Lunch and dinner menus are created daily to offer our customers the most fresh and top ingredients available. Additionally, Yellow Dog Café offers a selection of specialty beers, fine wines and a full liquor bar. Moreover, from time to time we also offer seasonal specials. Call us for details on our specials or updates on the currently available menu selections as changes do occur frequently.
Appetizers
cup Four
bowl Eight
Eight
Our own corn fritters made with pan roasted corn, red peppers, and onions. Served with a sweet chili lime dipping sauce.
Eleven
Wrapped in a puff pastry and served over a cranberry-cherry sauce with fresh fruit and our handmade crackers.
Ten
Sautéed with garlic, lemon and white wine, in a puff pastry.
Ten
Yellow fin tuna seared and topped with a ginger and soy marinade.
Twelve
With a whole grain Dijon mustard dipping sauce.
Eight
Served with a warm blue cheese dip.
Fourteen
Served on top of potato pancakes with sour cream, salmon mousse, capers and fresh onions.
Ten
Topped with spinach, artichoke hearts, roasted red peppers and havarti cheese.
Twelve
Crawfish and andouille sausage in stone ground grits, topped with grilled shrimp, roasted red pepper coulis and spinach sauce.
Eleven
Strips of tender white chicken breast, hand cut and onion crusted. Served with caramel citrus glaze.
Salads
Twelve
Assorted greens, red beans, roasted pumpkin seeds and feta cheese tossed in a citrus balsamic vinaigrette.
Twelve
Tender spinach leaves lightly tossed with bleu cheese, blueberries, toasted pecans and blueberry vinaigrette.
Nineteen
Fresh baby mixed greens tossed with raspberry vinaigrette dressing, kidney beans, roasted pumpkin seeds, feta cheese and topped with grilled duck breast.
Twelve
Crisp romaine tossed with parmesan cheese, classic Caesar dressing and our homemade croutons.
Entrees
All entrees served with fresh baked bread, your choice of House or Caesar salad, and Chef's choice of potato and vegetables. For an Old Blue Spinach Salad, please add $3.00 more.
Thirty-Eight
Half duckling with a raspberry, cranberry, cherry and peppercorn sauce. Served with red cabbage and potato pancake.
Twenty-Six
Boneless chicken breast, crusted with crispy onions, and a caramel citrus glaze.
Half-Rack Thirty
Full-Rack Fourty-Four
Herb-Rubbed, grilled and finished with a natural lamb au jus. Available in full or half rack.
Fourty-Four
8oz. hand cut in house, finished with a Bordeaux Demi-glace.
Thirty-Eight
Filet of grouper with our crispy onion crust and caramel citrus glaze.
Market Price
A selection of the Chef's choice meats for the evening. Ask your server as this changes daily.
Thirty-Four
Sauteed shrimp tossed in garlic, butter and our own special blend of Creole seasoning. Served over crawfish grits and vegetable succotash.
Thirty-Two
Accented with a vanilla bean infused praline sauce.
Thirty-One
Layers of Mediterranean vegetables topped with a crab cake, and finished with a roasted red pepper sauce.
Twenty-Nine
Grilled peppercorn crusted yellow fin tuna served over canton noodles tossed in a Chinese black bean sauce and mixed with Asian vegetables.
Thirty
Potato crusted salmon served with a sundried tomato risotto cake and asparagus. Finished with a saffron infused lobster cream sauce.
Twenty-Five
A spinach and artichoke heart, and roasted red pepper stuffed portabella topped with havarti cheese, accompanied by chefs assortment of fresh vegetables.
Sandwiches
Melted brie cheese, sliced tomatoes, alfalfa sprouts and scallions on top of fresh focaccia bread. Served with guacamole and fresh salsa on the side. Fresh ground beef, grilled chicken, or the catch of the day.
Fresh ground beef or grilled chicken 13 Catch of the day 16
Basil pesto, rich Gorgonzola cheese and fresh romaine lettuce piled high on grilled focaccia bread.
Fresh ground beef or grilled chicken 13 Catch of the day 16
Grilled Portobello mushrooms, roasted red peppers, soft havarti cheese served on fresh grilled focaccia bread.
Fresh ground beef or grilled chicken 13 Catch of the day 16
12
Old fashion burger grilled and topped with romaine lettuce, fresh sliced tomatoes and caramelized onion, served on grilled focaccia bread.
add cheese $1 add bacon $1
13
Albacore tuna salad mixed with red onions, green olives, celery, red peppers, and sundried cherries. Then topped with fresh romaine lettuce, crisp bacon, sliced tomatoes, havarti cheese on grilled focaccia bread.
12
Grilled portobello mushroom, roasted red peppers, artichoke hearts and fresh spinach, topped with melting havarti cheese and served on grilled focaccia bread.
13
Shredded beef tenderloin with barbeque sauce, topped with grilled onions, portobello mushrooms, havarti cheese served on grilled focaccia bread.
Feature Salads
18.95
Fresh baby mixed greens with raspberry vinaigrette dressing, kidney beans, roasted pumpkin seeds, feta cheese and topped with grilled duck breast.
14.95
A hearty portobello mushroom, sliced, and served over our Caesar salad.
Side 5.95
entree 11.95
Fresh baby mixed greens tossed with citrus balsamic vinaigrette dressing, kidney beans, roasted pumpkin seeds and feta cheese.
Side 5.95
entree 11.95
Crisp romaine tossed with Caesar dressing, topped with shredded parmesan and seasoned croutons.
11.95
Tender spinach leaves lightly tossed with blueberry vinaigrette, bleu cheese, fresh blueberries, and toasted pecans.
Just a Little More
14.95
Sautéed with red and green peppers, white onions, and all served over egg noodles tossed with your choice of marinara sauce or olive oil.
15.95
Created with the freshest seafood; topped with shrimp and Chef's choice of sauce. Served with Chef's choice of rice and vegetables.
16.95
Grilled and served with a choice of caramel citrus glaze or cherry-peppercorn sauce. Chef's choice of rice and vegetables.
15.95
With caramel citrus glaze and served with Chef's choice of accompaniments.
