Fenton Hotel Tavern & Grille Menus

Crispy cakes over Cajun cream

Four chilled prawns with cocktail sauce

Rare tuna with wasabi and seaweed salad

Hand-battered strips, tangy jerk or classic with ranch

With scallops, shrimp, lobster cheese sauce and crostini

Caramel, apple slices and cinnamon-sugar crostini

With orange Polynesian sauce

Garlic cream cheese dip with tortilla chips

With capers, vegetables and cheese crostini

Cajun-spiced beef tips with Béarnaise

Lobster, crab and clam bisque

Cabbage and Granny Smith apple in cider mustard vinaigrette

Iceberg and greens with cucumber and tomatoes

Greens, pine nuts, cherries, blue cheese, poppy seed dressing

Apples, brie, candied pecans, caramel vinaigrette

Iceberg, smoked bacon, blue cheese, tomatoes

With lemon and tartar sauce

Longtime house recipe, fried, with dipping sauce

Tempura-seasoned petite fillets, fried

Remoulade on a Kaiser roll

Crispy chicken, slaw and hot honey bourbon aioli

Short rib, flank and sirloin blend on a Kaiser

Choice of preparation

Choice of preparation

8 oz tenderloin with Roquefort-balsamic or Béarnaise

One-pound Cajun-crusted ribeye with chimichurri

12 oz Black Angus strip with mushrooms

Chicken in a three-cherry sweet-savory sauce

Chicken, mushrooms and asparagus in sherry cream

Parmesan-egg battered chicken with lemon-caper sauce

Scallops, lobster and shrimp in sherry cream

Sautéed with garlic, lime and white wine

Orange roughy with lemon, capers, artichokes

Sirloin and root vegetables braised in Guinness sauce

Lobster and penne in a four-cheese cream sauce

With mashed potatoes, gravy and Dijon

With burgundy mushroom sauce and mashed potatoes

Baked with marinara and cheeses over linguine

Dijon-panko pork loin, lemon butter, au gratin potatoes

With bacon, onion and mashed potatoes

Beef tips and mushrooms over fettuccine

With bleu cheese and balsamic reduction