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DINNER MENU
On Chef Mark's
Winter Menu you will see a new symbol "
d
" highlighting
those items on the Menu where good taste meets good
health. " d"
will also be used to suggest ways Chef can modify an
entree with a
health conscious twist. At Cu, eating well can still
mean "Eating Well!"
Appetizers
House
Soups & Salads
Seafood Selections
Dinner Selections
Signature Beef
Desserts
Appetizers
Cu Shrimp Cocktail
d
Six Large Tiger Shrimp served with our homemade
Cocktail sauce |
|
8.49 |
|
Artichoke Dip
Baked Baby Spinach, Artichoke Hearts, Cheddar and Cream
Cheese dip topped with Mozzarella and Parmesan Cheeses
served with Toasted French Baguette Bread
|
|
8.99 |
|
Cream Sherry Mushrooms
Fresh Roasted Portabella, Shitake, and Button Mushrooms in a
Cream Sherry Sauceand garnished with seasoned Crispy Onions
|
|
6.99 |
|
Hummus Triod
Three house made Hummus of Roasted Red
Pepper, Black bean, and Pesto served with warm Flatbread
Points
|
|
7.99 |
Grilled Bruschetta
Grilled Chicken, Fresh
Basil, Roasted Red Pepper, and Sweet Provolone
cheeseon
Toasted Semolina Bread drizzled with Balsamic
Vinegar Reduction |
|
8.99 |
|
Beef Paninos
Grilled Sirloin Steak on Toasted Ciabatta Rolls with Chive
Horseradish havarti Cheese, Mixed Greens, and Bearnaise
Dipping Sauce
|
|
10.49 |
House Soups &
Salads
Lobster & Shrimp Bisque
Rich and creamy with delicate flavors of the Ocean. |
Cup
Bowl |
3.99
6.49 |
Soup du Jour
Inspired creations made fresh each morning. |
Cup
Bowl |
3.99
6.49 |
Cu House Greens
d
Tossed mixed greens with dried cranberries, bleu
cheese and red onion, finished with our house
dressing and toasted almonds. |
|
5.99 |
Spring Spinach Salad
d
Mandarin oranges, fresh berries, and red grapes
resting on a bed of baby spinach, finished with
raspberry dressing. |
|
5.99 |
Seafood Selections
Grilled Salmon
d
Citrus Grilled
Atlantic Salmon served with Sweet Pickled Red Onions,
Buttered Red Potatoes, and Vegetable du Jour |
|
16.99 |
Chef's Seared
Scallops
U-10 Diver
Scallops Pan Seared and served atop Caper Aioli and
garnished by Chef's Lemon Relish. Served with Lemon
Risotto and Asparagus |
|
21.99 |
"Seven Spice"
Shrimp
d
6
Pan Seared Tiger Shrimp with delicate Asian Spices and
accompanied with Hoisin Noodles and an Asian Slaw |
|
12.99 |
Trigger Fish
8 oz Pan
Seared Mediterranean Trigger Fish served with Chive
Bearnaise, Lemon Risotto, and Asparagus
*Add Panko Crab Crust
for 3.99 |
|
16.99 |
Dinner Selections
5 grilled Shrimp or 2 Diver Scallops may be added to any
entree for only $6.99
Absolut Chicken
Pan Seared Chicken
Breast served with a Creamy Tomato Vodka Sauce on a
Roasted Garlic and Sun-Dried Tomato Rice Pilaf and
Broccoli
d
Substitute Roasted Tomato Sauce for the Creamy
Tomato Vodka Sauce |
|
13.99 |
Stuffed Duck
Maple Glazed Duck
Breast stuffed with Gilled Portabella Mushrooms and
served atop Sauteed Spinach and Roasted Garlic and
Sun-Dried Tomato Rice Pilaf(served Med-Med Well)
d
Request to have the skin removed from the Breast |
|
19.99 |
Veal
Lombardy
Seasoned
Veal Cutlets seared in Rice Flour and accompanied by
Shitake and Portabella Mushrooms in a Bungandy Burre
Rouge. Served with Buttered Red Potatoes and
Broccoli |
|
18.99 |
Tortellini de Parmigiano
Parmesan Stuffed
Tortellini with a Fresh Roasted Tomato Sauce topped
with Queso Fresco
Add Grilled Chicken $4.59
Add 5 Grilled Shrimp $6.99
Add Grilled Salmon $6.29 |
|
12.99 |
Rack of Lamb
A Full 6+ Bone New
Zealand split Rack of Lamb, spiced, and served with
Chef's Black bean Demi, Buttered Red Potatoes and
Vegetable du Jour |
|
28.99 |
Maple Pork
Medallions
Vermont Maple Brown-Sugar Glazed Tednerloin
Medallions over Cream Cheese Aplles and served with
Wild Rice Stuffing and Vegetable du Jour |
|
15.59 |
Mark's
Steak
Lasagna
Delicious layers of pasta, tender steak, Ricotta and
Parmesan Cheeses with Celery, Onions, Red &
Green Peppers baked with Fresh Mozzarella Cheese |
|
14.99 |
Cilantro Chickend
Pan Seared Chicken
Breast tossed in Cavatappi Pasta with a rich
Cilantro Lime Pesto and served with vegetable du
Jour and Queso Fresco |
|
13.79
|
Chef
Mark Widmann's Daily Features
"You want a fresh, creative dish that will knock
your socks off?
Take your shoes off." -Chef
Mark |
|
Market
Price |
Slow
Roasted Prime Rib Every Friday Night
Do you remember the
days when restaurants really took pride in their
Prime Rib? We do! |
10oz
17.99 |
14oz
21.99 |
Signature Beef
Add Roasted Mushrooms, Horseradish Cream, Chive Bearnaise or Melted
Gorgonzola for only $1.99
Make your Ribeye or Filet "A la Oscar" (Crab Crust and Chive Bearnaise)for 5.99
Filet Mignon - 8oz.
The most tender cut of corn-fed Midwestern beef
available; served with a Twice Baked Potato and
Asparagus |
|
26.99 |
Rib-eye of Beef - 12oz.
Big and meaty, this cut is well marbled for peak
flavor and juiciness. Served with a Twice
Baked Potato and Asparagus |
|
22.99 |
Bistro Steak & Shrimp - 8oz
Grilled
Bistro Steak served with Black Bean Demi and
accompanied by 2 Bacon Wrapped Extra Jumbo Tiger
Shrimp, Wild Rice Stuffing and Broccoli |
|
23.99 |
Desserts
All of our desserts are homemade with quality,
decadence, and a perfect ending to your meal in mind.
Classic
Crème Brule’
A classic French vanilla custard with a layer
of caramelized sugar and garnished with fresh
seasonal berries. |
|
6.29 |
The
Chocolate Fudge Brownie
Warm fudge is
sandwiched between two decadent chocolate brownies
and topped with butter cream icing. |
|
6.99 |
Cappuccino Mousse
A layered combination of chocolate and
cappuccino mousse. Garnished with fresh seasonal
fruit and topped with a drizzle of Baileys. |
|
5.99 |
Cu's Cheesecake
We serve a variety of delicious and rich homemade
cheesecakes. |
|
5.99 |
Homemade Ice
Cream
We serve a trio of delicious, seasonal and rich
homemade ice creams. |
|
1.99 |
Gratuity of 20% added to
parties of 8 or more.
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