The Tulip Restaurant & Lounge

Served with a key lime sriracha aioli and apricot, rhubarb and ginger chutney.

Seared sushi-grade tuna accompanied with wasabi aioli, sriracha aioli, soy ginger glaze and pickled ginger.

Spinach, sliced mushrooms, chopped bacon, hard-boiled egg and Parmesan cheese topped with a warm bacon dressing.

Mixed field greens, tomatoes, cucumbers, topped with our signature house creamy curry vinaigrette dressing.

Romaine lettuce, house croutons and Parmesan cheese tossed in our signature caesar dressing.

Veal scaloppini with fresh crabmeat, asparagus then finished with hollandaise.

Blue cheese crusted filet mignon atop fresh asparagus and red wine mushroom sauce.

Grilled rib eye melted garlic butter and fried onion straws.

Slow-roasted 1-2 duckling finished with an apricot ginger glaze.

Veal scaloppini with shaved prosciutto, provolone cheese and fresh arugula tossed in a sherry vinaigrette.

Chicken breast stuffed with fresh ham, provolone cheese then finished with a Parmesan alfredo sauce.

Sauteed shrimp with mushrooms, tomatoesand asparagus, tossed with cheese tortellini's in a seafood cream sauce finished with fresh basil and Parmesan cheese.