Lord Bennett's Restaurant - Bandon, OR

scallops & prawns in alfredo sauce

re bell pepper and pine nuts in a white wine sauce

vegetables sauteed in olive oil with roasted garlic, basil, sundried tomatoes and parmesan cheese

stuffed tomato, mushrooms, steamed veggies with cheese sauce, cannelloni & vegetable du jour

cooked in garlic butter with sherry and lemon juice

marinated in spicy ginger - lime butter and served with green curry cashew sauce

grilled fish with scallops, prawns, steamer clams, mussels in garlic butter with deep fried calamari. fish may be blackened

coos bay oysters pan fried in cornmeal

australian cold water lobster tail, half or whole1 14-16 oz

blackened or sauteed with a potato horseradish crust

u.s.d.a choice steak char broiled and served with a green peppercorn, brandy, cream and demi glace sauce or plain if you prefer

charbroiled 8 oz usda choice filet with prawns or scallops

grilled with oregon hazelnut crust on a bed of caramelized onions and served with marinara sauce

stuffed with spinach, swiss cheese and pancetta, marinated and rolled in sesame seed. baked ans served with ginger lime butter

skinless, boneless breast of chicken poached topped with an apricot glaze and almonds. served on a bed of rice mixed with shallots and sausage. served with a green salad

3-fash with poached eggs. served with fruit and toast

served with berry sauce, choice of bacon, sausage, or ham

served with choice of bacon, sausage, or ham and fruit

served with dulce deleche sauce, choice of bacon, sausage or ham and fruit

served with hash browns and toast

served with hash browns, fruit, toast and choice of bacon, sausage or ham

poached eggs on an english muffin with your choice of canadian bacon or shrimp, topped with hollandaise and served with hashbrowns

all served on a whole wheat bun with french fries

marinated breast of chicken served on garlic toast spread with cream cheese

seasoned- broiled breast of chicken covered-with mild green chili and melted jack cheese

broiled sauteed or blackened

broiled and served with a tangy mustard sauce

with sherry aioli

oregon dungeness crab sauteed-with green onions and bell peppers, rolled in a flour tortilla, covered-with mushroom sauce, jack cheese and sour cream