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Menu2023-01-23T10:47:28-06:00

APPETIZERS | SALADS | SANDWICHES | SIDES | ENTREES | DESSERTS

THREE-COURSE DINNER

APPETIZERS | SALADS | SANDWICHES | SIDES | ENTREES | DESSERTS

THREE-COURSE DINNER

APPETIZERS

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 13

♥ Santa Fe Wraps

Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa – 13

Chicken Drummies

Served with a side of hot sauce – 14

GF Blue Cheese Kabobs

Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese – 14

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 13

♥ Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan crostinis – 13

Toasted Cannelloni

House-made beef, spinach, and ricotta toasted cannelloni served with an Italian marinara sauce, and finished with fresh parmesan cheese and parsley – 14

SALADS

Bread & Butter served upon request

♥ GF House Greens

Mixed field greens with Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette: large – 7, small – 5

GF Caesar

Romaine lettuce with Caesar dressing, parmesan cheese and thyme croutons: large – 7, small – 5

♥ GF Greek

Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese: large – 7, small – 5


♥ GF Baby Greens and Apple

Baby greens with blue cheese, granny smith apples, pecans and apple cider vinaigrette, topped with crisp onions: large – 7, small – 5

♥ Goat Cheese

Panko breadcrumb and herb encrusted goat cheese tokens served with mixed greens with spiced walnuts, poached pears, and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers – 12

Oriental Chicken Salad

Mixed greens, Napa cabbage, cashews, julienned red peppers, and carrots with sesame ginger vinaigrette and topped with hoisin glazed chicken breast and garnished with crisp rice noodles – 14, substitute with salmon – 17

THREE COURSE DINNER — 30

Salads

House Greens – Mixed field greens, Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette

Caesar – Romaine lettuce tossed with Caesar dressing, parmesan cheese and thyme croutons

♥ Greek – Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese

Entrees

Grilled Chicken Pasta – Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay and garlic cream sauce and topped with parmesan cheese

Pork Chop – Pan seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, Andouille sausage and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce and smoked tomato infused olive oil

Panko and Sesame Encrusted Salmon – Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce

♥ Grilled Portabella Mushroom – Served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished wtih allumette vegetables

Desserts

Raspberry Sorbet – Served with a chocolate Michelletes cookie

Warm Gooey Butter Cake – Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream

♥ Triple Chocolate Ganache Brownie – Warm chocolate ganache brownie served with salted caramel ice cream, white chocolate cream anglaise, and finished with housemade Chantilly cream and a Michelletes cookie

ENTREES

House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $3

GF Filet Mignon

8oz. Filet mignon lightly seasoned with sea salt and topped with maître d’ butter and crisp potatoes. Served with a blue cheese potato gratin & sautéed spinach – 36

GF Peppered Ribeye

Grilled Choice Ribeye served with roasted asparagus, loaded baked potato with smoked cheddar cheese, crispy bacon, and maître d’ butter – 34

GF Oven Roasted Half Duck

Lightly smoked and roasted half duck served with savoy cabbage and bacon potato puree in a light natural jus with fresh asparagus – 34

GF Pork Chop

Pan-seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, Andouille sausage, and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce and smoked tomato infused olive oil – 29

GF Aunt Jayne’s Chicken

Lightly blackened grilled chicken breast served with Yukon gold and sage smashed potatoes and green beans forestiere. Topped with crisp onion straws – 23

Grilled Chicken Pasta

Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay garlic cream sauce and topped with parmesan cheese – 23

Crabmeat Stuffed Chicken

Crabmeat stuffed chicken breast served golden brown, over angel hair pasta, finished with a chardonnay garlic cream sauce, and topped with parmesan cheese and fresh parsley – 28

Panko and Sesame Encrusted Salmon

Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce – 29

Tempura Fried Lobster Tail

Tempura fried lobster tail served over risotto with bacon, fire-roasted corn, braised leeks, and blistered cherry tomatoes, drizzled with a lobster infused olive oil and served with a side of clarified butter – 36

Pan Seared Sea Scallops

Pan seared sea scallops served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished with alumette vegetables – 36

