Restaurant Week Menus

Available Tuesday, July 26 to Saturday, July 30 only * Dine and carryout available

First Course
Choice of 1

Mexican Street Corn Dip
The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon! Served with fresh tortilla chips.

Chicken, Shrimp & Sausage Gumbo
Chef TJ’s family recipe

Entrée Course

Walleye Sandwich – 20.22
Potato encrusted walleye filet on a bakery fresh hoagie topped with house made tartar sauce, lettuce, tomato and red onion. Served with summer slaw and pub fries.

BBQ Ribs – 30.22
Slow cooked fall off the bone baby back ribs dry rubbed with chipotle seasonings and served with pub fries

Dessert Course

Cherry Almond Bread Pudding

$25

Starter
Natchitoches – hand-pies filled with creole impossible “meatloaf” with the Cajun trinity and spices, served with Voodoo dip

Entrée
Red Beans and rice with andouille sausage and chicken

Dessert
Pecan praline pie squares

Open 11 A.M.- 8:45 P.M.  Carryout available 

$35.22
Includes 1 glass of house wine or draft beer

1st Course:
Bruschetta- garlic tomatoes served with grilled sourdough bread. Garnished with EVOO, balsamic glaze, fresh basil, and parmesan cheese.

2nd Course- Pick one:
• Country style fried Pork Ribeye topped with a honey-chipotle BBQ sauce; served with smashed red-skin potatoes & southern style green bean (onions & bacon).

OR

• Marinated & grilled beef medallions with gulf shrimp on top of Sauteed gnocchi (it’s like a potato dumpling!) tossed with caramelized onions and mushrooms in a garlic cream sauce topped with arugula and Parmesan cheese.

3rd Course:
Peanut Butter Fudge with an Oreo crust topped with Chocolate Sauce, and whipped cream.

Carryout and delivery available

Dinner for 1 – $25.22

Choice #1
8oz Fillet Mignon
Or
12oz Prime New York Strip
Served with side salad, fries or seasoned potatoes and Texas toast

Dinner for 2 – $25.22

Choice #2
Choice of appetizer to share
Two orders of Chicken Chunks

Choice #3
Choice of appetizer to share
Choice of any two quesadillas:
Steak • Chicken

Dinner for 2 – $20.22

Choice #4
Choice of appetizer to share
12” Traditional Pizza (Up to 4 Toppings

Available Appetizers
Fried Green Beans
Jalapeno Poppers
Pretzel Sticks
Brussels Sprouts
Southwest Eggrolls
Cheddar Cubes
Cheese Sticks
Seasoned Fries

Salad Selections

Your choice soup of the day or Romaine Salad, Spinach Salad, Caesar Salad
Substitute a Carvers Wedge Salad for $4

With your choice of: Mashed potatoes, au gratin potatoes, baked potato, rice pilaf,
French fries or roasted vegetables

$25.22 Entrée Selections

Carvers Meatloaf
10oz of our filet, strip and ribeye blend
with a sweet heat glaze

$30.22 Entrée Selections

BBQ Salmon
7 oz. fresh wild-caught Scottish Salmon fillet
with our sweet house BBQ sauce

Prime Rib
7 oz. rubbed with our house herb crusted then slow
roasted overnight – a Carvers specialty

$35.22 Entrée Selections

Stacked Filet
6 oz filet topped with sauteed mushrooms, bleu cheese sauce
crispy onion straws and diced bacon

Filet Stroganoff
6oz Filet mignon tips sautéed in butter with garlic, onions, mushrooms,
in a rich cream sauce over buttered egg noodles

Dessert Selections

Strawberry Short Cake
Or
Chocolate Mousse

Restaurant week charity menu not valid with any coupons or discounts

CHAPPYS RESTAURANT WEEK THREE COURSE DINNER – $25.22

Chappys Cajun Shrimp Boil

Homemade Cole Slaw to Start

Wild Caught Shrimp, Fresh Brentlinger’s Corn, Smoked Sausage & Red Potatoes Boiled in Cajun Seasonings, Lemon & Garlic and served with French Bread

