EBT Restaurant Menu and Prices

Hand-made lump crab cake with apple slaw and tomato remoulade.

A pair of u-10 diver scallops on top of truffle risotto.

Grilled tenderloin skewered with vidalia onion and brushed with pineapple teriyaki.

2 Bacon-wrapped jumbo shrimp with sweet chili butter sauce.

Chopped romaine, shaved parmesan croutons, creamy caesar dressing.

Iceberg lettuce, tomatoes, house bacon diced red onion, bleu cheese crumbles creamy bleu cheese dressing.

Mixed greens, shaved carrots, celery tomatoes, shredded cheddar, garden vinaigrette.

Thinly sliced pastrami, sauerkraut, swiss, 1000 island on toasted rye.

Chopped beef tenderloin on a toasted hoagie, warm beef consomme and sweet spicy mustard.

Smoked turkey breast and honey baked ham with boursin cheese on a toasted croissant.

Boneless chicken breast on a brioche bun, with roasted garlic and sweet pepper glaze, herb aioli and crisp lettuce.

Tortilla wrap filled with sauteed rock shrimp, cilantro lime rice, black bean salsa, 5-cheese blend and shredded romaine.

Juicy and full of flavor, with bacon, swiss and sauteed onions on house-made ciabatta.

Cold-smoked salmon, baby spinach, arugula, hard-boiled eggs, capers, red onions & chive vinaigrette.

4 Oz. chilled rock shrimp on mixed greens, bell peppers, mandarin oranges, crispy wontons, snow peas and orange-ginger vinaigrette.

Chopped grilled chicken on mixed greens with tomatoes, avocado, scallions, eggs, chopped bacon, bleu cheese crumbles & creamy bleu cheese dressing.

Chopped romaine, house-made croutons and basil-romano dressing please choose grilled.

Homemade chicken salad topped with seasoned almonds seasonal fresh fruit & banana nut bread.

Parmesan breaded, topped with tomatoes, capers, artichokes & garlic cream served with rice pilaf, sauteed vegetables.

Ancho chile bbq sauce, grilled potato salad and apple slaw.

Finished with peppercorn cream, with sharp cheddar mashed potatoes, sauteed vegetables 4 ounces each.

Crispy tuna cakes on mashed potatoes with vegetables and tarragon tartar sauce.

Almond-crusted, topped with apple slaw and fresh lemon.

Fresh herb and champagne bechamel, whipped potatoes, sauteed vegetables.

Two flour tortillas filled with lump crab, shrimp and scallops and black bean salsa, topped with garlic cream sauce and served with rice pilaf and guacamole.

Hand-made and sauteed with rice pilaf, sauteed vegetables & tomato remoulade.