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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 Day5

Chef’s Creation

French Onion Soup6

Baked with provolone and swiss cheese, garlic crostini topped with parmesan cheese


Escargot simmered in garlic butter atop of fresh sautéed spinach in garlic butter then ladled with hollandaise


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

Baked Brie10

Panko crusted brie with a raspberry coulis and garlic crostini

From the Garden

Tulip House Salad4

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

Classic Caesar Salad*6

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

Spinach Salad6

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

Beet Salad6

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

Tulip Signature Entrees

Chicken Florentine18

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

Tulip’s Chicken19

Sautéed chicken breast with artichokes, sundried tomatoes and mushrooms simmered in a semi-sweet wine sauce

Pork Porterhouse Chop

Grilled bone-in porterhouse pork chop finished with an apple pear chutney

Veal Saltimbocca25

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

World Famous Oven Roasted Duckling29

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

Filet Mignon*34

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

Seafood Pasta25

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

Veal Oscar*29

Veal scaloppini with fresh crabmeat, asparagus then finished with hollandaise

Seasonal Fresh Catch Options

Nightly Specials

Ask Server for Nightly Specials

Market Price

3 Course Dinner

$35 per person

Course One

French Onion Soup

Baked with provolone, swiss and parmesan cheese

Seared Ahi Tuna

with a soy ginger glaze

Panko Crusted Brie Cheese

with garlic crostini

Warm Spinach Salad

fresh spinach, mushrooms, boiled eggs and bacon finished with a warm bacon dressing and parmesan cheese

Course Two

Catch of the Day

Chef’s Nightly Special

Pork Porter House Chop

Grilled pork porter house chop with an apple and pear chutney

Black and Blue Chicken

Blackened chicken breast with granny smith apple and cabbage slaw finished with a blue cheese crema

Shrimp –N– Grits

Cheesy grits with blackened shrimp, fresh asparagus and chorizo oil

Course Three

Choose one:

Homemade Dessert

Glass of Wine