Chappys Chocolate Texas Sheet Cake for Dessert

-OR-

Choose your Entrée – Three Course Dinner for $25.22

Brentlinger’s Fresh Corn Chowder to Start

ENTRÉE:

(Served with choice of 2 sides)

• 1/2 Slab Slow Smoked BBQ Ribs
• 2 Pork Chops – Beer Brined or Grilled
• Beer Battered Cod Grilled or Blackened Mahi Mahi
• Smothered Chicken Breast
• Chappys 4 piece Fried Chicken
• Chicken and Waffles
• Beer Battered or Cajun Fried Shrimp
• Boneless Chicken Breast – Grilled, Blackened, Fried or BBQ

Chappys Chocolate Texas Sheet Cake for Dessert

CHAPPYS BUCKEYE VODKA MULE – 8.95
Buckeye Vodka, Gosling’s Ginger Beer and a touch of Cranberry Juice

$35.22

•Chop House Filet – Fork tender seasoned with our house seasoning, and served with a baked potato or a jumbo sweet potato.

$30.22

•Chop House Prime Rib – The best prime rib in town seasoned to perfection served with hot au jus, paired with a baked potato or a jumbo sweet potato.

$30.22

•Grilled North Atlantic Salmon –Char-grilled, seasoned with lemon pepper and topped with a seasonal garnish. Served with rice and steamed broccoli.

All of our Restaurant Week entrees are served with a choice of salad or soup, and finish dinner with our delectable Cheesecake.

Tuesday to Saturday only

3-course $42.22

1st Course
House Salad
mixed greens, cucumber, radish, honey balsamic vinaigrette
OR
Arugula Salad
arugula, blueberries, candied pecans, citrus vinaigrette

2nd Course
Brisket
coffee rubbed smoked brisket, loaded twice baked potato (creme fraiche, bacon, green onion), BBQ sauce
OR
Falafel
fried falafel, roasted sweet potato salad with arugula tossed in citrus vinaigrette, tzatziki yogurt sauce, beet chips
OR
Mojo Pork
slow roasted marinated pork shoulder, yuca puree, roasted carrots, chimichurri sauce

3rd Course
Sorbet
watermelon – Raspberry sorbet with lime zest and Hawaiian black salt
OR
Strawberry Cloud Cake
strawberry marshmallow cake, chocolate cracker crust, macerated strawberries

Celebrate with a 3-course meal for $30 (plus tax, bev and gratuity).

First Course
Caesar Salad Supreme — romaine, grated parmesan, and herbed croutons, chopped red peppers, blue cheese
Strawberry Field Green Salad – mixed greens, Figlio Vinaigrette, strawberries, herbed croutons, or
Peasant Salad – lettuce, spinach, bacon, egg, onion,cheddar, peas, peppers and Peasant Dressing.

Second Course
Chicken in Roasted Pepper Cream Sauce — on linguine with grilled chicken, fresh mushroom, spinach and asiago, or
Blackened Shrimp Pasta — on linguine with spicy tomato/cream sauce, chorizo sausage and broccoli, or
Wild Mushroom Pizza – Sauteed shitake and crimini mushrooms, blue cheese, fontina, scallions and pinenuts, or
Shrimp Pesto Pizza – Shrimp sautéed, fresh and sundried tomatoes, 3 cheeses, and a drizzle of pesto crème fraiche

Third Course
Tiramisu– Lady fingers, espresso, mascarpone, chocolate or
White Chocolate Crème Brulee – creamy vanilla scented filling with a crackly sugar top and shaved white chocolate

Firebirds’ Summer Restaurant Week Menu 2022

First Course (choose one)

• Cup Chicken Tortilla Soup of the Day
• BLT, Mixed Greens or Caesar Salad
• Whipped Feta with wood charred focaccia bread

Main Course

Slow Roasted Prime Rib*– Encrusted with fresh herbs and black pepper, hand-carved and served with homemade au jus and creamy horseradish sauce by request. Served with choice of loaded baked potato or Parmesan mashed potatoes
Suggested Wine Pairing: J Lohr Seven Oaks Cabernet Sauvignon

Parmesan Crusted Striped Bass* with “loaded” ember grilled corn, fresh asparagus and topped with blistered tomato-basil sauce
Suggest Wine Pairing: Chateau Ste Michelle Riesling

