Artichoke Cafe Menu

Fresh jumbo sea scallops wrapped in apple-wood smoked bacon

Bone in lollipop pork shanks, asian bonzai sauce

Homemade hummus served with grilled flatbread and carrot and celery sticks

Spin on a classic, rock shrimp and sliced artichokes pan-seared golden brown then topped with our lime pepper aioli

Char grilled with a cajun rivigote reduced cream, dijon mustard, capers and horseradish

A blend of mixed greens and iceberg lettuce with cucumbers, tomatoes, red peppers, shredded carrots, red onion, croutons and our choice of dressing

Crisp romaine lettuce tossed in our housemade classic caesar dressing with aged parmesan cheese and croutons

Fresh spinach, sliced mushrooms, tomato, hard boiled eggs and feta cheese-dressed with our housemade sweet bacon dressing

Pan-seared sushi grade ahi tuna served atop your choice of caesar or garden salad with your choice of dressing

Auteed shrimp and scallops tossed in a rich plum tomato white wine garlic sauce

Grilled portobello with artichokes and sundried tomatoes all in a garlic white wine sauce

Bita draught root beer marinated steak sauteed with mushrooms served medium all in a sassafras sour cream sauce

Individual lasagna layered with eggplant and portabello mushroom in between layers of smoked mozzarella and ricotta cheese with a roasted red pepper cream

Crispy grilled tortilla filled with grilled chicken, tomato, scallions, jalapeno peppers, shredded cheddar jack cheese, and light seasoning. Served with sour cream

Crispy grilled flour tortilla filled with fresh spinach, artichoke hearts, sauteed portabello mushrooms, scallions, tomato, jalapeno peppers, shredded cheddar jack cheese and lightly seasoned. Served

Crispy grilled flour tortilla filled with scallops, rock shrimp, lump crabmeat, fresh spinach, artichoke hearts, sauteed portabella mushrooms, scallions, tomato, jalapeno peppers, shredded cheddar ja

Angus burger at one of our hometown butchers and decided not to reinvent the wheel. Grilled served on a kaiser roll with lettuce, tomato and onion

Alling off the bonebut not simmered in a delicious sauce of pork stock, tomatoes and vegetables, served over our mashed potato of the day

Boneless chicken breast with stuffing, broccoli, herbs, and fontina cheese, topped with our white wine herb valoute

Confit is an ancient french preservation technique where the duck is cured then braised in duck fat, serve two duck legs topped with duck jus and cracked pepper infused demi glace

Dry rubbed then slow cooked to fall of the bone perfection, then slathered in our housemade BBQ sauce

Certified USDA prime rib-eye dry aged in house then hand-cut. The result is a rich flavor packed steak that could compete with any steak house world wide

Mashed and gravy of course

A mixture of fresh garden herbs and potato pan-seared golden brown, then served in a red onion and tomato broth with green peppercorn-crusted goat cheese balls

Lightly blackened then seared to an ideal medium then finished with a cucumber and fresh herb aioli

Pan seared or blackened and topped with a key lime beurre blanc

Chef's inspiration for the day