Restaurant Week Menus

Dine-in only available Tuesday, January 25 – Sunday, January 30

First Course Choice of
Strawberry Spinach Salad or Seven Layer Salad

Entrée Course Choice of
Pecan -crusted walleye with lemon butter served with balsamic roasted Brussel sprouts and scalloped potatoes – 30.23
or
Bacon wrapped chipotle rubbed pork tenderloin served with balsamic roasted Brussel sprouts and white cheddar mac & cheese – 25.23

Dessert Course Choice of
Cherry Almond Bread Pudding
Or
Crème Brulee

Wednesday, July 26 to Saturday, July 29, 2023 only. We are open 4pm – 10pm.  Dine-in only.

POLYNESIAN TIKI MENU

$27.23

STARTER

SWEET AND SOUR GINGER AND MANGO-GLAZED MEATBALLS

ENTRÉE

PINEAPPLE AND GINGER-BRAISED PORK SHOULDER
SPICE RUBBED WITH CUMIN AND CORIANDER, SERVED OVER RICE AND TOPPED WITH FRESH PINEAPPLE SALSA

DESSERT:

COCONUT-RUM TRES LECHES CAKE
RUM AND CREAM SOAKED CAKE TOPPED WITH TOASTED COCONUT

Opening Hours: Monday – 4:00 pm – 8:00 pm Tuesday – 5:00 pm – 9:00 pm Wednesday – 5:00 pm – 9:00 pm Thursday – 5:00 pm – 9:00 pm Friday – 4:00 pm – 9:00 pm Saturday – 4:00 pm – 9:00 pm Sunday – 4:00 pm – 8:00 pm

Salad Selections

Your choice of: 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 vegetable

$20.23 Entrée Selection

Basil & Sun-Dried Tomato Pasta
Creamy basil sun dried tomato sauce tossed w/ linguini noodles,
scallions, roasted garlic & balsamic
* Pasta does not get a side item

$25.23 Entrée Selection

Bourbon Mushroom Glazed Chicken
8oz double lobe chicken breast baked in a bourbon
glaze & served with sautéed mushrooms

$30.23 Entrée Selections

Tuscan Butter Salmon
7 oz. fresh wild-caught Scottish Salmon fillet
marinated and roasted with Tuscan butter sauce

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

$35.23 Entrée Selection

Garlic & Thyme Filet Mignon
6oz filet, broiled to perfection & finished
w/ Butter, garlic & fresh thyme

Dessert Selections

Mixed Berries & Cream
Or
Banana & Carmel Mousse

Restaurant week charity menu not valid with any coupons or discounts Dine in Only!

CBCB Bar and Grill (Cold Beer and Cheeseburgers)

Appetizers
Pretzels Queso
Mozzarella Sticks
Chips and Queso

Entree
Specialty Burger
10 Wings Breaded
Fish Dinner
Cobb Salad

Dessert
Choice Dessert of the day

Open 4pm Tues-Fri and 12pm Sat-Sun – Carryout available

THREE COURSE DINNER – $25.23 – 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 $25.23

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

Available Monday-Saturday for dinner only

Call for reservations

$50
Choose one from each course

1st Course

Caprese
Heirloom tomatoes, mozzarella, basil, balsamic reduction
*

Caesar
Romaine, croutons, Coco’s Caesar dressing, parmesan cheese, parmesan crisp

2nd Course

Rigatoncini
Summer squash, green olive, basil, garlic, white wine, tomato sauce, rigatoncini pasta, parmigiano-reggiano

*

Brisket
Coffee rubbed smoked brisket, creamy slaw, corn bread muffin, barbeque sauce

*

Lobster
Lobster, saffron compound butter, cherry tomatoes, cheese ravioli

3rd Course

Blackberry – Watermelon Sorbet

*

Peach Crumble
Peach, crumble, vanilla ice cream

Three-course menu for $23* (not including tax, gratuity or subs)

Available for dine-in only during all business hours

Drinks Choose one
Ask your server about making any beverage non alcoholic

House Margarita
Viva Agave Maduro, triple sec, citrus, and agave

Skinny Margarita
Viva Agave, lime, agave, and soda water

Frozen Margarita
Viva Agave, triple sec, citrus, and agave

Cactus Juice
Prickly pear, pineapple, ginger beer, and lemon

Flavors
Add a flavor +$2 per glass
blood orange • mango • muddled jalapeño • peach
pineapple • prickly pear • strawberry

Appetizer | Dip Choose One Salsa

House Salsa
Roma tomatoes, jalapeños, green pepper, Spanish onion, garlic, lime, cilantro, and spices

Tomatillo Salsa
Tomatillo, poblano peppers, jalapeños, roasted pepitas, Spanish onion, garlic, cilantro, and spices

Entree | TACOS, BOWL or NACHOS Choose One

2 Taco Suggestions
Excluding Southwest Midwest Taco

BYO Bowl +$1.25 for brisket or steak

Skywalker Nachos
Rice, black beans, queso blanco, roasted chicken, lettuce, tomatoes, cilantro + onions, pickled jalapeños, corn salsa, and house salsa over housemade chips

