Nat’s on Maple – Lunch Menu
Samplers
SOUTHERN PICKLE CHIPS –Dill pickle chips battered and fried to a golden brown, served with ranch dressing.
STUFFED MUSHROOMS –Cheddar and Ranch cream cheese filled mushrooms fried to a golden brown served with horseradish cream sauce.
BRUSCHETTA –Roma tomatoes mixed with balsamic vinegar, garlic and basil, served with toasted bread.
CALAMARI –Floured and fried to a golden brown topped off with parmesan cheese served with marinara.
LOADED POTATOE EGGROLLS –Served with seasoned sour cream.
CHICKEN POBLANO –Cup or Bowl
SOUP OF THE DAY –Cup or Bowl
Sandwiches
SERVED WITH HOMEMADE FRIES, SWEET POTATO FRIES, CHIPS OR FRUIT (SEASONAL)
ANGUS BURGER –Your choice of toppings: Bacon, Swiss, White cheddar, Provolone, American, Fresh Mozzarella, Mushrooms, Onions, whatever you like let us know.
BLT –Apple-wood smoked bacon, vine ripened tomatoes, fresh mozzarella, arugula, red onion and balsamic vinaigrette on baked French baguette.
NAT'S FRENCH DIP –Shredded braised beef tossed with roasted mushrooms, onions and gorgonzola on French baguette with brown gravy.
THE ITALIAN CLUB –Smoked ham, salami, Gouda, arugula, tomato, apple-wood smoked bacon, served with an olive mayonnaise on French baguette.
GRILLED CHICKEN SANDWICH –Marinated grilled Chicken breast served w/ lettuce tomato, topped w/ provolone cheese and with a Honey Mustard sauce, served on herb Foccacia bread.
PORTABELLA MUSHROOM SANDWICH –Marinated portabella mushroom, served w/ roasted red pepper, fresh spinach, grilled onions, Swiss cheese and pesto sauce, served on herb Foccacia bread.
CALIFORNIA CHICKEN SANDWICH –Grilled chicken breast topped with roasted red peppers, White Cheddar cheese, arugula, tomato and guacamole served on Foccacia bread.
HALF SANDWICH AND SOUP OR SALAD –Ham, Turkey and Swiss served on herb Foccacia bread with a cup of soup, House or Caesar salad.
FLAT IRON STEAK SANDWICH –Grilled steak sliced and covered with sauteed onions, oven roasted mushrooms and melted Gouda cheese served on French baguette.
Seafood Specials
FRESH SALMON PASTA –Sauteed salmon tossed with fresh asparagus, baby spinach and broccoli in a light vodka sauce over bow tie pasta.
STUFFED SOLE –Filet of sole wrapped around shrimp and crab, served with mashed potato and vegetables in a roasted red pepper sauce.
COCONUT SHRIMP –Coconut shrimp served with mashed potato and vegetables.
BISTRO SHRIMP PASTA –Crispy battered shrimp, fresh mushrooms, tomato and arugula tossed iwth linguine in a basil-garlic-lemon cream sauce.
Lunch Salads
MAPLE STREET SALAD –Fresh greens tossed with marinated grilled chicken, mandarin oranges, dried cranberries, crumble bleu cheese, pecans and tomato in a balsamic vinaigrette.
ORIENTAL CHICKEN SALAD –Citrus marinated chicken, rice noodles, julienne carrots, scallions, snow peas, mandarin oranges and lettuce mix tossed with an oriental dressing.
TUSCAN CHICKEN SALAD –Citrus marinated chicken, penne pasta, artichoke hearts, diced tomato, kalamata olives, tossed with fresh greens and balsamic vinaigrette.
CHOPPED SALAD –Chopped lettuce, julienne carrots, diced chicken cucumber, shredded cheddar, bacon, tomato, all mixed together in ranch dressing.
PESTO SALAD –Fresh mozzarella, red and yellow peppers, red onion, artichoke hearts, cucumber and grape tomatoes tossed with pesto vinaigrette and fresh greens.
BLACK-N-BLEU –Our fresh greens, blackened top sirloin, red onions, red and yellow peppers, roma tomatoes, cucumber and bleu cheese crumble tossed with Balsamic Vinaigrette.
Lunch Specials
CHICKEN AND BISCUIT –Lightly floured chicken breast tossed with carrots, peas, mushrooms and bechamel sauce, served with mashed potatoes.
STEAK AND FRITS –Grilled bistro filet served with a shallot reduction and homemade fries.
PANZANELLA PASTA –Broccoli, red and yellow peppers, shiitake mushrooms, spinach, sundried tomato, garlic, seasoned bread crumbs and fresh herbs, tossed in a garlic wine sauce, over penne pasta.
CHICKEN AND SUNDRIED TOMATOES –In a sun-dried tomato sauce with arugula, garlic, cream and parmesan cheese over bow tie pasta.
THAI CHICKEN PASTA –Sauteed chicken, carrots, shiitake mushrooms, and snow peas in a Thai peanut sauce tossed with linguine.
PASTA DI VINCI –Sauteed chicken, mushrooms, onions in a Madeira wine sauce tossed with penne pasta and parmesan.
PORK CHOP –Grilled pork loin chop infused with apple and cinnamon served with sweet potato fries.
CHICKEN SCALLOPINE –Lightly floured chicken breast sautéed with tomatoes and spinach, in a sherry wine sauce, and served with angel hair pasta.
POT ROAST –Slow roasted and served with caramelized onion, celery and carrots on top of mashed potato and gravy.
