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DINNER
WINES | COFFEES | SOUPS | APPETIZERS
| ENTREES | FAVORITES
| CHEF SPECIALTIES | LITE
MENU | DESSERT
| Chardonnay |
Robert Mondavi, Woodbridge
Fetzer Sundial
|
4.50
4.50
|
Gewurtztraminer
|
Chateau Ste. Michelle
|
3.25
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Blush
|
Sutter Home, White Zinfandel
Beringer, White Zinfandel |
2.95
3.25 |
| Cabernet Sauvignon |
Robert Mondavi, Woodbridge
Beringer, Knights Valley |
3.50
4.95
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| Merlot |
Louis Martini, Russian River
Black Opal, Cab-Merlot |
3.50
3.50 |
| Champagne |
Manchester, Private Label
Chandon Brut Splits |
2.95
4.95 |
BEERS
|
| Domestic Beers |
Bud |
BudLight |
Miller Lite |
Coors Light |
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Killian's |
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SamuelAdams, |
Sharp's, |
O'Doul's |
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(non-alcoholic) |
(non-alcoholic) |
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| Draft Beers |
Miller Light |
Pete's Wicked Ale |
Bud Light |
| Imported Beers |
Heineken |
Amstel Light |
Foster's |
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Corona |
Grolsch 16 oz. |
Beck's Light |
SPECIALTY COFFEES
| Cafe Marnier |
100% Colombian coffee combined with Grand
Marnier, topped with whipped cream. |
3.95 |
| Hazelnut Coffee |
100% Colombian coffee with Frangelica Liqueur and topped
with whipped cream. |
3.95 |
| Cafe Mocha |
100% Colombian coffee with Creme de Cocoa and Kahlua. |
3.95 |
Spanish Coffee
|
100% Colombian coffee with Tia Maria and
topped with whipped cream. |
3.95 |
| Maryland Crabcakes |
Backfin lump crabmeat cakes sauteed and served
with a roasted bell pepper mayonnaise. |
6.95 |
| Shrimp Cocktail |
Five jumbo poached shrimp with a tangy
cocktail sauce. |
6.95 |
| Baked Brie Almondine |
Imported wedges of brie served warm with
toasted almonds, French bread and fruit garnish. (Large enough for two) |
5.25 |
| Fried Calamari |
Delicately battered fresh calamari flash fried
and finished with a roasted garlic aioli |
4.95 |
| Tortellini Trio |
Spinach, tomato and egg tortellini filled with
cheese, sautéed with garlic, sun-dried tomatoes, fresh basil and mushrooms. Finished with
grated parmesan cheese. |
3.95 |
| Black Bean and Bacon |
Garnished with sour cream. |
2.95 |
| French Onion Soup "Au Gratin" |
Traditional onion soup with Swiss and parmesan cheeses. |
2.95 |
| Soup of the Day |
Our Chef’s daily creation |
2.50 |
| Fried Shrimp |
Six lightly hand breaded jumbo prawns served
with tartar or cocktail sauce. |
16.95 |
| NAPA Valley Chicken |
Boneless breast of chicken dusted in flour and
pan seared, topped with julienne ham, sweet red onions and California grapes, accented
with a white chardonnay mushroom sauce. |
15.50 |
| Veal Bordelaise |
Tender veal medallions sautéed with wild
mushrooms, shallots and red wine. |
17.75 |
| Alaskan King Crab Legs |
Colossal red king crab legs from the Alaskan
waters, steamed to perfection and served with drawn butter. A Manchester Room
favorite. |
Market
Price |
| Veal Liver and Onions |
Sautéed baby beef liver topped with grilled
onions and bacon. |
14.95 |
EXTRAS
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| Twice Baked Potato |
1.95 |
Seasoned French Fries |
1.95 |
| Sautéed Mushrooms |
1.50 |
Asparagus Béarnaise |
2.25 |
All our steaks are USDA choice, aged 21 days,
seasoned with our own special seasoning, and
broiled to your specification, to assure your optimum dining pleasure.
| Filet Mignon |
The most tender, center cut of the tenderloin
is broiled and topped with fried onion rings. |
19.95 |
| New York Strip Steak |
This very special steak is selected and hand
cut for the Manchester Inn. Broiled and topped with Maitre d’Butter, it is a steak
lovers steak. |
18.95 |
Roast Prime Rib of Beef
|
The finest beef slowly roasted for a tender
prime rib, a Butler County tradition.
Regular Cut
Petite Cut |
18.95
16.95 |
 To Enhance
Your Steak |
Blackened
Sautéed Mushrooms
Crumbled Bleu Cheese
Béarnaise |
.50
1.50
1.25
.75 |
Broiled Halibut
|
Center cut halibut steak broiled to perfection
served with lemon butter. |
17.95 |
Chicken Oscar
|
Boneless breast of chicken, topped with
asparagus, shrimp and béarnaise. |
15.95 |
| Sonoma Tenderloin |
Tenderloin tips sautéed with mushrooms and
onions, napped with a California red wine infused demi glaze, served over seven grain
mixed with rice. |
13.95 |
Barbeque Baby Back Ribs
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Our famous, most tender baby
back ribs in a zesty BBQ sauce.
Full Rack
Half Rack |
17.95
15.25 |
| The Perfect Combo -
Surf & Turf |
Cut form the heart of the tenderloin, a 6 oz.
filet mignon with three lightly hand breaded golden fried shrimp.
|
19.75 |
| Grilled Lamb Chops |
The finest double lamb chops charbroiled and
served with a cabernet demi glaze. |
17.95 |
| Blackened Sea Bass |
Fresh pan fried sea bass dusted with cajun
seasoning, topped with a tomatilla salsa and served with fresh vegetable and starch |
17.75 |
| Savannah Pork Medallions |
Sautéed tenderloin medallions, served in a
brandy sauce with pecans and raisins. |
14.75 |
| Salmon "Verte" |
Fresh salmon fillet crusted with green
peppercorns, finished in a white wine, lime butter sauce. |
15.95 |
Trio Cheese Chicken
|
Fresh boneless breast of chicken, stuffed with
mozzarella, herb cream and cheddar cheeses, napped with a mushroom dijon cream sauce. |
14.95 |
Included with your Entree is a Tossed
Salad, Caesar Salad or Trip to the Salad Garden, Rolls and a Choice of Rice Pilaf, Baked,
Whipped or French Fried Potatoes and the Chef’s Fresh Vegetable Selection.
DESSERTS
Your Server will present our display of tantalizing
desserts
LITE ENTREES
| A Trip to the Salad Garden |
Unlimited salad bar only |
7.95 |
| Grilled Hamburger |
Fresh ground six ounce burger on a multi-grain
bun, served with French fries.
With cheese |
5.50
5.75 |
| Club Sandwich |
Turkey, bacon, lettuce and tomato on a triple
decker club, served with chips. |
5.95 |
Back to Main Restaurant
gm.manchester@manchesterinn.com
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