Dessert

Triple Chocolate Brownie
Housemade with cocoa, semi-sweet & milk chocolate chips, a hint of cinnamon, and topped with sea salt

3 courses:$50

1st: Choose one:

Cucumber gazpacho
-citrus bacon poached shrimp, dill, pickled onion

Corn arugula salad
-pimento, feta, fried caper, mimosa vinaigrette

2nd:Choose one:

Walleye
-Masa tempura, purple cabbage slaw, fries, remoulade

Petite tender
-Grilled pineapple salsa, patatas bravas , cilantro
Risotto
-Oyster mushroom, bacon, peas, tomato, spiced honey

3rd:
Lime tart
-Spiced chocolate ganache, whipped cream

Monday- Saturday (July 24-29) only

3-course meal for $30.23 (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

Carryout available

Starters
Coconut Shrimp Cocktail
Coconut breaded shrimp served with a sweet Thai chili sauce.
or
Seasonal Berry Greens Salad
Seasonal berries mixed with blue cheese, tomatoes, red onion, on top a bed of fresh spinach and mixed greens and a raspberry vinaigrette dressing.

Entrees
Fish Tacos $20.23
Our Famous fried orange roughy, topped with mango salsa and slaw. served with Avocado lime rice.
Baked Herb Chicken $25.23
Baked chicken with a fresh herb seasoning atop a bed of saffron rice served with a side of grilled summer squash and zucchini.
Grilled Bone in Pork Chop $30.23
Our bone in grilled pork chop topped with a baked apple and onion chutney served with grilled summer squash and zucchini.

Dessert
Home made peach cobbler with vanilla Ice cream.

Appetizers:
Shrimp cocktail
Ravioli Espanol
Bruschetta

20.23
Lasagne with meat sauce
Franco’s spaghetti with sausage and mushrooms
Baked ziti with meat sauce

30.23
Salmon Florentine
Chicken ala Caprese
Fettuccine alfredo with Chicken or shrimp

40.23
Lamb chops with pasta
Bone-in Filet with mushrooms and onions and pasta garlic and oil
Seafood Trio

Desserts:
Spumoni
Cannoli
Tiramisu

$40.23 per person | three courses

Charred Carrot Salad
pickled beets, green goddess, salted pistachio, arugula, aerated chevre, coffee, orange

Chicken Schnitzel
sun dried tomato aioli, asparagus + greens sautéed in anchovy butter, golden raisin vinaigrette, fried capers, wild mushrooms

Lemon Posset
blueberry-rhubarb granita, lime shortbread

substitutions politely declined + takeout not available

Dine-in & carryout available (937) 222-2892 – Open Wednesday Through Sunday at 5pm

1st Course Choices

• Jay’s Clam Chowder
• Summer Gazpacho
• Caesar Salad with croutons and Parmesan cheese
  Heirloom Tomato Salad served over Bibb lettuce with sea salt, extra virgin olive oil, sea salt and lemon Baked Candied Pork Belly served over creamy polenta with smoked gouda and scallions
• Conch Fritters with spicy Dijon

2nd Course  $40.23

Spiced Bourbon Salmon
6 oz. Blackened Salmon served over horseradish mashed potatoes and sweet
potato puree served with our housemade bourbon sauce

Cedar Plank Salmon
6 oz Salmon marinated in soy, lime and our house seasoning roasted on a Cedar plank served with your choice of potato or vegetable of the day

2nd Course  $45.23  Chef Paul’s Specialties 

12 Oz CAB Chargrilled Ribeye
Served with sautéed garlic scapes Maitre d’hôtel butter  and potato gratin

Pan Seared U-10 Scallops
Served with roasted fingerling potatoes, sweet corn relish and San Marzano citrus coulis

3rd Course

• Chocolate Mousse
• Crème Brulee
• Fudge Ice Cream Nut Ball
• Bourbon Pecan Pie
• Key Lime Pie
• Cheesecake
• Flourless Chocolate Cake

$33.23 (does not include gratuity or tax)

COURSE ONE
kale caesar salad
or
nut & greens salad

COURSE TWO
beer battered cod & chips
slaw, fries, tartar
or
falafel, cucumber, preserved lemon hummus, dill yogurt, olives, harissa carrots

COURSE THREE
zucchini brownie w/ cream cheese frosting and rainbow sprinkles

Closed Monday, Tues-Fri 4:00 p.m.-9:00 p.m. Sat-10:00 a.m.- 10:00 p.m. Sun 10:00 a.m.-9:00 p.m.
Dine-in only

Choose one Appetizer, and one Entree for $23.23 Select Appetizers: Crab Rangoon, Crispy Sticky Tofu, Pico de Gallo with Chips, Guacamole with chips. Select Entree: Crispy Chicken Strips, Regular Cheeseburger or Bacon Cheese Burger, Thai Crispy Chicken Sandwich, BLT, and Quinoa Salad. Each Entree comes with one side.

