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SHRIMP GRAZE

Mix or match jumbo Gulf shrimp (9) or (12). Choose the following preparations by increments of (3) Jumbo shrimp in tangy citrus & garlic butter Blatz beer batter deep fried golden brown Iron skillet blackened. Our chef does it great Char-grilled and basted with tangy …

SEAFOOD MONTEREY

Crab, shrimp & scallops in white wine, Jack cheese & Mornay sauce over Angel’s hair pasta. No side

FRESH SCOTTISH SALMON OSCAR STYLE

Fresh Scottish salmon and a sautéed mini crab cake served on wilted spinach with Béarnaise sauce

IRON SKILLET CANADIAN WALLEYE

Sautéed in browned butter with a sprinkling of thin sliced California almonds

GRUYERE & BACON SMOTHERED CHICKEN

Seared chicken breast, sautéed apples, sugar smoked bacon, fresh sage and imported Gruyere. Drizzled with cider & brandy Demi sauce

BURLINGTON HOUSE CHICKEN BREAST

Roasted chicken breast, artichoke, Asiago, spinach, mushrooms, roast garlic and rice with a white wine sauce. This is one of our most loved items over our 31 years

COGNAC FLAMED TENDERLOIN TIPS

Sautéed steak tips with fresh mushrooms, sweet peppers, onions, and garlic are flamed in smooth aged cognac, yielding a rich beefy sauce over pasta. No side

BLACKENED SHRIMP & CHEESY GRITS

A southern delight. Blackened jumbo shrimp on a bed of creamy Monterey & Jack, grits. Our chef’s years in Georgia enables him to do this dish the right way. No sides

HUNTER STYLE PORK SCHNITZEL

Platter-sized pounded pork tenderloin is extremely tender as this cut’s name suggests. Panko crusted then sautéed golden topped with wine & mushroom sauce. Garlic smashed

A ROUND OF BEER FOR THE KITCHEN

If they are happy, we will all be happy…