Lunch and Dinner Menus

Members Only

 

LUNCH MENU

Tuesday through Sunday
 
HOUSE MADE MOZZARELLA, PROSCIUTTO AND VINE TOMATO
Basil and Balsamic Drizzle
14

FRIED CALAMARI
Marinara Sauce
15

TEMPURA FRIED SHRIMP
Mixed Greens and a Thai Chili Dressing
16

TEXAS CHILI
Our Spicy Beef Chili with Cheddar Jack Cheese, Fresh Onions, and Tomatoes, Tortilla Chips
14

CHICKEN WINGS
Buffalo Sauce, B.B.Q. Sauce or Teriyaki Glaze
15

CHICKEN TENDERS
Served with Fries and B.B.Q Sauce
13

PERSONAL FLATBREAD
Marinara, House Made Mozzarella and Basil
12
Goat Cheese, Caramelized Onions, Arugula and Balsamic Glaze
14

CLASSIC CAESAR SALAD
Crisp Romaine Hearts, Croutons, and Parmesan Cheese
11
Add Grilled Chicken – 15 
Add Grilled Shrimp – 18

CLASSIC COBB SALAD
Grilled Chicken, Avocado, Bacon, Tomatoes, Cucumber, Diced Egg, Crumbled Blue, Creamy Balsamic Dressing
16

HOLLOW BROOK BURGER
Select from:
Bacon, Mushrooms, Caramelized Onions, Selection of Cheddar, American, Mozzarella, Swiss, or Blue Cheese
16

GRILLED PASTRAMI SANDWICH
Swiss Cheese, Grilled Rye and a Side of Yellow Mustard
16

CAJUN GRILLED CHICKEN SANDWICH
Blackened Chicken Layered with Roasted Red Peppers, Tomato, Avocado and Cheddar Cheese
16

GRILLED CHICKEN QUESADILLA
Grilled Chicken, Onions, Tomatoes, Black Beans and Cheddar Jack Cheese, Flour Tortilla with Lettuce, Sour Cream & Pico de Gallo with Spanish Rice
17

BLACKENED GRILLED CHICKEN TACOS
Pico De Gallo, Salsa Verde, Guacamole, Sour Cream, Spanish Rice and Black Beans
19

SLICED STEAK AND CHEESE SANDWICH
Thinly Sliced Marinated Steak, Provolone Cheese on a Toasted Garlic Buttered Baguette
16

CLASSIC STEAK FRITES
Market Steak with Fries and House Steak Sauce
24

SEARED SALMON FILET
Rice and Vegetable
20

CHICKEN PARMESAN HERO
Marinara and Mozzarella Cheese
16

Chef’s Daily Choice of Potato and Vegetable
French Fries, Waffle Fries, Sweet Potato Fries, Onion Rings, Side Salad, Fruit Salad

SEPTEMBER 26 AT HOLLOW BROOK

 

Prix Fixe Bistro Menu

Please call x1112 to make a reservation between 5pm and 8pm. Seating is limited and tables will be distanced appropriately.
 

First Course

STEAMED CLAMS SIMMER IN WHITE WINE AND GARLIC
–– OR ––
AHI TUNA PINEAPPLE AND AVOCADO TOWER
 

Second Course

ROASTED BEETS AND BLUE CHEESE SALAD with
WALNUTS AND ARUGULA
 

Third Course

FILET MIGNON WITH A GARLIC AND HERB DEMI-GLACE
–– OR ––
PECAN AND WHOLE GRAIN MUSTARD CRUSTED SALMON
–– OR ––
BOURSIN CHEESE STUFFED CHICKEN CUTLET
 

Dessert

CLASSIC APPLE TARTE TATIN ALA MODE
–– OR ––
VANILLA POUND CAKE WITH BERRIES AND CREAM
 

$55.00 Per Person

Plus Service Charge and Sales Tax