Appetizers
Wine Sauteed Mushrooms 10.50
Smoked Salmon Carpaccio 12.50
Peel and Eat Shrimp12.50
fresh Mussels in cream brandy sauce 14.50
fresh Steamed Clams in white wine 14.50
Oysters on the Half Shell 12.00
Spicy Calamari 11.50
Crab Cakes 13.50
Tuck’s Onion or Garlic Bread 4.50
1/2 order 2.50
Cheese Tray 14.50
Cheese Fondue
traditional Swiss Cheeses in wine and spices
as an appetizer 14.50
slices of fresh Mozzarella with Tomatoes and
fresh basil with a sweet balsamic reduction 12.00
Escargot 10.50
Bay Shrimp Cocktail 12.00
Pastas
Bay Shrimp Pasta Alfredo
bay shrimp, sun dried tomatoes, fresh basil, in a garlic cream sauce 15.00
Shellfish Pasta
fresh mussels and clams tossed with noodles in a white wine and garlic sauce 16.00
Pasta Primavera
assorted seasonal vegetables, mushrooms and peppers
tossed with noodles in a wine sauce 16.00
Spicy Southwest Seafood Pasta
pacific lobster chunks, fresh Maine scallops, mussels, clams, bay shrimp, and fresh fish, sauteed with black olives & mushrooms in a spicy adobo cream sauce tossed with chili pepper pasta, topped with Feta cheese, cilantro pesto and guacamole 22.00
Soups and Salads
house mixed organic field greens salad 5.00
Soup du Jour Cup 3.00 Bowl with garlic bread 5.00
traditional French Onion Soup 9.00
Hungry Salad 14.50
a large salad of organic field greens topped with bay shrimp and a burgundy dressing
Oriental Smoked Trout Salad 14.00
smoked trout over fresh greens and rice noodles with an Asian dressing
Ceaser Salad 9.00
Romaine lettuce, Asiago Cheese, Moroccan anchovies, Ceaser dressing
with chicken 13.00 with prawns or salmon 15.00
Steak Salad 15.00
marinated teriyaki steak grilled and sliced with greens and a dijon vinaigrette
Light Fare
Chicken Piccata 18.00
lightly pounded chicken breast sauteed with capers in a lemon wine sauce
Tuck Burger Dinner 15.00
8 oz. charbroiled burger on Dupre Bakery french roll with soup or salad
Burger alone 9.00
Tempura Prawns Snack (4) 13.00
extra large Gulf of Mexico Black Tiger Prawns, quick fried crispy, with a light breading with twin sauces
Portabello Mushroom 15.00
full size Portabello stacked with cheese and seasonal peppers and spices
Steaks, Prime Rib, & Seafood
we hand cut all our USDA Choice Cut ‘Sterling Silver’ meats from the mid-west
we feature Hawaiian fish which is fed-ex’d to us from Hawaii
fresh Hawaiian Fish
our choice and preparation each week
Market Price
Sherwood Forest Favorite
a hearty choice cut char-broiled New York
seasoned steak served with madre’d butter
26.00
Steak Diablo
our New York steak with a peppercorn brandy sauce
26.00
Teriyaki Steak
choice cut char-broiled top sirloin steak
marinated overnight in our own Polynesian marinade
24.00
Roast Duck
1/2 duck partially deboned, from Indiana’s Maple Leaf Farm,
twice roasted with a tangy orange brandy sauce
25.00
Ribs !
a rack of baby back ribs
in a slightly spicy snappy plum sauce
full rack 25.00 1/2 rack 20.00
Prime Rib
slow roasted for five hours in our convection ovens and served
with creamed horseradish with classic Yorkshire Pudding
regular cut 25.00 extra cut 28.00
Bourbon Street Filet
a thick cut filet mignon wrapped with bacon
char-grilled and served with a whiskey sauce
29.00
Fresh Cedar Planked Salmon
oven roasted on a Oregon red cedar wood board
served with matre’d butter
23.00
Scampi
extra large Gulf of Mexico Black Tiger Prawns,
sauteed in butter, white wine, and lemon
24.00
Canadian Lobster Tail
wild caught from New Brunswick, broiled and served with lots of butter
42.00
Tempura Prawns
extra large Gulf of Mexico Black Tiger Prawns, quick fried crispy
with a light breading, served with twin sauces
24.00
Auckland Express
a full 7 rib rack of lamb from New Zealand coated with
dijon mustard herb crust, oven roasted with a garlic sauce
32.00
add two Tempura Prawns to a steak or Prime Rib 6.00
have any steak or Prime Rib with a Lobster Tail 65.00
Fondue Dinners
Fondue Dinners a tradition at Friar Tuck’s since 1973
••••order per person.•••••
Cheese Fondue Dinner
The cheeses are melted with white wine, garlic & spices;
please note: our cheese fondues are made with traditional European cheeses and dry white wine and are delicious but definitely not mild!
Alpine Cheese Fondue 22.00
The original blend of Swiss Gruyere & Emmentaler cheeses
Served with french bread cubes, mushrooms, apples and assorted vegetables for dipping
Hot Oil Fondue Dinners
We bring a pot of bubbling hot peanut oil to your table;
you do your own cooking, then dip into five different sauces (mushroom sherry, lemon cocktail horseradish, teriyaki, garlic butter, tartar sauce)
Choices…
Swiss Meatballs – with a cheese center
Fondue Bourguignonne – cubes of top sirloin
Shrimp – black tiger prawns
Scallops – lightly breaded sea scallops
Chicken – tender pieces of chicken breast
Combinations…
The Abbot’s Choice (all of the above) – 25.00
a taster’s delight: shrimp, chicken, steak, meatballs and scallops
Brother John’s Combinations – 25.00
your choice of any one or two of the above
Bubble and Squeak – 30.00 per person
two or more only please
the Abbot’s combination and a cheese fondue – with a champagne cocktail to get you started
The Innkeeper’s Group Dinners – 30.00 per person
four or more people only please
meatballs, shrimp, chicken, steak and scallop fondue, cheese fondue and onion bread
The Hungry Friar Fondue – 30.00
served to one hungry individual only
a large Hungry salad with bay shrimp and cheese, onion bread, then meatballs, steak, chicken, shrimp, and scallop fondue
We accept Visa, Master Card, and American Express
18% is suggested gratuity on parties of 8 or more
local checks are accepted (Nevada City & Grass Valley)
Corkage $18.00 you might check our wine list first
split plate charge 3.50