Andrew's at James Street Inn
(920) 964-1900
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Soup
Baked French Onion
Caramelized onions in a rich broth.
6
Soup du Jour
Thoughtfully prepared daily.
3/6
return to top Salads
Grilled Chicken Cobb
Tender grilled chicken, bleu cheese, avocado, eggs, tomatoes, and prosciutto di parma. Served with house vinaigrette. Add tender grilled chicken for an additional $3.00.
9
Classic Caesar
Crisp romaine lettuce, shaved red onions, toasted croutons, fresh parmesan, tossed in a creamy house caesar.
8
House Salad
Mixed organic spring greens, grape tomatoes, English cucumbers, shaved red onion, and toasted croutons. Your choice of dressing.
8
Honey Lavender Salmon Salad
Presented on a bed of baby spinach, oven roasted apple-wood bacon, fresh mozzarella, ruby red grape tomatoes, drizzled with a light citrus pepper vinaigrette.
12
return to top Pasta
Penne with Wild Mushrooms
Fresh portobello, shitake, oyster and button mushrooms sauteed with garlic and shallots, enveloped in a three cheese cream sauce tossed with penne rigate pasta.
10
Pesto Chicken Tortellini
Tender chicken tossed with fresh seasonal vegetables and cheese filled tortellini in a fresh basil sauce.
11
Grilled Chicken and Marinara
Tender chicken tossed with our house prepared marinara served with an array of garden vegetables and a hint of balsamic vinegar.
10
return to top Sandwiches
The Petite Trio
A small garden salad with your choice of dressing, a cup of thoughtfully prepared soup, and a petite sandwich filled with your choice of crab salad, chicken salad, or tuna salad.
8
Corned Beef
Tender corned beef, slow roasted in our ovens, sliced to order and served on grilled rye with melted swiss, provolone, Dijon mustard and jicama slaw.
9
Mediterranean Chicken Ciabatta
Tender grilled chicken layered with an olive and artichoke tapanade, crisp greens, sliced roma tomatoes, monteche cheese. Served on grilled ciabatta.
8
Philly
Oven roasted shaved tenderloin, served on grilled sourdough, finished with caramelized red onions, roasted red bell peppers, baby swiss, horseradish, and thyme aioli.
9
California Grilled Chicken
Avocado puree, radish sprouts, sliced roma tomatoes, citrus pepper vinaigrette on toasted sourdough.
8
Italian Open Faced Baguette
Shaved prosciutto di parma, genoa salami, ,watercress, fresh mozzarella, roma tomatoes, drizzled with our house vinaigrette.
9
Turkey Avocado
Mesquite smoked turkey, fresh avocado, apple-wood smoked bacon, fresh roma tomato, and crisp greens on whole wheat bread.
8
Grilled Ham and Brie
Chef carved ham and brie with sauteed mushrooms and red onions with a blushing cognac aioli on grilled sourdough.
8
return to top Wraps
Italian Wrap
Genoa salami, ham, roasted red bell peppers, pepperocini, provolone cheese, balsamic vinaigrette, wrapped in a garlic herb tortilla.
9
Roasted Veggie Wrap
Grilled marinated portobellos, roasted red bell peppers, clover sprouts, julienne carrots, drizzled with a fire roasted cherry tomato vinaigrette, garlic herb wrap.
8
Turkey Club Wrap
Hickory smoked turkey breast, red leaf lettuce, roma tomatoes, apple-wood smoked bacon, with creamy parmesan peppercorn ranch dressing.
return to top Appetizers
Baked French Onion Soup
Caramelized onions in a rich broth served gratinee style.
5
Signature Lobster Bisque
Cold water topped with port chantilly.
5/8
Jumbo Lump Crab Cakes
Layered with apricot chutney and mango coulis.
9
Blackened Big Eye Tuna
Served rare with ginger cucumber salad, and soy carmel.
9
Peppered Absolut Vodka Shrimp Martini
Served with horseradish cocktail sauce.
8
Bacon Wrapped Duck Breast
Garlic mashed potato puree and black currant glace de conard.
8
Bruschetta
Marinated fresh tomatoes served with fresh basil, aged balsamic vinegar, and extra virgin olive oil served on a parmesan crostini topped with crispy fried leaks.
7
Artichoke and Spinach Dip
Served with garlic toasted pita chips.
