Cadwalladers Cafe

"Crab Cakes"

 homemade lump crab cakes and fresh mango salsa with chipotle orange remoulade

"Soup du Jour"

seasonal fresh ingredients

"Shrimp and Grits"

large sauteed shrimp and stone ground grits with a vanilla caviar butter sauce

"Tuna"

seared yellow fin tuna medallions served on a tuscan style white bean and artichoke salad with a warm tomato basil dressing

 "House Salad"

 mix greens, romaine leaves, mandarin oranges, golden raisins, red onion vinaigrette

"Spinach Salad"

baby spinach, cranberries, golden raisins, goat cheese medallions, cranberry vianaigrette

ENTREES

"Center Cut Black Angus Filet Mignon”

char grilled with a wild oyster mushroom reduction, served with sweet garlic creamed potatoes and seasonal vegetables

"Flounder"

char grilled north carolina fillet, homemade pappardelle pasta, roasted plum tomatoes, sauteed spinach, smoked bacon carbonarar sauce

"Bison Ribeye"

grilled and served with parmesan pancetta croquette potatoes, sauteed broccolini and sherry jus

"Creamy Parmesan Risotto”

with sautéed shrimp, scallops, artichoke hearts, asparagus, and tomatoes in a white wine cream sauce.

"Barramundi"

pan roasted fillet with fennel and orange orzo pasta, charred asparagus with a orange anise sauce

"Bison Ribeye"

grilled to order, served with parmesan pancetta croquette potatoes, sauteed broccolini, and sherry jus

"Lamb Rack"

pan roasted new zealand chops with mint crushed potatoes, wilted spinach, honey roasted vegetables, and a red wine sauce

Chef's Nightly Features

Ask about our Dessert Menu