Our Menus

Winter Menu

*Caesar dressing & hollandaise contains raw eggs
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of forborne illness

To Begin

Soup of the Day

5

Chef’s Creation

Tuna*

10

Seared sushi-grade tuna accompanied with wasabi aioli, sriracha aioli, soy ginger glaze and pickled ginge

Escargot*

10

Escargot simmered in garlic butter atop of fresh sautéed spinach in garlic butter.

Baked Brie

10

Panko crusted brie with a raspberry coulis and garlic crostini

From the Garden

Tulip House Salad

4

Mixed field greens, tomatoes, cucumbers, topped with our signature house creamy curry vinaigrette dressing

Spinach Salad

6

Spinach, sliced mushrooms, chopped bacon, hard-boiled egg, and parmesan cheese topped with a warm bacon dressing

Wedge Salad

8

Romaine wedhe, with pickled red onions, tomato bacon jam and homemade blue cheese dressing

Classic Caesar Salad*

6

Romaine lettuce, house croutons, and parmesan cheese tossed in our signature Caesar dressing

Beet Salad

6

Mixed greens, red beets, sliced oranges, candied walnuts and feta cheese topped with a pomegranate vinaigrette

Tulip Signature Entrees

Chicken Florentine

18

Grilled chicken breast with fresh sautéed spinach, tomatoes and feta cheese

World Famous Oven Roasted Duckling

29

Slow-roasted ½ duckling finished with roasted apple simmered in brandy

Seafood Pasta

25

Shrimp, Scallops, Muscles and Calamari simmered in seafood broth. White wine and garlic over linguine

Veal Saltimbocca

25

Veal scaloppini with shaved prosciutto and provolone cheese over a bed of sautéed spinach then finished with a mushroom marsala wine sauce

Filet Mignon*

34

Blue cheese crusted filet mignon, fresh asparagus, and a marsala wine mushroom sauce

Veal Oscar*

29

Veal scaloppini with fresh crabmeat, asparagus then finished with hollandaise

Seasonal Fresh Catch Options

Pan Seared Salmon

with roasted red pepper sauce and sauteed artichokes and goat cheese

4 Course Dinner

$30 per person

Course One

Soup of The Day

with a soy ginger glaze

Course Two

House Salad

fresh greens, carrotts, cucumbers, tomatoes with a house curry vinnaigrette dressing

Course Three

Choose one:

Chicken Florentine

Grilled chicken breast finished with fresh sauteed spinach, tomatoes and feta cheese

Grilled NY Strip

Grilled NY strip with a green peppercorn sauce

Fresh Catch of the Day

Chef's Fresh Catch Creation

Veal Marsala

Veal scallopini with fresh mushrooms simmered in marsala wine

Shrimp Pasta

Sauteed Shrimp, Asparagus and Tomatoes in a white wine garlic sauce over pasta