Salads & Starters
|Tuscan Tomato Soup|
Half quart (16 ounces) chunky cream of tomato soup with basil and parmesan.
|Oak & Vine Garden Salad|
Chilled mixed greens with cherry tomato, cucumber, and red onion, tossed with a balsamic vinaigrette.
|Roasted Beet Salad|
Mixed greens, slow-roasted beets, craisins, candied nuts, and goat cheese tossed with an orange ginger dressing.
|Grandma’s Meatball Parmigiana|
Three-beef, veal, and pork blend meatballs served with mozzarella, shaved-parmesan and marinara.
Springside Inn’s famous soufflé made with New York State cheddar.
Boneless breast of chicken lightly dusted with flour, roasted vegetables, with ancient grains.
|Panko Crusted Chicken|
Chicken breast layered with pesto, spinach, roasted red peppers, tomato and fresh mozzarella, garlic aioli, roasted vegetables, and ancient grains.
|Chicken Parmesan with Spiral Pasta|
Chicken parmesan over spiral pasta with marinara, parmesan cheese, and mozzarella.
|Homestyle Meatloaf with Brown Sugar Glaze|
Delicious meatloaf with a brown sugar glaze, served with red-skinned mashed potatoes and roasted vegetables.
Slow-roasted seasoned beef with roasted carrots, red potatoes, Spanish onions, in a rich beef gravy.
An 8-ounce, 30-day wet-aged sirloin cap steak served with a cabernet franc wine sauce and herbed butter, red-skinned mashed potatoes, and roasted vegetables.
|New York Style Cheesecake||$8.00|
|Ultimate Chocolate Cake||$8.00|