Peppercorn Encrusted Ahi Tuna

Sashimi-grade yellow fin tuna lightly dusted with cracked peppercorns served over soba noodles and an Asian vegetable salad tossed with soy-ginger vinaigrette and garnished with wasabi aioli and crisp rice noodles – 29

♥ Black Bean Cakes

Served over southwestern cilantro and roasted red pepper sauce with house-made guacamole, fire-roasted corn relish, drizzled with chipotle sour cream, and garnished with tempura battered avocado slices and a crisp tortilla strip – 19

♥ Grilled Portabella Mushroom

Served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished with alumette vegetables – 19

SANDWICHES

Broadway Burger

100% Angus beef grilled and served with the works on an onion Kaiser roll with your choice of shoestring French fries or house-made potato chips – 12 With American, pepper jack, cheddar, provolone, Swiss – 13, or blue cheese – 14

Pork Tenderloin

Panko encrusted pork tenderloin served on an onion Kaiser roll with lettuce, tomato, and onion with French fries and a side of horseradish-BBQ sauce – 14

SIDES

Blue Cheese Potato Gratin – 7

Flash Fried Spinach – Topped with parmesan cheese – 7

Crisp Onion Straws – Basket of house made thin onion rings – 7

Bob Fries – Truffled hand cut steak fries topped with parmesan cheese – 8

Blue Cheese Sauce – 5

DESSERTS

♥ Warm Gooey Butter Cake

Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream – 9

♥ Triple Chocolate Ganache Brownie

Warm chocolate ganache brownie served with strawberry cheesecake ice cream, white chocolate crème anglaise, and finished with house made Chantilly cream and a Michelletes cookie – 9

♥ White Chocolate Walnut Bread Pudding

Served with house made vanilla ice cream, toffee caramel sauce, walnuts, Chantilly cream and a tuile cookie – 9

♥GF Raspberry Sorbet

Served with a chocolate Michelletes cookie – 6

Made with pride by owner and Executive Chef Ryan Gentelin

♥ Vegetarian | GF is or can be modified to be Gluten Free

$5 charge for split orders – 20% Gratuity added to parties of 8 or more

APPETIZERS

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 13

♥ Santa Fe Wraps

Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa – 13

Chicken Drummies

Served with a side of hot sauce – 14

Blue Cheese Kabobs

Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese – 14

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 13

♥ Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan crostinis – 13

Toasted Cannelloni

House-made beef, spinach, and ricotta toasted cannelloni served with an Italian marinara sauce, and finished with fresh parmesan and parsley – 14

SALADS

Bread & Butter served upon request


♥ House Greens

Mixed field greens with Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette: large – 7, small – 5

Caesar

Romaine lettuce with Caesar dressing, parmesan cheese and thyme croutons: large – 7, small – 5

♥ Greek

Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese: large – 7, small – 5

♥ Baby Greens and Apple

Baby greens with blue cheese, granny smith apples, pecans and apple cider vinaigrette, topped with crisp onions: large – 7, small – 5

Goat Cheese

Panko breadcrumb and herb encrusted goat cheese tokens served with mixed greens with spiced walnuts, poached pears, and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers – 11

Southwestern Crab Cobb Salad

Romaine, fresh crab meat, roasted red peppers, bacon, cheddar cheese, and boiled egg with a southwestern ranch – 12

Oriental Chicken Salad

Mixed greens, Napa cabbage, cashews, julienned red peppers, and carrots with sesame ginger vinaigrette and topped with hoisin glazed chicken breast and garnished with crisp rice noodles – 12, substitute with salmon – 16

THREE COURSE DINNER — 30

Salads

House Greens – Mixed field greens, Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and house balsamic vinaigrette

Caesar – Romaine lettuce tossed with Caesar dressing, parmesan cheese and thyme croutons

♥ Greek – Romaine lettuce with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese

Entrees

Grilled Chicken Pasta – Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay and garlic cream sauce and topped with parmesan cheese

Pork Chop – Pan seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, Andouille sausage and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce and smoked tomato infused olive oil

Panko and Sesame Encrusted Salmon – Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce

♥ Grilled Portabella Mushroom – Served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished wtih allumette vegetables

Desserts

Raspberry Sorbet – Served with a chocolate Michelletes cookie

Warm Gooey Butter Cake – Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream

