscuit with fresh strawberries, strawberry sauce and sweetened whipped cream. |
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| ICE CREAM |
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| SORBET |
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| SOUP OF THE DAY |
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| FRENCH ONION SOUP |
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| BEEF STEW w/ Garlic Bread |
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| CHOWDER OF THE DAY |
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| CHILI |
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| CAESAR SALAD |
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| Crisp romaine leaves and seasoned crouton stossed with Caesar dressing and sprinkled with Pecorino romano cheese. |
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| CHICKEN CAESAR SALAD |
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| Caesar salad topped with grilled chicken. |
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| LEMON PEPPER CHICKEN SALAD |
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| Garden salad topped with grilled lemon pepper chicken. Dressing of your choice. |
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| SALAD BAR |
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| Our famous salad bar – too much to describe. |
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| SOUP AND 1 TRIP SALAD BAR |
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| Bowl of soup, chowder or French onion soup combined with one trip to our salad bar. |
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| BAKED STUFFED POTATO |
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| Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions |
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| SAUTEED MUSHROOMS |
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| Fresh mushrooms sauteed in sherry and lemon juice, lightly seasoned with white pepper and seasoning salt. |
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| CRAB STUFFED MUSHROOMS |
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|
| Fresh mushroom caps stuffed with seasoned crab meat and baked with a light cheese topping. |
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|
| CRAB CAKES |
|
|
| A special blend of crabmeat and spices served with a zesty dijon dipping sauce. |
|
|
| SCALLOPS WRAPPED IN BACON |
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| Canadian sea scallops wrapped in sugar cured bacon. |
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| CHICKEN FINGERS |
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| Deep fried chicken tenders served with a honey mustard sauce. |
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| FRIED CALAMARI |
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|
| Fresh rings of calamari deep fried and served with spicy chipotle and garnished with banana pepper rings. |
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| GRILLED PORTABELLO CROSTINI |
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|
| Grilled portabello mushrooms served with sun dried tomatoes mild yellow peppers on garlic bread and garnished with fresh tomatoes and scallions. |
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|
| BUFFALO WINGS |
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| Chicken wings marinated in Louisiana hot sauce, baked and served with bleu cheese dressing, celery and carrot sticks. |
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| BUFFALO FINGERS |
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| Deep fried chicken tenders dipped in Louisiana hot sauce and served with bleu cheese dressing, celery and carrot sticks. |
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| SHRIMP COCKTAIL |
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|
| Chilled jumbo shrimp served with a zesty cocktail sauce. |
|
|
| SHRIMP SCAMPI |
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|
| Baked in rich garlic and butter sauce with a hint of tomato. |
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| POTATO SKINS |
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| Deep fried potato skins topped with a house blend of cheese, bacon bits, scallions and Bearnaise sauce. |
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|
| 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. |
|
|
| CLAMS CASINO |
|
|
| Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs. |
|
|
| ROASTED GARLIC SMASHED POTATOES |
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|
|
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| THE DEPOT BURGER |
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| Half pound of char-grilled, chopped sirloin, served on a freshly baked bun. |
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| CHEDDAR BURGER |
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| Our hamburger topped with melted cheddar cheese. |
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| B & O BURGER |
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| Our hamburger topped with melted cheddar cheese and crisp, sugar cured bacon. |
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| CAJUN BURGER |
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| Our hamburger sprinkled with Cajun spices and topped with tomato pepper mayonnaise. |
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| MEATLOAF SANDWICH |
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| A half pound of moist “American Pâte” served on French bread and topped with a cabernet and caramelized onion demi-glace. |
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| CAJUN SWORDFISH SANDWICH |
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| Fresh swordfish, blackend with Cajun spices and served on a freshly baked bun with tomato pepper mayonnaise. |
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| DEPOT CLUB SANDWICH |
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| Grilled boneless breast of chicken served on French bread with lettuce, tomato, crisp smoked bacon and chipotle mayonnaise. |
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| CAJUN CHICKEN SANDWICH |
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|
| Boneless chicken breast blackened with Cajun spices and served on French bread with tomato pepper mayonnaise. |
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| TOMATO BASIL CHICKEN SANDWICH |
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|
| Grilled boneless chicken breast served on French bread topped with warm plum tomato and fresh basil vinaigrette. |
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| IOWA HAWKEYE |
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|
| USDA Choice corn fed sirloin on French bread topped with garlic butter and side of corn bread. |
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|
| GRILLED CHICKEN |
|
|
| Two boneless chicken breasts grilled and topped with sherry pepper sauce. Served with corn bread on the side. |
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|
| CAJUN CHICKEN |
|
|
| Two boneless chicken breasts char-grilled and seasoned with Cajun spices. Served with corn bread on the side. |
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| SIRLOIN TIPS |
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| Char-grilled sirloin tips. Try these teriyaki style! |
