Lunch Menu
First Flavors
BURRATA & HEIRLOOM TOMATO · Fresh basil, Banyuls Vinaigrette, Green Goddess Dressing · 13
WHITE BEAN HUMMUS DIP · Roasted red pepper, basil pesto, Kalamata Olive, grilled flatbread · 8.5
SWEET GINGER CALAMARI · Sweet ginger chili sauce · 9.5
*SHRIMP COCKTAIL · Four lightly poached jumbo shrimp served with cocktail and remoulade sauces · 13.5
SOUTH BY SOUTHWEST SHRIMP · Dusted with Cajun seasoning and fried. Served with cocktail sauce and horseradish marmalade · 9.5
SMOKED SALMON DIP · infused with dill tartar sauce. Served with crisp lavosh · 9
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Soup/Salad
SEASONAL SOUP · made fresh daily · 6
FRENCH ONION SOUP · 6
MEDITERRANEAN CHICKEN · Over spinach, with goat cheese, tomatoes, kalamata olives and cucumbers with our house vinaigrette · 11.5
BABY SPINACH SALAD · Dates, goat cheese confetti, spiced walnuts, pears and strawberries. Tossed in sweet seed vinaigrette· 10.5
HOUSE SALAD · Mixed greens, cheddar and jack cheeses, tomatoes, cucumber and herb croutons with applewood-smoked bacon · 7
BLT SALAD · Crisp iceberg wedge, applewood-smoked bacon, blue cheese and diced tomatoes · 7
CAESAR SALAD · Crisp hearts of romaine, aged parmesan and herb croutons with creamy dressing · 7
CHOPPED SALAD · Arugula, freeze dried corn, couscous, trail mix, marinated tomatoes, buttermilk pesto and served with smoked salmon or grilled chicken · 12.5
SOUP & SALAD · BLT, caesar or house salad with a cup of today’s soup · 10.5
ADD: GRILLED CHICKEN · 5 GRILLED SALMON · 6 SHRIMP · 5
DRESSINGS:
HOUSE VINAIGRETTE · HONEY DIJON · BUTTERMILK HERB · BLUE CHEESE, BALSAMIC VINAIGRETTE · SWEET SEED VINAIGRETTE
Seafood
*FRESH FISH · Daily selections based on freshness and availability · MARKET PRICE
*STONE SEARED SALMON · Over fingerling potatoes and green beans. Finished with a pomegranate reduction · 13
*TROUT AMANDINE · Toasted almond crust with brown butter and french green beans · 13
*SEARED AHI TUNA · Pickled cucumber salad, ponzu and wasabi · 15.5
PAN SEARED SCALLOPS · Over fingerling potatoes and corn maque choux. Finished with cider gastrique · 15
JUMBO LUMP CRAB CAKE · Fresh lump crabcake pan seared and served with summer succotash, Neuske’s Bacon, tasso cream sauce and remolaude · 16.5
FISH AND CHIPS · Hand battered fish served with herb tartar sauce, malt vinegar and French fries · 11
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Sandwiches & Entrees
Sandwiches are served with choice of herb-mashed potatoes or fries.
GRILLED SALMON CLUB · On a toasted bun with leaf lettuce, tomato, bacon and lemon aioli · 10.5
FRENCH DIP · Slow roasted prime rib served on artisan baguette with Provolone cheese and creamy horseradish with au jus for dipping · 13
C.A.B BURGER · Certified Angus Beef Blend, ground in-house and served fully dressed · 11
1/2 FRENCH DIP AND HOUSE SALAD · 12
EXTRAS:
Applewood-smoked bacon · 2, Grilled onions · 1, Roasted mushrooms · 1.5, Cheddar, swiss or provolone cheese · 1, Boursin cheese · 2
CHICKEN PICATTA · Boneless breaded chicken breast in a white wine lemon butter sauce with capers. Served with choice of side · 12
BRAISED BEEF SHORT RIBS · Over herb-mashed potatoes and green beans. Finished with natural jus · 14.5
*PRIME RIB · 8 ounce cut served with herb-mashed potatoes or fries · 15
*DELMONICO (RIBEYE) · 10 ounce cut served with your choice of side · 17
*HOUSE FILET · Certified Angus Beef Filet, cooked to specification and served with choice of side · 31
CHEESE TORTELLINI · With asparagus, tomatoes and mushrooms. Finished with fresh pesto · 10
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Sides
WILTED SPINACH · 6
GRILLED ASPARAGUS · 6
ROASTED MUSHROOMS · 6
GREEN BEANS · 6
HERB-MASHED POTATOES · 6
FRIES · 6
Serving Lunch and Dinner
423-634-5160
193 Chestnut Street
Riverfront/Ross' Landing District
Chattanooga, TN