Silver Fox Restaurant Menu

Menu

• Mango Grilled Shrimp or Scallops

  11.00
  Basted with mango chili sauce
• Roons

  6.00
  Back from 1975
• Chicken Wings

  9.00 - 16.00
  Hot, medium or mild served with carols, celery and blue cheese.
• Spaniel Mussels

  13.00
  Chorizo, red onion, runnel, red vermouth sauce.
• Banana Peppers

  10.00
  Stuffed with Romano, assuage, ricotta and Fontana.
• Prawns Scampi

  20.00
  Two,​ 5 count prawns scampi style
• Sauteed Wild Mushrooms

  9.00
  Shiitake criminal, oyster and Portobello with sherry cream sauce, herbs and parmesan cheese
• Crab Cakes

  12.00
  Lump and claw meat, red onion, sweet peppers, garlic, and herbs, with a remoulade sauce.
• Asian Splendor

  14.00
  Coconut shrimp spring rolls, chicken teriyaki pot stickers Asian slaw with Japanese sauce.

• Road Frank Onion Soup

  6.00
  Sauteed onions, brandy and sherry beef broth baked with gruyere cheese and croutons.

• Arugula and Fresh Fennel Salad

  11.00
  Asian pears, Maytag blue cheese, dried cherries with blue cheese balsamic dressing.
• Wedge Steak Salad

  7.00
  Iceberg lettuce, Bermuda onions, roma tomatoes steakhouse dressing.
• Grilled Seafood Salad

  22.00
  Grilled shrimp and scallops accompanied by Belgian endive, artichoke, sun-dried tomatoes with smoked tomato vinaigrette.
• Chicken Spinach Arugula Salad

  12.00
  Grilled chicken, red spinach, angula with mandarin oranges, pecans and feta cheese with white pineapple balsamic vinegar.
• Caesar salad

  7.00
  Romaine with croutons, Tossed in house Caesar dressing.
• Grilled Seafood Salad

  16.00
  Four grilled shrimp, Asian pears, endive, radicchio, pine nuts, chives, ranchero cheese, finished with olive oil and lemon.

• Chicken

  13.00
• Arugula and Prosciutto

  14.00
• Pepperoni

  12.00

• 12 Oz. Dry-Aced Angus Prime Strip (Dry Pged Days)

  47.00
• 8 Oz Manhattan Strip

  33.00
• 12 Oz Rib Eye

  36.00
• 14 Oz Prime Center Cut Rib Eye

  39.00
• 8 Oz Tenderloin

  30.00
• 12 Oz Strips

  31.00

• Caesar Salad

  7.00
• Vegetable

  3.00
• Roons

  6.00
• Potato

  3.00

• Cab Calloway

  40.00
  8oz, filet on bordelaise sauce, topped with three shrimp and Maytag bike cheese sauce.
• Steak and Fries

  26.00
  6 oz. Tender bin, spring mix, and hand cut fries
• Coffee BBQ Pork Tenderloin

  21.00
  Pan-roasted with Oaxacan garlic, on, chiles and finked with BBQ sauce.
• Shrimp or Scallops Puttanesca

  34.00
  Sauteed with prosciutto, kalamata olives, tomato and capers on angel hair pasta.
• Wasabi Tuna

  31.00
  Pan seared encrusted with wasabi, black and white sesame seeds, enhanced with spicy sesame sauce.
• Citrus Sesame Swai

  26.00
  Southeast sunfish slightly sweet, white and flakey with broccoli slaw
• Mediterranean pasta.

  22.00 - 32.00
  Linguine with fire roasted tomatoes, olive oil and fresh heritage
• Parmesan Chicken Meatballs and Linguine

  24.00
  Roasted red pepper pesto, roasted tomato, cream sauce.
• Surf and Turf

  46.00
  6 oz. Felt on bordelaise sauce with two scampi style 5 count prawns’.
• Tenderloin Steak Sandwich.

  17.00
  Canasta bread, sauteed onions, gruyere cheese, horseradish sauce and hand cut fries
• Chicken and Chorizo Bouillabaisse

  25.00
  Fennel, onions, fire roasted tomatoes and sauteed light tomato saffron broth.
• Chorizo Mussels

  24.00
  Fennel and red onion with a site vermouth, red sauce over bellflower pasta.
• Pan-Seared Salmon.
  Hint of fish orange, with ashen slaw
• Linguine with Clams

  26.00
  A pound of half shell clams in a light clam sauce
• Stuffed Pepper Pasta

  24.00
  Veal-pear purses, asparagus ravioli nestled in mascarpone gorgonzola and pecan sauce
• Wild Mushroom Pasta (Sectarian

  18.00
  Sauteed​ shake, cremini, oyster and portobello earthy favored mushrooms) served in a sherry cream sauce over angel hair pasta.