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| MEATLOAF DINNER |
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| One pound of “America’s Favorite Pâte” topped with a cabernet and caramelized onion demi-glace. |
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| NEW YORK SIRLOIN |
|
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| 14 ounces of our best steak. Served boneless. |
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| PRIME RIB |
|
|
| Our award winning, slow cooked, boneless rib. While it lasts. |
|
|
| BAKED SCALLOPS |
|
|
| Tender sea scallops baked in sherry butter and lightly topped with bread crumbs. |
|
|
| BAKED SCROD |
|
|
| Fresh scrod baked in sherry butter and lightly topped with bread crumbs. |
|
|
| CENTER CUT PORK CHOP |
|
|
| Char-grilled boneless center cut chop served with cinnamon apple sauce. |
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| TOP SIRLOIN |
|
|
| Grilled 9 oz. of sirloin steak, no fat, no bone-just great taste. |
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| AMARETTO DI SARONNO |
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| Almond Liqueur |
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| BAILEY’S IRISH CREAM |
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| Irish Whiskey w/ Fresh Cream |
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|
| B & B |
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| Benedictine with Cognac |
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| BENEDICTINE |
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| Aromatic Cognac Liqueur |
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| CAMPARI |
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| Bittersweet Italian Aperetivo |
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| GREEN CHARTREUSE |
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| Alpine Herb Liqueur |
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| IRISH MIST |
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| Irish Whiskey Liqueur |
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| KAHLUA |
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| Coffee Liqueur |
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| METAXA |
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| Greek Liqueur |
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| MIDORI |
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| Melon Liqueur |
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| CHAMBORD |
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| Black Raspberry Liqueur |
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|
| COINTREAU |
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| Orange Liqueur |
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| DRAMBUIE |
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|
| Scotch Liqueur with Heather Honey |
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| FRANGELICO |
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| Hazelnut Liqueur |
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| GALLIANO |
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| Licorice Liqueur |
|
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| GRAND MARNIER |
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| Cognac-Based Orange Liqueur |
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|
| OUZO |
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| Dry Greek Aperitif |
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| RUMPLE MINZE |
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| Peppermint Liqueur |
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| SAMBUCA ROMANA |
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| Anise Liqueur |
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| TIA MARIA |
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| Jamaican Coffee Liqueur |
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| VANDERMINT |
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| Mint Chocolate Liqueur |
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| SANDEMAN RUBY |
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| COCKBURN’S SPECIAL |
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| RESERVE |
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| GRAHAM’S SIX GRAPES |
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|
| FONSECA TAWNY |
|
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| (10 years in wood) |
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| TAYLOR FLADGATE |
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| (10 years old) |
|
|
| TAYLOR FLADGATE |
|
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| (20 years old) |
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| HENNESSY VS |
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| GRAND MARNIER CENTENAIRE |
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| LARRESSINGLE ARMAGNAC VSOP |
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| COURVOISIER VSOP |
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| REMY MARTIN VSOP |
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| COURVOISIER NAPOLEON |
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| MARTELL CORDON BLEU |
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| COURVOISIER XO IMPERIAL |
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|
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| GRAND MARNIER CENT CINQUANTENAIRE |
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| GLENMORANGIE |
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| OBAN |
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| KNOCKANDO |
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| GLENFIDDICH |
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| MACALLAN |
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| GLENLIVET |
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| TALISKER |
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| LAGAVULIN |
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| GLENLIVET |
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| Knob Creek |
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| Baker’s |
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| ODOULS |
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| BUCKLER |
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| SPARKLING WATER |
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|
|
| SUTTER FRE WINES |
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|
|
| DEPOT COFFEE |
|
|
| Kahlua, Amaretto and Grand Mariner |
|
|
| MEXICAN COFFEE |
|
|
| Kahlua |
|
|
| IRISH COFFEE |
|
|
| Irish Whiskey, Irist Myst and Demerara Sugar |
|
|
| SPANISH COFFEE |
|
|
| Brandy, Kahlua, and Cointreau |
|
|
| BRAZILIAN COFFEE |
|
|
| Brandy, Tia Maria and Grand Marnier |
|
|
| MONTE CARLO COFFEE |
|
|
| Frangelico |
|
|
| FRENCH COFFEE |
|
|
| Anisette |
|
|
| ITALIAN COFFEE |
|
|
| Amaretto |
|
|
| ROMAN COFFEE |
|
|
| Galliano |
|
|
| DUTCH COFFEE |
|
|
| Vandermint |
|
|
| KEOKE COFFEE |
|
|
| Brandy, Kahlua and Dark Cocoa |
|
|
| NUTTY IRISHMAN |
|
|
| Bailey’s and Frangelico |
|
|
| JAMAICAN COFFEE |
|
|
| Tia Maria |
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|
|
| BOTTOMLESS CUP |
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| ESPRESSO |
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| CAPPUCINO |
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|
