Appetizers

Vegetarian Spring Rolls with sweet chili sauce  - 6.

Southwestern Cheese Fritters with smoked cheddar and monterey jack served with 

guacamole sour cream dipping sauce - 5.

Calamari marinated in spicy buttermilk, flash fried, served with tomato herb beurre blanc - 8.

Maryland Crab Cakes served with zesty remoulade sauce - 9.

Stuffed Portabella Mushroom with sausage and parmesan cheese– 7.

Soups

Tomato Artichoke garnished with crispy fried spinach - cup - 3. - bowl - 6.

Soup du Jour  - cup - 3. - bowl - 6.

Salads

Classic Caesar salad - 6.      

Baby Spinach Salad with goat cheese, red onion, walnuts and hard-boiled egg tossed with hot bacon dressing - 6.

Tomato, mozzarella salad with basil, olive oil and balsamic vinaigrette - 7.        

Central Park Cafe House Salad - fresh spring greens with roma tomatoes, english cucumbers,

shoestring carrots, and red onion - 5.

(choice of  balsamic vinaigrette, creamy ranch, hot bacon, Caesar, bleu cheese  or fat free raspberry vinaigrette dressing)                                                           

add grilled chicken - 3. , calamari - 5. , or grilled salmon - 5. to any of the above salads

Entrees

 

Crab Stuffed Chicken Breast with Cajun cream sauce, served with vegetable of the day – 18.

Filet of Beef Tenderloin (1/2 pound) -center cut and grilled to order with our Henry Bain sauce, accompanied

with roasted garlic mashed potatoes and vegetable of the day - 30.

14oz Ribeye grilled to order with  peppercorn demi-glaze, roasted garlic mashed potatoes and vegetable of the day - 25

Salmon - grilled or blackened, with  cucumber dill sauce, accompanied with  saffron orzo and vegetable of the day - 16.

Macadamia Nut Encrusted Mahi Mahi with  white wine butter sauce served with whipped sweet potatoes and vegetable of the day - 18.

Shrimp and crawfish etouffee – a spicy, traditional Cajun dish served with rice –17.

 

Pastas

Sautéed Shrimp over penne pasta with artichokes, fresh tomato, black olives and baby spinach in a lemon caper beurre blanc - 17.

Blackened Chicken Alfredo served on a bed of fettuccini with mushrooms and broccoli - 16.

Pasta Primavera- 15.

 

Low Carb Entrees

        8oz Tenderloin - 25                8oz Salmon - 10

      14oz Ribeye – 19                    Blackened Chicken - 9

 

Sandwiches

(Sandwiches served with shoestring-fried potatoes and freshly made pickles; dressed add .50).

Fifth District Fish Sandwich - parmesan cheese and horseradish encrusted cod (lightly fried)

served with remoulade sauce on rye bread – Small- 7. / Large - 9

Belgravia Burger - half pound of ground beef grilled to order with a choice of cheddar, bleu, provolone, or swiss cheese on a kaiser roll - 8.

Garvin Gate Muffaletto – hardwood smoked ham, genoa salami, and provolone
cheese with an olive, artichoke and red pepper tapenade – 8.

 

Side Items

Sautéed mushrooms, Garlic mashed potatoes, Vegetable du jour, Saffron orzo,

Chef’s choice pasta, French fries, Potato salad, Fresh fruit

-3.

$1.25 Split Charge

(Our chef will try to accommodate special requests)

Catering Available