Good Evening!
Welcome to Traditions Restaurant at Purity Spring Resort
Appetizers Sausage en Croute - 11
Blueberry venison sausage baked in puff pastry and served on a bed of sherried onions.
Sautéed Calamari - 9
Seared rings and tentacles of calamari tossed with cherry peppers, grape tomatoes and green onions.
Fried Mozzarella - 8
Fresh Buffalo mozzarella coated in parmesan bread crumbs and served with our housemade marinara.
Traditions Wings - 10
Buffalo, Sweet Chili, or Teriyaki Sauce.
Salads Mixed Greens - 11
Garden Salad - 8
Tender baby greens lightly dressed with our house balsamic vinaigrette accompanied by roasted beets, spiced pecans, grilled red onion, and chevré.
An entrée sized house salad topped with croutons and served with your choice of dressing.
Caesar Salad - 10
*Add grilled chicken, salmon, or shrimp for - 5
Crisp romaine lettuce tossed with croutons in a creamy parmesan and garlic aioli.
Pub Sandwiches SERVED WITH FRENCH FRIES. TO SUBSTITUTE BEER BATTERED ONION RINGS ADD - 2
Pub Burger - 8
100% Angus burger grilled the way you like and served on a bulky roll. Extras: Swiss, Prov, Ched, American, Bacon, sautéed onions, sautéed mushrooms, sautéed peppers - 1.50 each
Apricot Chicken - 9
Grilled chicken breast topped with caramelized onion, Swiss cheese finished with and apricot horseradish sauce and served on a toasted baguette.
Tuscan Portabella - 8
Grilled portabella mushroom served on a bulky with, fresh mozzarella, red onion, fried cherry peppers, and a roasted garlic basil aioli.
Entrees ALL ENTREES ARE SERVED WITH FRESHLY BAKED BREAD AND YOUR CHOICE OF STARCH AND VEGETABLE OF THE DAY.
Salmon Du Jour
Ask your server about tonight’s preparation.
Cavatappi Alfredo - 14
Al dente noodles tossed in a roasted garlic parmesan cream sauce, and topped with broccoli. Add chicken or shrimp for - 5
Chef’s Choice Striploin
Handcut 10oz NY striploin (Ask your server about tonight’s preparation).
Linguini with Clam Sauce - 16
Sautéed baby clams and fresh herbs finished with your choice of a classic white or red sauce.
Sherried Chicken and Mushrooms - 16
Sautéed chicken breasts and shiitake mushrooms finished with fresh herbs and grape tomatoes in a light sherry pan sauce.
Grilled Vegetable Cannelloni - 17
Grilled yellow squash, zucchini, and eggplant stuffed with roasted garlic ricotta and finished with a fresh rosemary and sundried tomato pesto.
Roast Duck - 20
Slow roasted semi-boneless half duck dressed with a golden raisin port wine reduction.
Maple Pecan Coquilles - 21
Tender pecan encrusted diver scallops broiled in a light maple cream.
Pork McIntosh - 18
Grilled Twin Pork Chops finished with an apple brandy butter.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE THE RISK OF FOODBORNE ILLNESS.