Buck's Restaurant

Served with a risotto Alfredo, three grilled shrimp, asparagus, and topped with a lemon pesto

Pan seared lobster tail over mashed potatoes and asparagus, finished with a bourbon cream pan sauce and crispy bacon

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

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

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

Crab and shrimp sauteed in a white wine and lemon cream sauce served over linguine

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

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

Classic fried green tomatoes topped with pimento cheese dash of siracha and scallions

Served with spinach ouzo béchamel, garnished with three cheeses and fresh parsley

Three lump crab cakes on a bed of spring mix, served with caper-basil rémoulade sauce

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

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

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

Grilled chicken, rotini pasta, toasted almonds, red peppers tossed in a mango, peach chutney curry aioli on a pineapple boat

Baby greens tossed in spiced peach vinaigrette, topped with egg, prosciutto, tomato, blue cheese crumbles, corn and diced pepper

Spring mix, cucumbers, red onions, grape tomatoes, candied pecans, spiced peach vinaigrette

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

Sliced Granny Smith apples, berries, red onions, and candied pecans over spring mix tossed with an apple cider honey vinaigrette

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

Aged gorgonzola, candied pecans, balsamic and spiced peach vinaigrette

Cast iron seared filet topped with aged gorgonzola, served with mashed potatoes and asparagus, finished with demi-glace

Topped with a black pepper-horseradish compound butter over sweet potato hash and roasted Haricots verts

Braised short rib wrapped in puff pastry with mirepoix purée, served over mashed potatoes and asparagus, finished with demi-glace

Seared with brown butter and thyme, over Weisenberger grits and crispy brussels sprouts, finished with a pineapple sage bourbon glaze

Lamb rack wrapped in prosciutto and cast iron seared with rosemary over saffron mashed potatoes and asparagus, finished with demi-glace

Grilled ribeye, butter poached lobster tail, fried oysters, and a grilled shrimp and scallop skewer served with mashed potatoes, asparagus, and a grilled lemon finished with demi-glace and a side of drawn butter

House ground beef, Colby cheese, prosciutto, green tomato jam, spring mix, balsamic mayo, Brioche bun

Grilled chicken breast with romaine lettuce, tossed in a spicy Caesar dressing topped with a three-cheese blend on Texas toast

Heirloom tomato, mozzarella, and basil pesto served open-faced on marbled rye, finished with balsamic glaze

Panko encrusted cod topped with coleslaw, basil-caper mayo on marbled rye

Roasted turkey, prosciutto, and Swiss, on Texas Toast topped with tomato & bacon finished with Mornay sauce

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

Fried cod over jasmine rice, finished with sautéed bell peppers and red onions in a spicy sweet Thai-chili sauce, garnished with green onions

Stir fried chicken, mushrooms, red onions, baby corn, water chestnuts, snow peas, oyster-sesame sauce, garnished with green onions

Blackened salmon with gemelli pasta tossed in Cajun-cream sauce, onions and peppers

Stir fried curry chicken, bell peppers, onion, mushrooms, tossed in spicy hoisin, Thai-chili sauce over Cantonese noodles

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

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

Tossed in a spicy maple bourbon sauce, served with Giardiniera

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

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