7
Bistro Trio
Roasted garlic hummus, artichoke and spinach dip, kalamata olive tapenade, with garlic accented pita chips.
9
return to top Bistro Selections
Veal Scaloppini DiVitello
Scaloppini veal with caramelized onions, spinach, prosciutto and a blend of Italian cheese served with linguini, tossed in a marsala sauce.
18
Mediterranean Chicken Fettuccini
Organic chicken breast pan served with sun-dried tomatoes, artichoke hearts, kalamata olives, leeks, finished in a roasted garlic and herb.
18
Sicilian Tenderloin Medallions
Encrusted in panko then pan fried, topped with sauteed plum tomatoes, baby spinach, caramelized red onions, served with linguini in a garlic chive butter sauce.
19
Cremini & Portabella Mushroom Pansotti Ravioli
Presented in a sun-dried tomato and provolone cream sauce, accompanied by grilled asparagus and a roasted garlic and basil concasse.
16
Bistro Steak
Certified Angus beef grilled to you liking and served with roasted garlic mashed potatoes, sauteed mushrooms, onions and fresh vegetables.
19
Canadian Walleye
Panko and fresh herb encrusted pan fried walleye, served with potatoes Provencal, sauteed spinach, touch with a lemon butter sauce & accented with a fire roasted bell pepper puree.
20
Wild King Salmon
Stuffed with spinach and artichoke couscous touched with a delicate lemon beurre blanc sauce and fresh vegetables.
20
Mahi Mahi
Blackened Mahi Mahi presented over wilted arugula, sweet corn & lobster risotto accented by a fire roasted bell pepper puree and a lively mango chutney.
20
return to top Signature Entrees
Filet Mignon
Certified Angus beef tenderloin grilled to order and served over a roasted garlic potato croquette with wilted spinach, wild mushroom glace de veau, crispy fried leeks, and fresh vegetables.
36
Bone in Ribeye
18 oz Certified Angus beef ribeye served bone in for maximum flavor with Pommes Anna potato, crispy haystack onions, natural jus, and fresh vegetables.
32
Rack of Lamb
Grilled rack of New Zealand lamb dusted with Mediterranean herbs and spices, grilled to your specification. Presented with potatoes Provencal, fresh vegetables, and Port rosemary glace de Agneau.
34
Emperor's Cut New York Strip
Over roasted garlic mashed potato wilted spinach, grilled asparagus, and hollandaise sauce. Topped with sauteed lump crab meat, and accented with fresh chive oil.
36
Grilled Caramelized Pork Tenderloin
Royal Berkshire pork tenderloin served with a quinoa/ wild rice blend with an apricot almond compound butter, fresh vegetable, finished with a wild mushroom & tarragon ragout.
22
Gorgonzola Shrimp Balsamico
Jumbo shrimp stuffed with gorgonzola cheese, then oven bronzed. Served over linguini tossed with a fresh basil pesto, artichoke hearts, sun dried tomatoes, and toasted pine nuts then splashed with aged balsamic vinegar.
28
Alaskan Halibut
Fresh line caught Alaskan Halibut. Prosciutto wrapped and pan seared, presented over roasted garlic mashed potato, sauteed organic greens with lemon beurre blanc, accented by a sun-dried tomato infused oil and fresh vegetables.
24
Chilean Sea Bass
Stuffed with Maryland Blue Crab, oven bronzed and served over a vanilla infused saffron risotto, wilted Swiss chard, sauce homard, and fresh vegetables.
32
Caramelized Sea Scallops
Served with quinoa/ wild rice blend, sweet corn and crab-meat polenta cakes, topped with a jicama salad, finished with a fire roasted tomato vinaigrette.
27
Big Eye Yellow Fin Tuna
Blackened sashimi grade tuna served rare with an Asian toasted sesame risotto cake, marinated Portobello mushroom, sauteed spinach, soy caramel sauce and srirachi aioli.
31
Australian Barramundi
Pan seared to a light golden brown served with a pistachio & parmesan risotto, wilted arugula, red onion compote, finished with a delicate beurre rouge sauce.
27
Lobster
8 oz South African cold water tail served with a sweet corn & lobster risotto, fresh vegetables and finished with bernaise sauce.
Market
Surf and Turf
8 oz Certified Angus beef filet mignon and an 8 oz South African water tail served with drawn butter, garlic roasted baby red potato and fresh vegetable medley.
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