The Linden House

onion soup, cider, cream, croutons, gruyere cheese

farm fresh salad choice of dressing: sun-dried tomato, Italian, ranch or cashew vinaigrette**

reggiano dressing, crispy sprouts, herb croutons

truffle mayo, honey mustard or spicy mayo

sesame crusted, sweet thai chili sauce

with grilled bread

kimchi, sweet chili sauce, corn tortillas

seasonal fresh fruit, arugula, burrata, white balsamic glaze, caramelized onions, boursin

sautéed lemon garlic shrimp with crispy potato stack

sweet miso with brown sugar & bacon

lump crab, cilantro sauce, roasted pepper salsa, arroz, greens

Grilled Pita Bread

a curated sampling of cured meats and artisan cheeses, paired with house-made preserves, marinated olives, and warm crostini. Contains or may contain nuts

dates stuffed with creamy goat cheese filling, wrapped in crisp bacon, and finished with a honey balsamic drizzle. Can be prepared without bacon

brioche or pretzel bun with lettuce, tomato, red onion and special sauce your choice of cheese: American, cheddar, blue cheese, gruyere add ons: 1 each bacon, avocado, caramelized onions, fried egg

ciabatta, creamy horseradish, french onion jus, fontina cheese

brioche, creamy cabbage slaw, pickles, house sauce

shrimp, scallops, mussels, chicken and sausage simmered in saffron rice and vegetables

creamy gouda, applewood bacon, cavatappi, blackened chicken breast, parmesan and sautéed seasonal vegetables

Beef filet topped with cafe de Paris butter, mashed potatoes and fresh vegetables

tender veal cutlet with a golden herb breading, topped with briny capers, bright lemon sauce, drizzled with rich veal essence and served with creamy mashed potatoes and steamed seasonal vegetables

golden-roasted half chicken with sauteed fingerling potatoes, leeks, mushrooms, finished with a creamy whole grain mustard sauce

grilled Atlantic salmon with a pistachio crust over tomato-herb pearl couscous, sauteed spinach, finished with a balsamic beurre blanc

center-cut teres major grilled to your liking, served with four-cheese au gratin potatoes, steamed seasonal vegetables, finished with demi-glace

1/2 roasted crispy duck atop a creamy root vegetable lasagna, finished with an orange marmalade glaze and Cabernet demi-glace

roasted espresso chile pork loin brushed with a tangy whiskey mustard glaze, served over smoky chorizo and crisp grilled fingerling potatoes

San Francisco style stew of shrimp, scallops, mussels, and white fish in a tomato-wine broth with garlic and herbs, served with toasted garlic bread

creamy 4 cheese sauce, crunchy potato chip topping

sweet miso with brown sugar & bacon

variety of wild mushrooms, truffle, parmesan

truffle mayo, honey mustard or spicy mayo

roasted squash stuffed with mushroom barley, wilted spinach, and tart cranberries, finished with smoked Gouda and toasted sunflower seeds and pepitas. Can be prepared without Gouda for vegetarian option