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Our Regular Dinner menu is not offered on Valentine's Day, St. Patrick's Day, Easter, Mother's Day, Father's Day, Thanksgiving Day, Christmas Eve and New Year's Eve. Please call (323) 664-0228 for special holiday menu offerings. |
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| Appetizers |
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Golden Fried Calamari
Served with chipotle aioli and lemon aioli |
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Grilled Artichoke
Rubbed with herbs and olive oil, served with lemon aioli |
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Spinach and Artichoke Dip
Spinach and artichokes seasoned with spices, roasted shallots, Monterey jack and parmesan cheese, served with warm pita bread |
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Scots Rarebit
An authentic Scottish recipe of cheddar cheese, beer, cayenne and nutmeg. Served with herbed toast points |
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Fresh Jumbo Lump Crab Cakes
Sauteed and served with chipotle aioli |
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Shrimp Cocktail
Chilled jumbo shrimp served with our tangy housemade cocktail sauce |
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Sauteed Mushrooms
Seasoned with garlic and herbs |
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| Entrees |
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Roasted Prime Ribs of Beef
Served with mashed potatoes, Yorkshire pudding, horseradish and your choice of salad or cup of soup, creamed spinach or creamed corn
California Cut - For smaller appetites
English Cut - Thinly sliced to bring out the full flavor
Tam O'Shanter Cut - Our traditional and most popular cut
Prince Charlie Cut - An extra-thick portion, always with the bone
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Lobster Tail Combo
Add one or two 4 ounce Nova Scotia lobster tails to any entree. Served with drawn butter and lemon |
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Toad in the Hole
Yorkshire pudding filled with filet mignon, wild mushrooms and onion in Burgundy wine sauce |
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Fish and Chips
Hand dipped Alaskan halibut in beer batter, served with malt vinegar, French fries and our famous peanut coleslaw |
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Rotisserie Chicken
Sonoma Ranch free range chicken in a roasted shallot and garlic marinade, mashed potatoes and confetti vegetables |
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Signature Ribeye
12 oz. grilled ribeye seasoned to perfection. Topped with crispy onions, served with au gratin potatoes and seasonal vegetables |
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Braised Beef Short Ribs
Prime beef so tender it falls off the bone. Served with creamy horseradish sauce, red cabbage cake, asparagus and au gratin potatoes |
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Filet Mignon
A thick center-cut portion served with roast red potatoes, seasonal vegetables and bleu cheese or bearnaise sauce |
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New York Steak
Charbroiled and topped with crispy onions. Served with our signature peppercorn sauce, French fries and seasonal vegetables |
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Braised Lamb Shank
16 oz. lamb shank slowly braised and served with mashed potatoes in a hearty Burgundy wine sauce |
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Canadian Salmon
8 oz. salmon seared then baked with a white fava bean beurre blanc. Served with asparagus, baby carrots and potato pearl |
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Lake Superior Whitefish
Macadamia nut encrusted fresh whitefish served with seasonal vegetables and mashed potatoes |
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Lobster Dinner
Three 4 oz. Nova Scotia lobster tails steamed and seasoned. Served with drawn butter and seasonal vegetables |
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Turkey Platter
Served with dressing, cranberry pear relish, mashed potatoes and seasonal vegetables |
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Rotisserie Duckling
With lingonberry sauce, wild rice and vegetables
The Tam O'Shanter Inn features a different dessert soufflé each evening. Since they are baked to order, we recommend making this selection at the same time as your entrée.
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| Soup and Salads |
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Soup of the Day
Made fresh daily |
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French Onion Soup
Topped with melted Gruyere cheese |
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Tam O'Shanter Salad
Mixed greens, diced tomato, chopped egg, herbed croutons and Tam O'Shanter vinaigrette |
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Spinach Salad
Bacon, red onion, pine nuts, bleu cheese crumbles and poppy seed dressing |
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Classic Caesar Salad
Crisp romaine, Parmesan cheese and garlic croutons. Anchovies by request |
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Pear and Candied Walnut Salad
Mixed greens, red onion, dried cranberries and bleu cheese with honey mustard dressing |
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