♥ Triple Chocolate Ganache Brownie – Warm chocolate ganache brownie served with salted caramel ice cream, white chocolate cream anglaise, and finished with housemade Chantilly cream and a Michelletes cookie

ENTREES

House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $3

Filet Mignon

8oz. Filet mignon lightly seasoned with sea salt and topped with maître d’ butter and crisp potatoes. Served with a blue cheese potato gratin & sautéed spinach – 36

Peppered Ribeye

Grilled Choice Ribeye served with roasted asparagus, loaded baked potato with smoked cheddar cheese, crispy bacon, and maître d’ butter – 34

Oven Roasted Half Duck

Lightly smoked and roasted half duck served with savoy cabbage and bacon potato puree in a light natural jus with fresh asparagus – 34

Pork Chop

Pan-seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, Andouille sausage, and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce and smoked tomato infused olive oil – 29

Aunt Jayne’s Chicken

Lightly blackened grilled chicken breast served with Yukon gold and sage smashed potatoes and green beans forestiere. Topped with crisp onion straws – 23

Grilled Chicken Pasta

Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay garlic cream sauce and topped with parmesan cheese – 23

Crabmeat Stuffed Chicken

Crabmeat stuffed chicken breast served golden brown, over angel hair pasta, finished with a chardonnay garlic cream sauce, and topped with parmesan cheese – 23

Panko and Sesame Encrusted Salmon

Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce – 29

Tempura Fried Lobster Tail

Tempura fried lobster tail served over risotto with bacon, fire-roasted corn, braised leeks, and blistered cherry tomatoes, drizzled with a lobster infused olive oil and served with a side of clarified butter – 36

Pan-Seared Sea Scallops

Pan-seared sea scallops served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished with alumette vegetables – 36

Peppercorn Encrusted Ahi Tuna

Sashimi-grade yellow fin tuna lightly dusted with cracked peppercorns served over soba noodles and an Asian vegetable salad tossed with soy-ginger vinaigrette and garnished with wasabi aioli and crisp rice noodles – 29

♥ Black Bean Cakes

Served over southwestern cilantro and roasted red pepper sauce with house-made guacamole, fire-roasted corn relish, drizzled with chipotle sour cream, and garnished with tempura battered avocado slices and a crisp tortilla strip – 19

♥ Grilled Portabella Mushroom

Served over risotto, with roasted artichokes, blistered cherry tomatoes, grilled zucchini and squash, and braised leeks, in a saffron tomato broth, and finished with alumette vegetables – 19

SANDWICHES

Broadway Burger

100% Angus beef grilled and served with the works on an onion Kaiser roll with your choice of shoestring French fries or house-made potato chips – 12

With American, pepper jack, cheddar, provolone, Swiss – 13, or blue cheese – 14

Pork Tenderloin

Panko encrusted pork tenderloin served on an onion Kaiser roll with lettuce, tomato, and onion with French fries and a side of horseradish-BBQ sauce – 14

SIDES

Blue Cheese Potato Gratin – 7

Flash Fried Spinach – Topped with parmesan cheese – 7

Crisp Onion Straws – Basket of house made thin onion rings – 7

Bob Fries – Truffled hand cut steak fries topped with parmesan cheese – 8

Blue Cheese Sauce – 5

DESSERTS

♥ Warm Gooey Butter Cake

Finished with a cashew Dutch crumb, caramel sauce, and vanilla bean ice cream – 9

Triple Chocolate Ganache Brownie

With a caramel crème anglaise, vanilla bean ice cream, Chantilly cream, and cashew brittle – 9

White Chocolate Walnut Bread Pudding

Served with house made vanilla ice cream, toffee caramel sauce, walnuts, Chantilly cream and a tuile cookie– 9

♥ Raspberry Sorbet

Served with a chocolate michelletes cookie – 6

Relaxed atmosphere, rich colors, and an incredible view of the Alton bridge.

122 E. Broadway
Alton, IL 62002
618-465-6080

Relaxed atmosphere, rich colors, and an incredible view of the Alton bridge.

122 E. Broadway
Alton, IL 62002
618-465-6080

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