Thistles Restaurant

Juicy seasoned ground beef with onion, garlic, olives and raisins stuffed in an oven baked pastry turnover, served with a tangy chimichurri sauce on the side.

A marinated then grilled giant fresh Portobello mushroom cap topped with a medley of rice, Cheddar cheese, spinach, basil pesto & roasted pine nuts. Vegetarian, Gluten free

A peruvian style citrusy-spicy shrimp cocktail. Served in a fresh sauce made of tomato, onions, jalapeno peppers, lime juice and lemon juice.

Two pan-seared fresh maine crab cakes, lightly breaded, seasoned and served with a roasted red pepper puree.

Mexican white cheese wedges, breaded then pan fried and accompanied with a sweet and tart guava fruit sauce. Vegetarian

Onions, tomato, green olives, capers, pinenuts, blond raisins, eggplant and lobster finished with sherry wine and butter. Served over crostini.

Crisp romaine lettuce tossed with caesar dressing, topped with croutons and freshly grated parmesan cheese.

A delightful blend of greens, caramelized peanuts, sweet dried apple slices and Maple balsamic vinaigrette topped with goat cheese. Vegetarian

Half an avocado grilled with garlic aioli served on a bed of greens with fresh mango, shredded carrots and maple balsamic vinaigrette.

Crock

House favorite, a creamy soup with the flavors of tomato and basil. Vegetarian, bowl

Served with a scoop of mojo relish made of green pepper, onion, garlic and olive oil. Vegetarian, gluten free, bowl

A rich creamy soup with minced clams, onion, bacon and diced potato. Bowl

Olive oil, prosciutto, green peas, onion, garlic, peperoncini and parmesan cheese, served over imported Italian fettuccine. Vegetarian

Breaded veal cutlets pan-seared golden brown finished with a lemon-butter sauce. Served with potato and vegetable of the day.

Two pan-seared golden brown cashew coated breasts of chicken accompanied by a sweet and savory apricot sauce. Served with potato and vegetable of the day.

A seasoned, slowly char grilled, 12oz. center cut New York sirloin with a tangy chimichurri sauce consisting of chopped red peppers, garlic, parsley, scallions, olive oil & balsamic vinegar. Served with potato and vegetable of the day. Gluten free

A selection of button mushrooms, portobello mushrooms, oregano, parsley, olive oil, mozzarella cheese, tomato, garlic and Parmesan cheese. Served over imported Italian fettuccine. Vegetarian

A frenched rack of lamb marinated in a north argentine chimichuri with malbec wine, grilled & finished with a delicate mint sauce. Served with potato and vegetable of the day.

Marinated, grilled, tender flank steak, served with a creamy white wine, shallot, butter and dijon mustard reduction sauce. Served with potato and vegetable of the day. Gluten Free

Pan-seared duck breast finished with a raspberry Mojo made with scallions, shallots and cranberry juice. Served with rice and the vegetable of the day. Gluten free

A tribute to spain's culinary tradition. The paella is a rice dish prepared with chicken, pork, chorizo, scallops, shrimp and mussels. All cooked together on an imported paella pan to create an authentic and unforgettable taste and experience.

A fresh grilled salmon filet topped with a red, yellow and green pepper sesame vinaigrette. Served with rice and the vegetable of the day. Gluten free

Sauteed shrimp, chorizo, garlic, tomato, onion, cilantro, red pepper flakes and white wine. Served over mashed green plantains. Gluten free

Fresh scallops dusted in gluten free flour sauteed with tomato, onion, chile peppers, olive oil, red and green pepper, cilantro, garlic and white wine. Served with rice and the vegetable of the day. Vegetarian, gluten Free

Lobster, shrimp, scallops, portobello mushrooms and roasted red peppers sauteed with a pesto cream sauce. Served over imported Italian fettuccine. Vegetarian

Grilled french cut pork chops rubbed in latin spices. Accompanied with potato and red onion, in a Guava, soy-balsamic white wine reduction sauce. Gluten free

Seasonal, chef's choice