Friar Tucks - Nevada City, CA

in cream brandy sauce

in white wine

traditional swiss cheeses in wine and spices as an appetizer

with tomatoes and fresh basil with a sweet balsamic reduction

a large salad of organic field greens topped with bay shrimp and a burgundy dressing

smoked trout over fresh greens and rice noodles with an asian dressing

romaine lettuce, asiago cheese, moroccan anchovies, ceaser dressing

marinated teriyaki steak grilled and sliced with greens and a dijon vinaigrette

bay shrimp, sun dried tomatoes, fresh basil, in a garlic cream sauce

fresh mussels and clams tossed with noodles in a white wine and garlic sauce

assorted seasonal vegetables, mushrooms and peppers tossed with noodles in a wine sauce

pacific lobster chunks, fresh maine scallops, mussels, clams, bay shrimp, and fresh fish, sauteed with black olives & mushrooms in a spicy adobo cream sauce tossed with chili pepper pasta, topped with feta cheese, cilantro pesto and guacamole

lightly pounded chicken breast sauteed with capers in a lemon wine sauce

8 oz. charbroiled burger on dupre bakery french roll with soup or salad

extra large gulf of mexico black tiger prawns, quick fried crispy, with a light breading with twin sauces

full size portabello stacked with cheese and seasonal peppers and spices

our choice and preparation each week

a hearty choice cut char-broiled new york seasoned steak served with madred butter

our new york steak with a peppercorn brandy sauce

choice cut char-broiled top sirloin steak marinated overnight in our own polynesian marinade

1/2 duck partially deboned, from indianas maple leaf farm, twice roasted with a tangy orange brandy sauce

a rack of baby back ribs in a slightly spicy snappy plum sauce

slow roasted for five hours in our convection ovens and served with creamed horseradish with classic yorkshire pudding

a thick cut filet mignon wrapped with bacon char-grilled and served with a whiskey sauce

oven roasted on a oregon red cedar wood board served with matred butter

extra large gulf of mexico black tiger prawns, sauteed in butter, white wine, and lemon

wild caught from new brunswick, broiled and served with lots of butter

extra large gulf of mexico black tiger prawns, quick fried crispy with a light breading, served with twin sauces

a full 7 rib rack of lamb from new zealand coated with dijon mustard herb crust, oven roasted with a garlic sauce

with a cheese center

cubes of top sirloin

black tiger prawns

lightly breaded sea scallops

tender pieces of chicken breast

a tasters delight: shrimp, chicken, steak, meatballs and scallops

your choice of any one or two of the above

two or more only please the abbots combination and a cheese fondue with a champagne cocktail to get you started

four or more people only please meatballs, shrimp, chicken, steak and scallop fondue, cheese fondue and onion bread

served to one hungry individual only a large hungry salad with bay shrimp and cheese, onion bread, then meatballs, steak, chicken, shrimp, and scallop fondue