Sargasso Lunch Menu

Soups

Sargasso offers three house made soups on a daily basis. Please ask your server for today’s offerings

Cup – $4          Bowl - $6

Salads

Chicken Salad – Diced chicken breast with a cranberry Vinaigrette, toasted almonds, Craisins and orange slices on a bed of mixed lettuce – $12

Shrimp Salad – Sautéed shrimp, romaine, pancetta crisp, sourdough croutons, and shaved Parmesan tossed in black peppercorn dressing – $13

Steak or Salmon Salad - Tenderloin medallions or salmon filet with fire roasted vinaigrette, grilled toast, and a mixed green salad – $15

Pizza

Margherita Pizza– mozzarella, tomato, basil,

caramelized onions, and greens - $11

Pizza of the Day – Enjoy the rotating

daily pizza special - $11

Other Items

Mediterranean Quiche – with sundried tomatoes, spinach and basil, served in a flaky crust - $10

Blueberry and Brie Crostini – with a side salad with maple vinaigrette, Pecans and

dried blueberries - $11

Chicken Wrap – with grilled chicken, tomato, lettuce, parmesan and a peppercorn-balsamic dressing - $11

Sandwiches

½ Sandwich with Soup or Salad - A turkey, ham, or tuna melt sandwich served with a choice of soup or salad – $9

Three Cheese Grilled Cheese- Mozzarella, parmesan, and Muenster on sourdough with Tomato Soup – $10

Pork Scallopini Sandwich – Traditional “Torta Milanesa” with sautéed pork scallopini, avocado, lettuce, and tomato on a bun – $12

Hot Turkey and Pepperjack – Pressed freshly shaved turkey and creamy pepper-jack cheese - $11

Buffalo Chicken Press– In flatbread with grilled chicken, hot sauce, provolone, and arugula - $12

Tuna Melt – Tuna salad on English muffin with tomato and Cheddar cheese – $11

Turkey Club – Turkey, turkey bacon, avocado, hummus, lettuce, and tomato on whole wheat – $12

Burger – Ground sirloin, lettuce, tomato, and onion on a dusted bun with French fries – $11

French Dip Sandwich – Roasted beef and Swiss cheese on toasted Bread with Sherry Au Jus and French Fries - $12

Add $1.50 when soup is substituted

as a side item for entrees

All lunch entrees are served with a side salad unless otherwise noted/French fries can be substituted for no additional charge

Sargasso Appetizer Menu

Goat Cheese Croquettes

with kumquats and honey drizzle

10

  Lemongrass Grilled Lamb Chop

Twin lamb chops tamarind sauce and

soba noodle salad.

14

  Cheese Fondue

with assorted breads, fruits, and vegetables;

option to add lump crab meat

Without crab – 12   With crab – 16

Duck Confit Taco

tomatillo and roasted poblano salsa

10

Steamed Pork and Shrimp Dumplings

House made Chinese dumplings

with soy dipping sauce

10

Asparagus Tempura

  lobster tartar sauce

 11

Langostino Ceviche

 marinated in lime juice with red onion, serrano pepper, and garlic; served with plantain chips

12

Flour Dusted Fried Calamari

over stir-fried baby bok choy,

with chili-lime sauce

10

Bacon and Butternut Squash Filled Crepes

 herbed sauce verde

10

Fire and Ice Sashimi Tuna

seared peppered tuna slices on rice noodles

with daikon radish tossed in a soy dressing,

a cucumber sorbet

13

Sargasso Soup & Salad

Soup of the Day
Enjoy the chef's daily creation
6

Sargasso Salad
Celery, Medjool dates, roasted walnuts and feta cheese with a white balsamic vinaigrette
full size - 8   half size - 5

Baby Iceberg and Maytag Blue Cheese Salad
With Chopped eggs, smoked bacon, and diced tomato
full size - 8    half size - 5

Black Peppercorn and Romaine Salad

With a pancetta crisp, roasted garlic croutons, and freshly shaved Parmesan

Garbanzo Beans, Orange, Cranberry, and Kale Salad

with a  light curry dressing, on artisan lettuces

Full size – 8   Half size – 5

Sargasso Main Course

Vegetarian Shepherd’s Pie

Roasted fresh vegetables with lentils, creamy corn, and a cover of roasted mash potatoes

