Buck's Restaurant Menu

Over spinach ouzo bechamel, topped with three cheese blend and parsley

Over apple curry chutney, topped with pineapple salsa and green onions

French baguette toasted and topped with diced tomatoes, garlic, onion, basil, parmesan and balsamic glaze

Tossed in a spicy maple bourbon sauce, served with Giardiniera

Traditional pork and beef meatballs served over spicy marinara topped with mozzarella

Cast iron seared filet topped with aged gorgonzola, served with mashed potatoes and asparagus, finished with demiglace

Topped with a horseradish butter sauce over mashed potatoes and roasted tricolor carrots

Braised short rib wrapped in puff pastry with mirepoix puree, served over mashed potatoes and asparagus, finished with demiglace

Pan seared and braised in brown butter and thyme, served over Wiesenberger grits, crispy brussels sprouts, finished with a honey bourbon glaze.

Lamb rack wrapped in prosciutto and cast iron seared with rosemary. Served with shrimp over saffron mashed potatoes and asparagus, finished with demiglace

Grilled ribeye, butter poached lobster tail, scallops, grilled shrimp, mashed potatoes, asparagus, grilled lemon finished with demiglace and a side of drawn butter

Served with Risotto Alfredo, a trio of grilled shrimp, and asparagus, topped with a lemon pesto

Panseared lobster tail over mashed potatoes and asparagus. Finished with a bourbon cream pan sauce and crispy bacon.

Over saffron risotto with sliced asparagus, mushrooms, and roasted cauliflower finished with a garlic butter sauce and chopped bacon

Seared chicken breast on mashed potatoes finished with a Marsala pan sauce with mushrooms, onions, thyme, and cherry tomatoes, served with fresh asparagus

Pan roasted quail with pears and blueberries over Wiesenberger grits and asparagus, in a bourbon maple pan sauce

Crab and shrimp sauteed in a white wine and lemon cream sauce with garlic chips, served over linguine.

Fried cod over Jasmine rice, finished with sauteed bell peppers and red onions in a spicy sweet Thai chili sauce, garnished with green onions.

Stirfried curry chicken, bell peppers, red onions, mushrooms tossed in a spicy hoisin sauce, garnished with green onions

Iceberg lettuce, bleu cheese dressing, bacon, dried cranberries, grape tomatoes, cucumbers

Grilled chicken, rotini pasta, toasted almonds, red peppers, mango peach chutney, curry aioli, over pineapple.

Romaine lettuce, three cheese blend, herb croutons, Caesar dressing.

Strawberries, blackberries, and raspberries, feta cheese, red onions, and candied pecans over spring mis, tossed with a blackberry vinaigrette.

Baby greens tossed in spiced peach vinaigrette, topped with egg, prosciutto, tomato, bleu cheese crumbles, corn, diced peppers.

Roasted turkey, Prosciutto, Swiss, on Texas toast topped with tomato and bacon finished with Mornay sauce.

5oz Choice filet over potato cake, asparagus, topped with a demi glace.

Fried cod over jasmine rice, finished with sauteed bell peppers and red onions in a spicy sweet Thaichili sauce, garnished with green onions.

Stir fried curry chicken, bell peppers, onion, mushrooms, tossed in a spicy hoisin, Thaichili sauce over Cantonese noodles.

Stir fried chicken, mushrooms, red onions, baby corn, water chestnuts, snow peas, oystersesame sauce. Garnished with green onions.

Blackened salmon with gemelli pasta tossed in Cajuncream sauce, onions and peppers.