Appetizer Selection:
Crab Rangoon
Crispy Sticky Tofu
Pico de Gallo with Chips
Guacamole with Chips

Entrée Selection:

Quinoa Salad
Comes with one side of your choice. Protein can be added for an extra charge.

BLT with Fried Tomato
Comes with one side of your choice.

Thai Chicken Sandwich
Comes with one side of your choice.

Bacon Cheeseburger
Comes with one side of your choice.

Regular Cheeseburger
Comes with one side of your choice.

Crispy Chicken Strips
Comes with one side of your choice.

Two Meals for 30.23

Appetizer for Two
Nicks Famous Fried Veggies
Choice of one of the following:
Mushrooms, Cauliflower, Pork Rinds or Pickles

Entrée Choices
Nicks Slow Cooked BBQ Ribs
Slow Roasted & Lightly Smoked Loin Back Ribs Served w/ Cornbread, Sidewinder Fries, Cowboy Beans and Nicks House-made Coleslaw

Hand Breaded Pina Colada Fried Shrimp Platter
Jumbo Coconut Shrimp Hand Battered Served w/ Hushpuppies, Choice of Fries and Nicks House-made Coleslaw

Blackened Garden Fresh Spinach Salad
Choice of Blackened Fresh Atlantic salmon or Blackened Chicken Breast. Salad combined w/ grapes, strawberries, cranberries, almonds, feta cheese and hardboiled egg

Dessert for Two
Summer Peach Cream Cake Served warm w/ French Vanilla Ice cream

3 Course Meals for $25.23 – Carryout available

Starters
APPEETIZERS SOUPS SALADS
HUMUS LENTIL SOUP HOUSE SALAD
EZME CHICKEN VEGETABLE SOUP SHEPHERD SALAD
BABAGANUSH
HAYDARI
PILAKI
TABULI (KISIR)
EGGPLANT W/ SAUCE
FALAFEL

ENTREES

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

DESSERTS

RICE PUDDING
ALMOND PUDDING

Dine-in only.  Call (937) 236-4329.  Open Tuesday through Friday 11 am and Saturday & Sunday menu is available at 1pm.  Wednesday (7/26) night (Bike Night) the menu may not be available.

Open Wednesday-Thursday 5-10, Friday-Saturday 5-11, Sunday 5-9

Dine-in only. Open 4pm. (937) 203-3999

Appetizers
Choose one

Salar salad: romaine and baby gem lettuce, fresh carrots, roasted pepper, fried wonton strips, and roasted peanuts tossed in a rice wine and sesame vinaigrette

Empanada Beef, Vegetarian or Seafood: wrapped in a turnover, dusted with powdered sugar

Blue Cheese and Beet Salad: tender sliced red beets with balsamic, toasted pecans, blue cheese, and arugula

Chicken Chicharrones: strips of tender chicken thigh marinated and deep fried, served with tangy carrot slaw and an aji amarillo aioli

Entrées
Choose one

Chicken Thighs $42.23: ginger marinated and grilled, served with grilled endive salad with beets, corn and quest fresco. Dressed with a blueberry vinaigrette

Cremini Saltado $42.23: pan seared baby creminis with sautéed onions, tomatoes, aji amarillo and Peruvian spices. Tossed with hand cut fries over jasmine rice

Grilled Steak Picanha $55.23: with bone marrow chimichurri and roasted fingerling potatoes and cauliflower

Sautéed Mahi-Mahi $55.23: served over a tomato basil cream, accompanied by grilled broccolini and Yukon mash

Dessert
Choose one

House made fruit sorbet or mousse

Restaurant Week Menu will be served Tuesday, July 25 – Sunday, July 30 only

Soup
Heirloom Gazpacho
Choice of salad
The Wedge, romaine, tomatoes, bacon, blue cheese dressing
Or
Watermelon, feta, basil salad
Entrée
Pan fried salmon with chimichurri sauce, local green beans
Or
Matt’s fall off the bone baby back ribs, mac and cheese
Or
Ratatouille (seasonal vegetable stew), pan-fried polenta cake

JULY 25th-JULY 29th only – carryout available

Carryout and delivery available!

Tuesday, July 25 thru Saturday, July 29 only

Four Courses for $48.23

Amuse
Charred Corn and Tomato Focaccia Bruschetta with Tofu Aioli

First Course
Gnudi with Cavolo Nero Sauce
or
Stuffed Squid with Nduja
or
Grilled Local Summer Squash with Feta and Roasted Pistachio Sauce

Entree
Mussels with Fennel and Carrots- served with Saffron Butter and Grilled Focaccia
or
Country Fried Guided By Mushrooms Lions Mane Mushrooms with Green Goddess
or
Smoked Brisket with Summer Peach and Tomato Cruda
or
Sweet Corn Agnolotti (With a huge assist from Chef Casey and the Grist team!)
or
Chef Robert’s Red Snapper with Summer Caponata

Dessert
Pistachio, Cardamom, and Peach Financier Cake
or
Blueberry-Banana Cream Pie
or
Chocolate Swiss Roll