Buck's Restaurant

Roasted turkey, Prosciutto, Swiss, on Texas toast topped with tomato and bacon finished with Mornay sauce.

Stir fried chicken, mushrooms, red onions, baby corn, water chestnuts, snow peas, oyster-sesame sauce. Garnished with green onions.

Fried cod over jasmine rice, finished with sauteed bell peppers and red onions in a spicy sweet Thai-chili sauce, garnished with green onions.

5oz. Choice filet over a potato cake, asparagus, topped with demi-glace.

Blackened salmon with gemelli pasta tossed in Cajun-cream sauce, onions and peppers.

Stir fried curry chicken, bell peppers, onion, mushrooms, tossed in a spicy hoisin, Thai-chili sauce over Cantonese noodles.

Strawberries, blackberries, and raspberries, feta cheese, red onions, and candied pecans over spring mix, tossed with a blackberry vinaigrette.

Romaine lettuce, three cheese blend, herb croutons, Caesar dressing.

Grilled chicken, rotini pasta, toasted almonds, red peppers, tossed in a mango- peach chutney, curry aioli, on a pineapple boat.

Baby greens tossed in spiced peach vinaigrette, topped with egg, prosciutto, tomato, bleu cheese crumbles, corn, diced peppers.

House ground beef, Colby cheese, prosciutto, green tomato jam, spring mix, balsamic mayo, Brioche bun.

Grilled chicken breast with romaine lettuce, tossed in a spicy Caesar dressing and three cheese blend on Texas toast.

Heirloom tomato, mozzarella, basil pesto served open-faced on marbled rye, finished with balsamic glaze.

Panko encrusted cod, topped with coleslaw, basil caper tartar sauce, on marbled rye.

Three lump crab cakes on a bed of spring mix, served with caper-basil rémoulade sauce.

Classic fried green tomatoes topped with pimento cheese, a dash of sriracha, and scallions.

Served with spinach ouzo béchamel, garnished with three cheeses and fresh parsley