Wood Grilled NY Strip* with BLT butter and choice of side
Suggested Wine Pairing: High Heaven Roaming Elk Red Blend

Shrimp and Grits*-Shrimp served over stone-ground cheddar grits with andouille sausage and finished with Cajun gravy
Suggested Wine Pairing: Firebirds Private Label Chardonnay

Desserts (choose one)

• Crème Brulee Cheesecake Squares
• Chocolate Brownie Sundae
• Warm Carrot Cake with salted caramel sauce

*Denotes items that are served raw or undercooked and contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Available for dine-in or carryout July 27-31 only * reservations are appreciated but not required (937) 855-7759

Appetizer: Bruschetta

Marsala Chicken with lemon her linguini and side salad, $22.22
Walley, beer battered or pan fried with cucumber salad and sauteed summer squash, $24.22
10 oz Bourbon Marinated Filet with cucumber salad and sauteed summer squash, $42.22

Dessert: Peach Cobbler

Carryout also available

Open Mon-Fri 11am to 9 pm & Sat 4 pm to 9 pm

~Appetizers~

Bruschetta Bread

Ravioli Espanol

Shrimp Cocktail

~Tier One~ $20.22

Baked Crab with a creamy cheese sauce and cavatappi pasta

Lemon ricotta pasta

Grilled chicken Ceasar pasta salad

~Tier Two~ $25.22

Chicken pesto pasta

shrimp primavera alfredo pasta

Garlic butter meatballs with sauté squash, zucchini, peppers and onions

~Tier Three~ $30.22

“Wagyu Ribeye” with Sautéed Mushrooms & Onions with green beans

Sauté black striped bass Florentine pasta

Tour of Duronia

(Chicken parmesan, lasagna, fettucine alfredo)

~Desserts~

Tiramisu

Mini Cannoli

Brownie “ala mode”

~Select a bottle of wine with your meal for $21.00~

(Coastal Estates Pinot Noir, William Hill Cabernet, Noble Vines Pinot Grigio)

Dine-in & carryout available – Open Wednesday – Sunday At 5pm

1st Course
Clam Chowder or Soup du Jour or Caesar Salad with croutons and Parmesan cheese or Wedge Salad with Blue Cheese, bacon and tomatoes or Spinach Salad with bacon, mushrooms, and red wine vinaigrette

2nd Course
Spiced Bourbon Salmon
6 oz. blackened salmon served over horseradish mashed potatoes and sweet potato puree served with our bourbon sauce
Cedar Plank Salmon
6oz Salmon marinated in soy, lime and roasted on a Cedar plank served with your choice of potato or vegetable of the day

Salmon en Croûte
Fresh Salmon wrapped in puff pastry and served with lobster sauce served with your choice of potato or vegetable of the day

3rd Course
Chocolate Mousse or Crème Brulee or Bourbon Pecan Pie or Key Lime Pie or Cheesecake or Flourless Chocolate Cake

$36.22

First Course:
Curry Creamed Corn
Tarragon Pickled Tomatoes, Thai Basil Oil, Rice Cracklin

Second Course:
Mushroom Caesar
Baby Romaine Leaves, Shaved Watermelon Radish, Brown Butter Bread Crumbs

Third Course
Koji Mac
2 Koji Aged Patties, American Cheese, Shreduce, Shallot, Special Sauce, Shokupan Bun

Ask about our special restaurant week wine and cocktail menu!

Open M-F 4:00 p.m. – 9:00 p.m., Sat-Sun 11:00 a.m. – 9:00 p.m. for regular menu, 9:00 p.m. – 10:00 p.m. appetizer only.

