Upscale cafe lunch

Soup and Salads
Farmer’s Market Chicken Soup 5.00
Soup of the Day 5.00

Kentucky Limestone Bibb with James Beard’s Green Goddess Dressing 5.50
Bancroft Caesar Salad with Poached Egg 6.50
Shrimp Quesadillas with Chayote Squash Slaw 8.50
Fried Gulf Fish Fingers with Homemade Tartar Sauce and Onion Rings 9.00
Pacific Northwest Mushrooms on Crispy Polenta with Teleme Cheese 7.50
Rabbit Pie with Cream Cheese Crust 7.50
“Little Saigon” Honey-Soy Quail with Rice Paper Rolls & Dipping Sauce 9.00
Duck Confit “Debris” on Biscuit with Sweet Tomato Conserve 8.00

Sandwiches and Entrées
Barbecued Chicken Salad with Celery, Scallions and Buttermilk Dressing 10.00
Crabmeat Salad with Avocado, Tomato and Herb Vinaigrette 12.00
Bancroft Ribeye Burger with Great Hill Blue or Crowley Cheese 9.00
Prosciutto-Wrapped Tuna Muffaletta on Ciabatta Roll 10.00

Fish of the Day
Grilled Chicken Breast with Smoked Tomato Cream and Wild Rice 12.00
Three Cheese Ravioli with Mushrooms & Two Sauces (Fresh Tomato and Pesto) 10.00
with Grilled Shrimp or Chicken 14.00
Oyster Pan Roast with Wilted Spinach and Shoestrings on Potato Bread Toast 12.00
Grilled Sausage Platter with Fingerling Potato Salad 10.00
Sautéed Calf’s Liver with Onions, Cane Vinegar, Molasses and Bacon 11.00
Grilled Pork Chop with Red Beans, Hominy and New Mexico Peppers 12.00
Bourbon & Mushroom Smothered Filet Tips with Shallot-Potato Cake 15.00

Desserts
Selection of American Artisan Cheeses 8.00
Seasonal Fruit Crisp 6.00
Butterscotch Pudding 5.00
Lemon Tart with Berry Coulis 6.00
German Chocolate Cake 7.00
Sorbet or Ice Cream with Cookies 4.00