CROWNe plaza breakfast menu Continental Breakfast Help yourself to our continental buffet Assorted pastries and muffins make your own waffle station (with toppings), fresh cut fruit, hot and cold cereal, juice, coffee, tea $10.95
Continental plus Enjoy the continental breakfast buffet plus: Two eggs, any style, bacon, sausage, toast, and home fries Your server will take your order. $12.95
omelet breakfast The continental breakfast buffet plus: Three egg omelet with cheese and one filling, home fries and toast. Your server will take your order. Additional fillings .75 EA Fillings-Ham, bacon, sausage, mushrooms, onions, peppers,
$15.95
Eggs benedict The continental Breakfast Buffet Plus: Eggs benedict with home fries.
$17.95
Looking for something
quick, grab anything cold from the
continental buffet and take it to go. The servers have containers for you. Simply help yourself and pay at the podium. Bagels, pastries, muffins, cold cereal with pint milk $4 ea Fresh fruit (small to-go container) $5 –whole fruit, yogurt $2 ea
Arrowhead Restaurant Starters
CHICKEN QUESADILLA 12” Tortilla stuffed with grilled chicken breast, shredded cheddar and jack cheese, peppers and onions served with salsa & sour cream 11
STEAK BRUSCHETTA Grilled bread topped with sirloin tips, tomato caper relish, gorgonzola cheese, scallions and a creamy horseradish sauce 12
CHICKEN WINGS (10) Juicy wings with your choice of flavor, Garlic Parmesan, Orange Ginger, BBQ or Our Own Mild Buffalo Sauce. Served with celery and blue cheese dressing 11
CHEF JAMES’ CRABCAKES (4) Our chef’s own award winning recipe served on a bed of greens tossed in a lemon vinaigrette and topped with a spicy ramoulade sauce 13
SHRIMP & MUSHROOM RISOTTO (4) Grilled jumbo shrimp over a creamy mushroom risotto, topped with a limoncello cream sauce 12
Soup CROCK OF SPICY BEEF CHILI 14 oz Chef James’s very own recipe. Served with onions, shredded cheese & sour cream on the side 9
NEW ENGLAND CLAM CHOWDER
Cup
7
Bowl
8
Entrée’ Salads Dressing choices: Creamy Italian, Ranch, Blue Cheese, Balsamic Vinagerette
CLASSIC CAESAR Chopped Romaine, croutons, parmesan cheese tossed in Caesar dressing 10
SPINACH SALAD baby spinach topped with sautéed bacon, onions, and mushrooms with a side of house made garlic parmesan dressing 11
CLASSIC COBB Spring mix, diced tomato, diced cucumber crumbled blue cheese, fresh cooked bacon, hardboiled egg, Cooked Turkey 14
Sandwiches All Sandwiches served with pickle spear & fries (Substitute salad for an additional 1.50)
ANGUS BURGER 8oz burger with lettuce, tomato, onion, mayo, and choice of cheese on a brioche bun 12
ITALIAN BURGER 8oz burger with a pesto mayo, arugula salad, marinated tomatoes, crispy pancetta, mozzarella, roasted red peppers, and balsamic glaze 14
ULTIMATE RIB-EYE SANDWHICH 8oz.Rib-Eye steak grilled & topped w/ a spicy chili pepper relish, whole grain mustard/mayo blend, Boston Bibb lettuce on a grilled grinder roll 15
PULLED PORK SLIDERS (4) Fried onion, BBQ sauce, on mini brioche roll 12
TURKEY CLUB House cooked turkey breast bacon, lettuce, tomato, mayo on white toast 11
Kids All Kid’s meals come with choice of French fries or sliced seasonal fruit choice of milk, juice or soda (soda is refillable) 9
Chicken Tenders (4) Grilled Cheese Kid Pasta (choice of plain, marinara, or butter )
Executive Chef, James Vendola “Ct. Health Department warns that Consuming Raw/Undercooked eggs, meats, and seafood Increase the risk of food borne illness”
Entrees Carne E Pesce Served with side salad, specialty rolls, whipped butter, fresh vegetable
RED SNAPPER FILET 10oz Sautéed filet served over a Mediterranean couscous, topped with a lemon butter sauce 26
SALMON FILET 9 oz Sautéed filet on bed of a roasted artichokes, crispy red potatoes, tomato poblano relish, and spinach blend topped off with our grilled pineapple salsa, Cajun butter sauce and crispy fried angel hair pasta 25
12oz PREMIUM CUT FLAT IRON
23
14oz PREMIUM CUT NY STRIP 28 All steaks served with Chef Mike’s signature steak fries and fresh vegetables
12oz CENTER CUT BONE IN PORK CHOP With a sweet mashed potato, topped with apple & kale salad tossed in a sherry vinaigrette 22
Polo E Pasta Served with side salad and dinner rolls
PAPPARDELLI POMODORO House made Pomodoro sauce with fresh diced tomatoes, garlic, fresh basil, and parmesan cheese 15
MEDITERRANEAN PENNE
Baby spinach, artichoke hearts, tomato, Olives, in a white wine sauce
ADD A PROTEIN Chicken 6, Salmon 8, Steak 9 or Shrimp (3) 9 14
CHICKEN SCAMPI OVER ANGEL HAIR Fresh Chicken Tenders Floured & Sauté in a white wine butter and lemon sauce with mushrooms, garlic, and onion served on bed of angel hair pasta topped with fresh grated Romano cheese & basil 17
Be sure to save room for one of our delicious desserts from Junior’s Bakery of New York City
Executive Chef, James Vendola “Ct. Health Department warns that Consuming Raw/Undercooked eggs, meats, and seafood Increase the risk of food borne illness”