Steak Dinner with sides at the Olde Bryan Inn

Today’s Menu Specials at Olde Bryan Inn

Our Specials for Friday, October 30th

Our Soup of the Day is Autumn Bisque

Beef Tip Bruschetta
Tender, hand cut Filet Mignon tips broiled in balsamic vinaigrette with fire roasted bell peppers; garnished with shredded Parmesan. Served over garlic toast. 15
Oven Baked Pretzels Queso
A trio of jumbo Pretzels oven baked with clarified butter and kosher salt; served with a creamy cheese sauce for dipping. 8
Artichoke heart-Spinach Dip with Pita Chips
Fresh garlic spinach folded in cream cheese with artichoke hearts, oven baked with a pinch of parmesan and served with crispy fried pita chips. 9

Maple Balsamic Glazed Salmon (*GF) 
A petite, fresh Atlantic Salmon fillet oven baked with butter and white wine and broiler finished with a maple syrup balsamic glaze.  Presented with timbale of wild rice and seasoned vegetable du jour. 16

Chipotle Roast Beef Sandwich 
Our thinly sliced, slow roasted choice Top Round is complimented with crisp hickory bacon,  sliced tomatoes, spinach and a chipotle pepper mayonnaise; topped with crunchy buttermilk onion straws and served on a butter grilled club roll.  Served with chef’s deli salad of the day.  15
Baked Cod a la Puttanesca
Fresh hand cut Cod filet oven baked, then topped with a spicy melange of tomatoes, onions, capers, kalamata olives, anchovies and garlic with a hint of oregano and basil; served with a timbale of wild rice with fresh seasoned vegetables. 18

Teriyaki Filet Mignon 
Tender, hand cut, eight-ounce Filet Mignon grilled to your liking and enhanced with a rich pineapple teriyaki sauce. Served with fresh grilled asparagus and a baked potato.  30

Fettuccine Lily
Four jumbo Shrimp and fresh Sea Scallops sautéed in garlic butter and white wine with a hint of dill; tossed with fettuccine in our Parmesan-Romano cheese cream sauce.  Topped with garlic toast.  27

Baked Salmon al Fresca (*GF)
Twin, fresh Salmon fillets oven baked in garlic butter and white wine with fresh heirloom tomatoes and fire roasted bell peppers, complimented with feta cheese crumbles, enhanced with a basil pesto, and presented over fresh grilled asparagus with wild rice.  27

Our Chefs today are Jessica Mizener, John Capelli, Shayne Tanner, Clinton Hoffman and David Moslander.