The Black Crow

Lime Creme Fresh

Sizzling calamari served wit our house made horseradish cocktail sauce.

Organic field greens, aged cider vinaigrette and a parmesan crostini.

Shaved peppers, onions, Napa cabbage, cilantro, tossed with an Asian ginger-soy dressing.

Romano cheese & garlic croutons.

Candied walnuts, macerated currants, roasted onions, bleu cheese, organic field greens & balsamic vinaigrette.

Chili rubbed chicken breast, chopped romaine lettuce, three cheese mix, diced tomatoes, bell peppers, tossed in a buttermilk chipotle dressing. Finished with guacamole and salsa fresca.

Iceberg lettuce, applewood smoked bacon, thick cut red onions, roma tomatoes and bleu cheese.

Thin strips of chicken breast stir fried with fresh julienne vegetables in a Thai style sauce with noodles.

Apple slaw, sweet and sour cherry compote, corn on the cob with sun-dried tomato pesto and parmesan cheese.

Sliced turkey, sliced ham, applewood slow smoked bacon, avocado, sliced tomatoes, butter lettuce and pesto aioli.

Grilled dry rubbed chicken breast, topped with Jack cheese, house made guacamole and salsa fresca.

Provolone cheese, sun-dried tomatoes, artichoke hearts and basil aioli.

Sauteed sliced sirloin topped with pepperjack fondue, fried jalapenos, onions and chipotle aioli.

Ground top sirloin, smothered in aged Vermont cheddar and piled high with garlic fries.

Spicy prawns served with yellow corn, tasso ham & Worchestershire cream accompanied by buttermilk biscuits.

Roasted garlic hummus, sliced tomatoes, arugula, feta cheese & black olives.

Seven-spice seared Ahi tuna served with wasabi dressed Asian slaw, shitake mushroom, relish and crispy rice noodle.

Sauteed chicken breast, garlic mashed potatoes, sauteed green beans and lemon-caper sauce.

Grilled to order filet mignon, crispy potato cake, grilled asparagus and finished with a shitake mushroom and shallot reduction.

Grilled chicken breast, crispy pancetta, roma tomatoes, spinach, fresh thyme, chili flake, toasted garlic, parmesan cream and rigatoni pasta.

Grilled flank steak and prawns, fragrant basmati rice, crispy onion rings, with spicy bok choy.

Ravioli stuffed with in-house smoke salmon, ricotta, goat cheese and shallots. Tossed in a sun-dried tomato cream with artichoke hearts, mushrooms and spinach.

Served with grilled pesto potatoes, heirloom tomatoes, crispy pancetta and mixed greens. Finished with a balsamic demi glace.

Stuffed with onions, herbs and lemons. Served on garlic mashed potatoes, sauteed spinach and herbed pan gravy.

Grilled prawns, corn, roasted onions, shaved romaine, cherry tomatoes, bell peppers and three cheeses placed in a flour tortilla. Dressed with buttermilk chipotle and lime creme fraiche.

Salmon grilled on cedar plank, buttermilk mashed potatoes, mixed greens, shaved onions, with a balsamic vinaigrette dressed salad. Finished with a red wine butter.

Crusted with black and white pepper, served with fried red potatoes and a saute of corn, bacon, spinach, tomatoes and red and yellow bell peppers. Finished in a red wine butter.

Grilled pork tenderloin served with sweet and sour cherry compote, buttermilk mashed potatoes and corn on the cob with sun-dried tomato and pesto parmesan cheese.

Our Ratatouille consists of sauteed squash, onions, bell peppers, eggplant and tomato. Served with two crispy Risotto cakes.

Ground top sirloin, smothered in aged Vermont cheddar and piled high with garlic fries.