Thursday, March 05, 2015
SHRIMP AND LOBSTER
Crispy tempura battered cold water lobster and Tiger shrimp. Served over fresh Asian slaw with spicy mustard and sweet-n-sour sauces for dipping.
PEAR AND CHERRY
Clipped spinach, caramelized Anjou pears, dried cherries, toasted pecans, and crumbled blue cheese. Served with a side of cherry and white balsamic vinaigrette.
Full $11.99 Half $8.99
CREAM OF TURKEY OR
BURGER OF THE MONTH
CORDON BLEU BURGER
Grilled four-ounce “Circle L. Ranch” beef patty topped with prosciutto, melted Swiss and Dijon mustard, served on a butter-grilled sweet bun with a side of
Gold n’ Krisp chips.
The Galaxy celebrated our 15th anniversary in January, so we continue to say “thank you” every Thursday in March with an 8-ounce Sirloin steak broiled to your liking, served with House vegetables and your choice of side for only . . .
Italian style breaded veal cutlets thinly pounded then sautéed. Served over imported Angel Hair pasta tossed with garlic, olive oil, roasted tomatoes, Portobello mushrooms and fresh spinach.
LAND AND SEA
Hand cut 10 oz. Prime Limousin boneless ribeye, from our ranch in Burbank, Ohio. Dry aged for 30 days for maximum flavor and tenderness, topped with twin jumbo grilled shrimp and a garlic-herb compound butter. Served with Galaxy scalloped potatoes and vegetable medley.
A traditional rich, full bodied meat sauce tossed with potato dumplings and finished under the broiler with melted Italian cheeses.
Fresh Catch of the Day
CAJUN STUFFED ORANGE ROUGHY
Baked delicate fillet of Orange Roughy filled with a wild caught crab cake mix. Served with creole vegetable rice pilaf and finished with Spicy Béarnaise sauce.
Broiled Cold Water Lobster Tail
One pound Australian lobster tail broiled with white wine, lemon and butter, served with House vegetables and your choice of side.
Baked Scrod Fillet
Eight-ounce fillet served with lemon
beurre blanc, House vegetables and
your choice of side.
All of our desserts are prepared in house, from scratch. Today’s featured dessert is:
MIXED BERRY MOUSSE STACK
Fluffy puff pastry shingled with a mixed berry mousse. Finished with a cherry and cranberry compote.