18

Linguini with Spring Asparagus

Asiago cream sauce and ribbons of prosciutto di Parma, garnished with shaved fried shallots

20

Chicken Sukiyaki

 Sautéed chicken with shiitake mushroom, white bok choy, bamboo shoots and onions,

with soy dashi sauce, on Japanese sushi rice

23

Pork Tenderloin

Dry marinated with sumac, smoked paprika, orange zest then pan-roasted, and served with hazelnut vinaigrette and roasted sweet potato wedges

25

The Perfect Salmon

Loch Duart salmon baked with mousseline sauce, served with sautéed green beans and

local chanterelle mushrooms over cheese and pea risotto
25

Triple Tomato Risotto Frutti di Mare

Sautéed shrimp, little neck clams, langostinos, and scallop in a garlic, shallot, and white wine sauce

29

Filet Mignon with Pink Remoulade

Grilled and served over crusty bread with crumbled Gorgonzola,

sautéed button mushrooms, and roasted baby potato

35

Osso Bucco Lyonnaise

Slowly braised veal shank in white wine and sweet onion, served with papardelle pasta,

roasted tomato, and sautéed spinach

36

Daily Features

Ask your server about today’s offering of freshly prepared seasonal seafood or beef offerings

Market Price

The Chef is happy to accommodate any special dietary, vegetarian, or vegan needs

Are you on the Sargasso e-mail list?
Fill out a guest information card to be the first to know about special dinners, menu changes, and other events at Sargasso *Consuming raw or under-cooked meats, fish or shellfish may increase your risk of food-borne illness*

Sargasso Dessert Menu

Chef Simon's Cheesecake
Creamy cheesecake with a velvety finish with strawberry, rhubarb, or chocolate sauce
8

Trio of Cupcakes
Zucchini cupcake with poppy seed frosting, Carrot cupcake with caramel frosting,
Beet cupcake with key lim frosting
8

Tres Leches Cake
Latin American "three milk" cake with coconut and meringue
8

Summer Peach and Raspberrry Pie
Freshly made peach and raspberry pie served with fresh whipping cream
8

Chocolate Phyllo Cups
Petite phyllo cups filled with chocolate mousse, layered over lemon curd, and topped with creme chantilly
8

Classic Creme Brulee
Rich and creamy with melted crystallized sugar
8

German Berrry Strudel
RicA medley of summer berries r
8

Blueberry Pannacotta
Northern Italian dessert served with blueberries and genache covered cherry
8

Ice Cream or Sorbet of the Day
Enjoy a choice of our featured flavors made fresh daily
5

Sargasso Specialty Cocktail Menu

Sargasso House Sangria
Bartender's seasonal choice of wine, fresh fruit, liquors, and juices
9

Austin Sunset
Patron Silver Tequila, Cointreau, sweet & sour, fresh lime juice, simple syrup and a splash of cranberry juice
9

Colorado Bulldog
A grown-up Coke Float made from a blend of Absolut Vanilla, Kahlua, milk and Coca-Cola
9

Seneca's Razeltini
Stoli Razberi, Cointreau and cranberry juice served as a martini and topped with a splash of Prosecco
9

Hendricks Rickey
Fresh cucumber slices steeped in Hendricks Gin, fresh lime juice and club soda
9

Cucumber Mojito
A Mojito made with Square One Organic Cucumber Vodka and fresh mint from our garden
9

Malibu Stacy
Stoli Ohranj, Malibu Coconut Rum and fresh squeezed strawberry lemonade
9

Sargasso Appetizer Menu (future)

Summer Rolls
Chilled lobster, crispy onion, spicy aioli, mango, and cucumber in rice paper
14

Plantain, Goat Cheese & Eggplant Napoleons
Plantain puree, goat cheese, kalamata olives, tomato, golden raisins, and pine nuts on thin slices of eggplant
8

Shaved Tenderloin Crostinis
with chive, arugula, horseradish aioli, crispy shallot rings, and radish vinaigrette
9

Petite Calzone
With pancetta, spinach, ricotta, dates, and roma tomato marinara on the side
9

Brown Rice and Corn Cake
With spicy black beans, green and purple cabbage kohlarabi slaw, and lime and cilantro agave
9

Lumpias
Traditional Filipino spring roll with ground pork and vegetables rolled in a lumpia pastry
9

