To Begin

5Soup of the Day

Chef’s Creation

6French Onion Soup

Baked with three cheeses and our signature house croutons

10Escargot *

Escargot simmered in garlic butter, spinach and mushrooms topped with hollandaise

10Conch Fritters

Served with a key lime sriracha aioli and apricot, rhubarb, ginger chutney

12Tuna *

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

From the Garden

4Tulip House Salad

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

6Classic Caesar Salad *

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

6Spinach Salad

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

Tulip Signature Entrees

19½ Roasted Chicken

Chef’s Special Creation

18Chicken Cordon Bleu

Chicken breast stuffed with fresh ham, provolone cheese then finished with a parmesan alfredo sauce

29World Famous Oven Roasted Duckling

Slow-roasted ½ duckling finished with an apricot ginger glaze

25Veal Saltimbocca

Veal scaloppini with shaved prosciutto, provolone cheese, and fresh arugula tossed in a sherry vinaigrette

24Grilled Rib Eye *

Grilled Rib Eye melted garlic butter and fried onion straws

34Filet Mignon

Blue cheese crusted filet mignon atop fresh asparagus, and red wine mushroom sauce

29Veal Oscar *

 Veal scaloppini with fresh crabmeat, asparagus then finished with hollandaise

22Shrimp & Cheese Tortellini

Sautéed shrimp with mushrooms, tomatoes, and asparagus, tossed with cheese tortellini’s in a seafood cream sauce finished with fresh basil and parmesan cheese

Seasonal Fresh Catch Options

Ask Server for Chef’s Daily Catch Specials… market price

4 Course Dinner

$35 per person - tip, tax, beverages not included 

Course One

Conch Fritters

With a Key Lime Dipping Sauce

Anduille Stuffed Mushroom Caps

With a Cajon Demi Glaze

Course Two

Soup D’ Jour

House Salad

Course Three

Horseradish Crusted Salmon

With Cauliflower Mash and spinach Crema

Oven Smoked Pork Belly

With Brussels Sprouts and Apple Slaw

Pan Seared Flat Iron Steak

With Bernaise Sauce

Chicken Special

Ask Server

Course Four

Homemade Bread Pudding

Key Lime Pie