SUNDAY SUPPER
MENU
Chicken Spring Vegetable Soup
Cup | 8 Bowl | 10
Shrimp Cocktail | 16 GF
Horseradish Cocktail Sauce
APPETIZERS
Classic Hummus | 14 GF
Pita, Celery, Carrot Sticks
Crab Cakes | 18
Pecan Remoulade
SALADS
The 1900 Salad | 16 GF
Iceberg Lettuce, Carrots, Stilton Blue Cheese, Radishes, Tomatoes, Applewood Bacon, 1900 Dressing
Chopped Caesar Salad* | 16
Chopped Romaine, Tomato Croutons, Parmesan Crisp, White Anchovies
Add Ons:
Half Avocado | 3 4 oz Grilled Chicken | 7 4 oz Skirt Steak* | 14 4 oz Mahi* | 13 4 oz Scottish Salmon* | 13 Jumbo Shrimp | 15
ENTRÉES
Pecan Crusted Grouper | 32
Carrot, Zucchini and Yellow Squash Ribbons, Coconut-Lime Sauce
Linguini alla Puttanesca | 28
Capers, Olives, Anchovies, Tomato
Jerk Chicken | 29
Yellow Rice, Fresh Spring Peas
Bison Burger* | 20
Mushroom, Swiss, BBQ Sauce, French Fries
14 oz New York Strip | 55
Chef’s Choice of Potato, Seasonal Vegetables, Compound Butter Sauce
SIDES | 10 Grilled Asparagus Baked Sweet Potato GF
Executive Chef Tam Ha | Sous Chef Ernesto Sierra V - VEGETARIAN | GF - GLUTEN FREE VEGAN OPTIONS AVAILABLE - SPICY |
*Food and Beverage subject to a 20% service charge. * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.