Dinner Menu at Pheasants Landing

Starters 

Soup of the day 4.00

Swiss onion soup 4.50

baked with croutons and Swiss cheese

Calamari lightly breaded, golden fried,

Marinara sauce 8.50 Buffalo 8.75

 Escargots 8.75

Baked in a clay pot with mushrooms caps

in garlic-herb butter

Roasted Red Peppers 8.95

with handmade fresh Mozzarella cheese and

basil pesto on French garlic bread and arrugula

Jumbo Shrimp Cocktail 9.25

with cucumber relish and cocktail sauce

Homemade spinach dumplings with herbs and mushrooms baked with Gruyere cheese 7.75

Crab Cake 8.75

Maryland Crab cake on a bed

of mesclun salad with a roasted

red peppers chipotle aioli

and balsamic reduction

Salads

Tre Colore Salad Appetizer 7.25

with crumbled blue cheese,

red onion slivers and sliced pear

 in a balsamic vinaigrette

Greek Salad Bowl 8.95

Romaine, tomatoes, cucumbers,

red onions, Kalamata olives and Feta cheese

 in a Greek lemon dressing

Baby Spinach Salad

with crisp bacon, mushrooms and tomatoes

in a raspberry vinaigrette

Appetizer 6.25 Large Bowl 8.75

Classic Caesar Salad

Romaine, croutons and parmesan cheese

Appetizer 5.75   Large Bowl 8.50

Regular House Salad 4.00

Large Bowl 6.50

with your choice of home made dressings:

Poppy seed & honey, Ranch, blue cheese, balsamic or raspberry vinaigrette

Add to any Salad

Grilled chicken breast 3.95

 Blackened salmon filet 4.50

Sandwiches served with chips

Grilled sliced flank steak wrap 9.95

with peppers and onions in a balsamic dressing

with Monterrey pepper jack cheese

in a whole wheat wrapper

Chicken Caesar wrap with sliced tomatoes,

Romaine lettuce and croutons

in Caesar dressing, 8.75

Grilled chicken Panini on focaccia

with arugula, tomato slices, provolone

 and fresh basil pesto 8.85

Side Dish

Seafood Entrees

Grilled Idaho Brook Trout 17.50

with fresh herbs and white wine

 served with fresh grilled fall vegetables

and steamed red potatoes

Panko Crusted Salmon Filet 18.50

with fall greens, tomatoes and white beans

 with a touch of garlic and white wine

Stuffed flounder filet full of crabmeat on

ginger spinach, lemon sauce and rice pilaf 18.50

 Fish and Chips 12.45

Beer battered cod filet with

Tartar sauce, fries and malt vinegar

Lighter Entrees

Grilled sesame chicken breast 12.50

on top of romaine lettuce with sliced almonds

and apples, cransins and scallions in a

citrus sesame dressing

 Sushi grade Ahi Tuna Steak 18.50

grilled rare to medium-rare, with

roasted potatoes over arrugula salad with fresh lemon juice and a balsamic reduction

Grilled sliced petit sirloin steak 14.50

over garden fresh greens tossed with

string beans, tomatoes, onions and

sliced hearts of palm in a caper

vinaigrette with toasted garlic bread

Meat Entrees

Sauerbraten, marinated German pot roast,

spätzle and marinated red cabbage 18.75

Wienerschnitzel 19.85

breaded veal cutlet, sautéed in butter,

spätzle and marinated red cabbage

Grilled chicken breast 15.50

over linguini with Cilantro, garlic, onions,

tomatoes and olives in a piquant marinara sauce

Grilled Duck Breast 18.50

with a Vermont maple glaze, blueberry sauce,

croquette potatoes and vegetable medley

Ed’s famous whole B-B-Q ribs

Sweet potato fries and red cabbage slaw 21.00

12 oz aged NY strip steak 23.75

Blue cheese herb butter

garlic mashed potatoes vegetable medley

Center cut filet mignon 26.00

 with bacon wrapped shrimp

Merlot-tarragon sauce, garlic mashed potatoes

Pork Tenderloin 16.75

Pan seared medallions with a Jack Daniels- shallot sauce, served with creamy cheese

polenta and vegetable medley 

Vegetarian Dishes

Cheese Fondue for two: 14.50 per person

The Chef’s blend of three Switzerland cheeses

melted in white wine with a touch of garlic,

bread cubes and apples for dipping

Eggplant Rollantini 14.25

Sliced grilled eggplant filled with ricotta cheese,

baked with Mozzarella and marinara sauce

Penne pasta and a medley of fall vegetables

 and greens sautéed with garlic

 in virgin olive oil or marinara sauce 12.50