31 Hundred Restaurant & Bar Menu

our twist to the french onion, using vidalia onions, white wine and rich chicken stock topped with garlic croutons and provolone cheese

made daily by our chef

smoked salmon over greens with capers, red onion, chopped egg and champagne vinaigrette

crisp romaine & hearts of romaine lettuce, garlic croutons, shaved parmesan, drizzled in caesar dressing and balsamic reduction add chicken $9, add grilled shrimp $11

romaine lettuce, diced chicken, avocado, egg, diced bacon, bleu cheese and tomato

wild spring mix, fresh raspberries, pine nuts and warm goat cheese on a ciabatta crouton with maple vinaigrette

wild greens, artichoke hearts, cucumber, shitaki mushrooms & pear tomatoes

12 pound ground beef on a kaiser, with lettuce, tomato and red onion add cheese, bacon or mushroom $1 each

10oz kobe beef burger grilled and served on a kaiser with lettuce, tomato & red onion

crusty, old world bread baked with capicola ham, pastrami & hard salami, provolone cheese, mild banana peppers and italian dressing

triple decker with ham, smoked turkey, bacon, lettuce & tomato on toasted sourdough

wild salmon with smoky bacon, lettuce & tomato served on ciabatta bread

beer battered ohio perch served on a kaiser, with lettuce, tomato and a side of tartar sauce

marinated grilled breast of chicken with melted provolone, roasted red peppers and spinach on a hoagie with basil aioli

marinated portobello cap with melted provolone, roasted red peppers and spinach on a hoagie with basil aioli

grilled chicken, capers, black olives and artichokes in a spicy rich tomato sauce

gulf shrimp, pine nuts & sun-dried tomatoes in a basil pesto cream sauce

herb crusted and served over yukon gold mashed potatoes with a red wine infused demi glace'

slow roasted in a natural au jus, served over creamy parmesan polenta

grilled to perfection, topped with sweet pepper sauce and bleu cheese butter

char grilled and topped with a red wine demi reduction

10oz bone-in frenched chop grilled and topped with apple chutney and apple-soy glaze

half roasted duck baked with sun-dried cherry sauce over yukon golds

oven roasted breast of chicken with a fresh fennel & sun-dried tomato au ju

breast of chicken sauteed in a sweet white wine with california grapes, fresh ginger and almonds over moroccan couscous

baked with a pecan brown sugar pate' over wild mushroom risotto

beer battered ohio perch served with shoestring fries and home-style slaw

grilled fresh mahi mahi topped with tropical salsa over creamy parmesan polenta

dark chocolate mousse, soft white chocolate anglaise center on dark chocolate cake, finished with a blueberry coulis

served warm and topped with french vanilla bean ice cream

dark chocolate truffle with a warm liquid chocolate ganache center, served with a berry coulis and french vanilla bean ice cream

served with a berry coulis and creme anglaise for dipping