Each entree starts with an appetizer of your choice, and house salad

Appetizers:

Fried Pickles (side of horseradish dill ranch)
Balsamic Glazed Roasted Vegetable Bruschetta

House Salad (with choice of dressing)

Entrée Choices

Smokey Barbecue Brisket Sandwich:
Layers of tender beef brisket, with sliced Mozzarella cheese are topped with fresh apple fennel slaw, and drizzled with house-made bourbon barbecue sauce. Accompanied by tri-color baby potatoes lightly crisped and finished in the wok with chef’s special seasonings.
$24.22

Fresh Garden Chicken Piccata:
Marinated chicken cutlets are pan seared to order, finished in a seasonal lemon sauce containing capers, fresh herbs, and blistered tomatoes. Two chicken cutlets are served over a silky parsnip mash, a perfect compliment to this Italian American dish.
$25.22

Dessert offering:

Sunday Chocolate Espresso Sheet Cake $7.00 (Scoop of Vanilla Bean ice cream $3.00)
• We highly recommend a 4 oz pour of Watts, our American Stout, or Osmosis, our Pre-Prohibition Porter. These two rich chocolatey beers are terrific with this chocolate dessert.

Cocktail & Wine pairing:
Blackberry Buckeye Press – featuring Buckeye Vodka
Z. Alexander Brown, Uncaged Proprietary Red Blend – California (2020)
Simi Winery, Sauvignon Blanc Sonoma County (2021)

Carryout available

Meadowlark Restaurant presents
A Tribute to Ann Heller

Restaurant Week Summer 2022
Tuesday, July 26th thru Saturday, July 30th only

Four Courses $40.00
Each course has 1 or more GF, Vegetarian and Vegan options

Amuse Bouche
Garlic Frites with Curry-Peach Jam Mayo for Dipping

First Course
Battle of Ann’s Favorite Soups, Choose One or Both:
Creamy Summer Gazpacho vs Black Bean Soup

Main Courses
Lemon-Roasted Chicken Thighs with Jasmine Rice and
Ann’s Summer Squash Salad with Olives and Feta Cheese

Braised Pork Butt with Roasted Garlic Potatoes and Smokin’ Chipotle Slaw

Grilled Shrimp Skewer with Avocado-Corn Salsa and Cheese Grits

Red Chile Broken Enchiladas with Melty Vegan or Dairy Cheese,
Fried Corn and Mushrooms

Dessert
Strawberry Cobbler with Butter Cookie Crust

Fresh Plum Tart with Crème Anglaize, Dried Plum Gastrique and Whipped Cream

Brown Butter-Bourbon Poundcake with Ann’s Cherry Almond Sauce

$25.22

Choice of Appetizer to share:
Fried Mushrooms, Fried Cauliflower, Full Nicks Chip, or Homemade Pork Rinds w/ choice of sriracha, Cajun, or western BBQ seasoning.

Entrée Choice:

Blackened Shrimp Alfredo- Blackened Jumbo Shrimp on a Bed of Linguini tossed in Nicks House Creamy Alfredo Sauce. Served W/ a Fresh Garden Salad and Garlic Toast.

Honey Garlic Glazed Salmon- Pan-Seared Atlantic Salmon topped with a House Made Honey Garlic Glaze. Served on a bed of Wild Rice, With One Side and A Fresh Baked Dinner Roll

Two Carne Picada Street Tacos- Seasoned and Grilled beef served in a flour tortilla With Arugula, House Made Pico de Gallo & Chipotle Ranch Topped With Cilantro. Served with Nicks Chips and Cole Slaw.

Sharable Desert or Sharable Drink-
Dessert: Browned Butter Shortcake Topped W/ Fresh Strawberries & French Vanilla Ice Cream
Drink: Buckeye Strawberry Mule

PASHA GRILL SUMMER RESTAURANT WEEK
2022 MENU
3 Course Meals for $25.22 – Carryout available

Starters

FALAFEL
LENTIL SOUP
CHICKEN VEGETABLE SOUP
HOUSE SALAD
SHEPHERD SALAD
EZME
HUMMUS
BABAGANUSH
HAYDARI
PILAKI
TABULI (KISIR)
EGGPLANT W/ SAUCE

ENTREES

ADANA KEBAB
DONER KEBAB
CHICKEN SHISH KEBAB
SPICY CHICKEN SHISH KEBAB
CHICKEN ADANA KEBAB
KOFTE KEBAB
HAS HAS KEBAB
LAHANA SARMA
CHICKEN DELIGHT
DONER SPECIAL
MOUSAKKA
VEGETERIAN MOUSAKKA
VEGETABLE STEW
VEGETABLE STEW W/ LAMB OR CHICKEN
FILLET OF TILAPIA
FILLET OF SALMON
DESSERTS

RICE PUDDING
ALMOND PUDDING

APPETIZER

CHOOSE ONE

CHICKEN CHICHARRONES

chicken thigh strips marinated and deep fried served with tangy carrot slaw and spicy yellow Peruvian chili pepper and cilantro sauce.