Jumbo Lumb Crab Cake
Delicate and savory crab cake with a pink Alsacian mustard sauce
12

Flour Dusted Fried Calamari
Over stir-fried baby bok choy and a chili-lime sauce
10

House-Made Pork Potstickers
With green cabbage, ginger, shitake mushroom, sesame oil, and soy sauce for dipping
9

Grilled Fava Bean Salad
Served in a rose of proschitto with a chili lemon vinaigrette
9

Sargasso Soup & Salad (future)

Soup of the Day
Enjoy the chef's daily creation
6

Cream of Corn and Jalapeno
Garnished with crispy bacon flake
6

Sargasso Salad
Celery, Medjool dates, roasted walnuts and feta cheese with a white balsamic vinaigrette
Full size – 8    Half size – 5

Baby Iceberg and Maytag Blue Cheese Salad
With Chopped eggs, smoked bacon, and diced tomato
Full size – 8    Half size – 5

Grilled Bread Panzanella Salad
Grilled baguette marinated in cucumber, tomato, basil, onion, olive oil, and balsamic vinaigrette
Full size – 9    Half size – 6

Black Peppercorn and Romaine Salad
With a pancetta crisp, roasted garlic croutons, and freshly shaved Parmesan
Full size – 8    Half size – 5

Roasted Beet and Blackberry Salad
With artisan lettuce, crumbled goat cheese, walnut, and blackberry-balsamic dressing
Full size – 8    Half size – 5

Summer Delight Salad
With roasted red peppers, crunchy romaine, spinach, Roma tomatoes, oyster mushrooms, alfalfa sprouts, and raspberry vinaigrette
Full size – 9    Half size – 6

Sargasso Main Course (future)

Vegetarian Stuffed Arepas
Stuffed with roasted corn and poblano peppers and served with black beans and salsa Fresca
24

Papperdelle and Mushroom Marsala
Papperdelle pasta, butternut squash, pave of zucchini, and ricotta tossed in lighter style marsala wine sauce
19 vegetarian – 23 with chicken

Grecian Marinated Jumbo Shrimp
Jumbo shrimp marinated in a traditional Grecian yogurt marinade then baked and served with zucchini and bulgur wheat pilaf, and a salad with cucumber, tomato, red onion, and mint
24

The Perfect Salmon
Baked Loch Duart salmon with an olive oil mousseline sauce and sauteed green beans and chanterelle mushrooms over three-cheese and pea risotto
25

Paillard of Moulard Duck
Pounded duck breast pan fried and finished on the grill with pistachio and potato mousseline, grilled apricots and naval oranges, then finished with a orange-pomegranate drizzle
27

Grilled Standing Pork Chop Loin
With basmati rice, butter wilted spinach, and a spicy McIntosh apple compote
25

Blackened Flat Iron Steak
Acadian style flat iron steak with roasted tomato, grilled seasonal vegetables, and creamy gouda orieti
27

Filet Mignon
Hand-cut center barrel beef tenderloin with an heirloom baby tomato salad and a pear William potato
4 oz - 27   8 oz - 37

Sargasso Daily Featured Seafood
Ask your server about today's offering freshly prepared seafood. Based on availability
Market Price

The Chef is happy to accommodate any special dietary, vegetarian, or vegan needs

Are you on the Sargasso e-mail list?
Fill out a guest information card to be the first to know about special dinners, menu changes, and other events at Sargasso
*Consuming raw or under-cooked meats, fish or shellfish may increase your risk of food-borne illness*

Wine Offered by the Bottle

Half-Bottles

Sparkling/Champagne

Geographical Wine List

New World White Wines

California:

Oregon:

Australia:

Washington:

Argentina:

New Zealand:

Chile:

South Africa:

Old World White Wines

France:

Germany:

Austria:

Italy:

Spain:

New World Red Wines

California: Cabernet/Blends:

California: Pinot Noir:

Oregon: Pinot Noir:

California: Other Red:

Washington:

Argentina:

Australia:

New Zealand:

Chile:

South Africa:

Old World Red Wines

Italy: Veneto:

Italy: Piedmont:

Italy: Tuscany:

Italy: Other:

France: Bordeaux:

France: Burgundy:

France: Rhone:

France: Other:

Portugal & Spain: