The Sorrel River Grill

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Dinner entrées start at $18. Reservations are required and can be made by calling 1.877.359.2715.

APPETIZERS

Sushi grade Ahi, encrusted withsesame seeds, served with teriyaki glaze

Served on a bed of wilted baby spinach,topped with Gorgonzola cheese and port wine demi

With garlic, olive oil and fresh lemon juice

Capellini pasta wrapped with thinly slicedeggplant and fontina cheese,  finished in the oven with marinara sauce, a touch of creamand Asiago cheese

Broiled with crimini mushrooms and garlicbutter in a puff pastry

With crème fraische, capers and lemon wedge

Soups

Served with a beer battered stuffed jalapenoand basil infused oil

Served with tomato salsa

Salads

Whole romaine leaves brushed with homemadeCaesar dressing, wrapped with toasted Asiago cheese

Stuffed with mixed greens with a sweet herbvinaigrette and garnished with             roastedred peppers and cucumber slices

Vine ripened roma tomatoes fresh mozzarellaand basil served with a balsamic glaze, basil infused olive oil and salt

With caramelized walnuts, crimini mushrooms,pear tomatoes, pan-fried goat cheese crouton and raspberry vinaigrette

Entrees

Served on a bed of jicama and spring greenswith sweet herb vinaigrette, toppedwith tomato marmalade

Topped with asparagus, jumbo lump crab meatand hollandaise sauce

Hawaiian bleu prawns sautéed with garlic basil and garden freshtomatoes, served over linguini pasta with crostini

Served medium rare with bacon butter brothand asparagus

Servedon a bed of julienne peppers andonions, served with roasted fingerling potatoes

House smoked buffalo rib eye, peppers andonions are dusted with a dried chili rub and grilled to medium rare, served withroasted fingerling potatoes

Grilled to medium rare, topped with shavedonion rings and a whole grain mustard honey butter, served with baby vegetables

6 ounce filet mignon grilled to medium rarewith a garlic demi, served with potato towers and baby vegetables

Sautéed chicken cutlets with capers, whitewine, finished with fresh lemon juice and butter, served with sugar snap peas and roastedfingerling potatoes

Served with asparagus and potato towers

Vegetarian Entrees

Eggplant medallions, encrusted with panko,stacked with sliced tomatoes, garden freshvegetables and Monterey jack cheese, then finished with a lemon chive sauce

Warmgnocchi, tossed in a lemon olive oil vinaigrette, served with baby spinach and springgreens over thinly sliced tomatoes

Capellini pasta wrapped with thinly slicedeggplant and fontina cheese, finished in the oven with marinara sauce, a touch of creamand Asiago cheese

Quarteredroma tomatoes, stuffed with spinach and artichoke hearts, roasted to perfection, andtopped with grated Asiago cheese

Reserve your spot at the restaurant today.