FRIED QUESO FRESCO

wonton wrapped queso fresco served with huancaina sauce

PERUVIAN CHARRED CAESAR SALAD

charred and chopped baby romaine with parmesan and queso fresco cheeses, peppered bacon and cilantro croutons served with all amarillo caesar dressing

ENTREE CHOOSE ONE

CHICKEN SKEWERS $35-22

grilled chicken skewers with jasmine rice and grilled French green beans and green onion salsa

PORK MEDALLIONS $40.22

marinated and grilled pork tenderloinmedallions served with yuca tots and topped with a kalamata olive and toasted pecan relish

DESSERT

CHEF’S CHOICE

Reservations, carryout available

Starters:
Boathouse salad or clam chowder

Entree options:
12 oz NY strip steak $45.22
Argentinian style chimichurri, crispy potatoes, and brussel sprouts
8 oz monkfish filet $38.22
sauteed watercress, spinach, and fennel in a light porcini mushroom fish broth

Dessert options:
Vanilla bean crème brulee
Asian pear fried dumpling
salted caramel sauce, ice cream, dusted with cinnamon sugar

Drink Features:
Violet Haze $10
empress gin, coconut liquer, coconut syrup, pineapple, lime, butterfly pea blossom
Heidelburg Italian Wine Features $9 glass/$38 bottle
Manimurci Nepente- green apple citrus and honey notes made with fiano grapes
Manimurci 4 Contrade- bold flavor notes of plum, black raspberry, and cocoa

PRIX FIXE THREE COURSE DINNER
$32 PER PERSON

APPETIZER

HOUSE SALAD – FIELD GREENS, TOMATOES, CUCUMBERS, CROUTONS, CHOICE OF DRESSING
FRIED CALAMARI – BREADED CALAMARI SERVED WITH HONEY SRIRACHA AIOLI SAUCE
BAO BUNS – STEAMED BUN, LIKE A SWEET ASAIN DUMPLING, BRAISED PORK BELLY STACKED WITH CUCUMBERS, CILANTRO, SERVED WITH HOUSE SWEET CHILI SAUCE.

ENTRÉE

PICK 1
CRAB CAKES – TWO FRESH CRAB CAKES HONEY SRIRACHA AIOLI SAUCE
SUMMER PASTA – PENNE PASTA TOSSED WITH A ROASTED TOMATO WHITE WINE SAUCE WITH CARROTS SQUASH, ASPARAGUS, GARLIC, AND FRESH HERBS
STEAK FRITES – MARINADED FLANK STEAK GRILLED TO ORDER SERVED WITH HOUSE CHIMICHURRI SAUCE AND HOUSE FRIES
CHICKEN QUESADILA – GRILLED CHICKEN, THREE CHEESES, SALSA, SOUR CREAM, CHIPOTLE RANCH

DESSERT

PICK1
CREME BRULEE
APPLE PIE
CHOCOLATE TART

SUMMER RESTAURANT WEEK MENU: JULY 26th-JULY 30th

CHOICE OF:

TOSSED SALAD WITH CHOICE OF DRESSING
SPINACH SALAD WITH STRAWBERRIES, RED ONION, CREAMY BALSAMIC DRESSING
CUP OF SOUP

CHOICE OF:

JUMBO SEA SCALLOPS LINGUINI — TOSSED WITH SCALLOPS, MARINARA, TOMATOES, ONIONS, PEPPERS, BASIL, PARMESAN CHEESE $32.22
8 OZ. CERTIFIED ANGUS BEEF STRIP STEAK — SERVED OVER MUSHROOMS TOPPED WITH A RED WINE DEMI GLACE, CHEDDAR YUKON GOLD MASHED POTATOES $31.22

