Dinner Menu

~ Appetizers ~

Wine Sauteed Mushrooms 11.00

Smoked Salmon Carpaccio 12.50

Peel and Eat Shrimp 12.50

fresh Mussels in cream brandy sauce 16.00

fresh Steamed Clams in white wine 16.00

Spicy Calamari 12.00

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 11.00

 ~Pastas ~

 Shrimp Pasta Alfredo
prawns, sun dried tomatoes, fresh basil, in a garlic cream sauce 18.00

Pasta Primavera
assorted seasonal vegetables, mushrooms and peppers
tossed with noodles in a creamy alfredo  sauce 16.00

Spicy Southwest Seafood Pasta
prawns, 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 24.00

 ~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

Oriental Smoked Trout Salad 15.00
smoked trout over fresh greens and rice noodles with an Asian dressing

Ceaser Salad 9.50
Romaine lettuce, Asiago Cheese, Moroccan anchovies, Ceaser dressing
with chicken 15.00   with prawns or salmon 18.00

Steak Salad 16.00
marinated teriyaki steak grilled and sliced with greens and a dijon vinaigrette

 ~Light Fare ~

Chicken Piccata 20.00
lightly pounded chicken breast sauteed with capers in a lemon wine sauce

Chicken Marsala 20.00

lightly pounded chicken breast sauteed with fresh mushrooms and a µarsala wine sauce

Tuck Burger Dinner 15.50
8 oz. charbroiled burger on Dupre Bakery french roll with soup or salad
Burger alone 9.00

Tempura Prawns Snack (4) 16.00
extra large Gulf of Mexico Black Tiger Prawns, quick fried crispy, with a light breading with twin sauces

 ~Steaks, Prime Rib, & Seafood ~

we hand cut all our USDA Choice Cut  meats from the mid-west
we feature Hawaiian fish which is fed-ex’d to us from Hawaii and fresh local seafood from off the west coast

Nightly Fresh 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

Steak Diablo
our New York steak with a peppercorn brandy sauce

Bleu Champagneour New ¥ork Steak topped with melted French Bleu Cheese 29.00

Teriyaki Steak
choice cut char-broiled top sirloin steak
marinated overnight in our own Polynesian marinade

Roast Duck
1/2 duck  from Indiana’s Maple Leaf Farm,
twice roasted with a tangy orange brandy sauce

Ribs !
a rack of baby back ribs
in a slightly spicy snappy plum sauce
full rack 28.00   1/2 rack 23.00

Prime Rib
slow roasted for five hours in our convection ovens and served
with creamed horseradish with classic Yorkshire Pudding
regular cut 30.00   extra cut 32.00

Bourbon Street Filet
a thick cut filet mignon wrapped with bacon
char-grilled and served with a whiskey sauce

Fresh Cedar Planked Salmon
oven roasted on a Oregon red cedar wood board
served with matre’d butter

extra large Gulf of Mexico Black Tiger Prawns,
sauteed in butter, white wine, and lemon

 Lobster Tail
large 14 -16 oz wild caught from Canada served with lots of butter

Tempura Prawns
extra large Gulf of Mexico Black Tiger Prawns, quick fried crispy
with a light breading, served with twin sauces

                                                           Spicy Seafood Pasta

fresh local Bear River Pasta Company chili linguini with clams, mussels, scallops, prawns, daily fish, feta, and adobo cream sauce 28.00

Tempura Prawns
extra large Gulf of Mexico Black Tiger Prawns, quick fried crispy
with a light breading, s

Auckland Express
a full 7 rib rack of lamb from New Zealand coated with
dijon mustard herb crust, oven roasted with a garlic sauce

 ~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 , teriyaki, drawn butter, tartar sauce)


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


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

We accept Visa, Master Card, and American Express
18% is suggested gratuity on parties of 8 or more
Corkage $18.00 you might check our wine list first
split plate charge 3.50

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