CHOICE OF:

NY STYLE CHEESECAKE WITH FRESH SLICED STRAWBERRIES/ KAHLUA SAUCE
CHOCOLATE CAKE WITH CHERRIES JUBILEE’

CALL AHEAD RESERVATIONS ACCEPTED 552-7676

Tuesday – Thursday 4-9pm, Friday 4-10pm

Carryout also available

Menu A – $25.50

Olive Mash
A mash of pitted and seasoned olives, with a blend of sunflower and olive oil, garlic, and herbs, served with figs and baked crackers

English Garden Salad
Complete locally-sourced light salad with lettuce, pea shoots, watercress, baby carrots, onion and avocado, served with house-made dressing

Shepherd’s Pie
Classic British with a mix of beef, lamb and vegetables, covered with house-made mashed potatoes and baked to perfection, served with warm ciabatta

Menu B – $27.50

Red Lentil Dahl
A flavorful dahl made of red lentils, fresh chili, garlic, poppyseed and ground spices, served with a light garnish

Pakoras
Crispy vegetable fritters made of collard greens, onions and ground spices, dipped in spiced batter and deep-fried to perfection

Indian Chicken Curry
Authentic and traditional Indian chicken curry, served on a bed of basmati rice with light cilantro, warm naan, a poppadom and a dollop of mango chutney

$35.22 Per Person

Open Sun. 4pm-9pm, Mon.-Thurs. 5pm-9pm, Fri. 5pm-10pm, Sat. 4pm-10pm

FIRST COURSE
Choice of any Salads

MAIN COURSE
Restaurant Week Entrée

Herb Crusted Chicken, Teriyaki Marinated Sirloin, Garlic & Wine Filet Mignon, Memphis-Style BBQ Pork Medallion, Sweet & Spicy Shrimp, Featured Pasta

Served with Fresh Vegetable Medley and Signature Dipping Sauces

THIRD COURSE
Choice of any Chocolate Fondue

For a perfect ending to the experience, indulge in delicious chocolate fondue served with fresh strawberries, blondies, bananas, pineapple, marshmallow treats, pound cake and brownies for dipping.

This offer cannot be combined with any other offers, specials, coupons, dip certificates, or discounts.

Reservations are highly recommended and appreciated.

Tuesday, July 26 – Saturday, July 30 only open 5:00 pm – 9:00 pm

RESERVATIONS HIGHLY RECOMMENDED!

$35.22

Seared Watermelon Niçoise Salad
Watermelon, green beans, fingerling potatoes, kalamata olives, crispy capers, sherry vinaigrette

Trout Amandine en Papillote
Fresh trout with browned butter and toasted almonds, served with asparagus and fondant potatoes

Pineapple Shortcake
Pineapple with ginger and lemon over brown sugar shortcake with Chantilly whipped cream

Carryout and delivery available! Call (937) 496-5268

Tuesday, July 26th thru Saturday, July 30th only

Four Courses $40.00
Each course has 1 or more GF, Vegetarian and Vegan options

Amuse Bouche
Wheat Penny Stromboli
a handmade slice of goodness

First Courses
Watermelon Salad with Nuoc Cham and Fried Shallots
cucumber, mint, cilantro, peanuts

Breadcrumb-Baked Goat Cheese
prosciutto, grilled local vegetables, tomato vinaigrette

Blistered Shishito Peppers
coarse salt, lemon, corn crema

Main Courses
San Francisco-style Cioppino
clams, mussels, shrimp and fish, garlic focaccia

James Beard’s Farmer’s Chicken
local bone-in chicken thighs, peppers, olives, raisins

Grilled Branzino
new potatoes, cherry tomatoes, lemon, olives

Bucatini with Sweet Corn Cacio e Pepe
roasted cherry tomatoes, Pecorino and Parmesan

Dessert
Tiramisu
flavors of chocolate, coffee, whipped cream

Sangria Affogato
sweetened red wine, fruit, spices, ice cream

Chocolate Panna Cotta
spiced pepita brittle

Baba au Limoncella
vanilla custard and blueberry sauce

Vegan Ice Cream
strawberry, vanilla, or chocolate