Buck's Restaurant Menu | Lunch and Dinner

Buck's Restaurant & Bar

Appetizers

Oysters Rockefeller

Over spinach ouzo bechamel, topped with three cheese blend and parsley.

$17

Bacon Wrapped Shrimp

Over apple curry chutney, topped with pineapple salsa and green onions.

$18

Fried Chicken Livers

Tossed in a spicy maple bourbon sauce, served with Giardiniera.

$16

Bruschetta

French baguette toasted and topped with diced tomatoes, garlic, onion, basil, parmesan, and balsamic glaze.

$14

Vegetarian

Roasted Meatballs

Traditional pork and beef meatballs served over spicy marinara topped with mozzarella.

$17

Salads and Soup

House

Spring mix, cucumbers, red onions, grape tomatoes, candied pecans, spiced peach vinaigrette.

$11

Vegetarian

Classic Wedge Salad

Iceberg lettuce, bleu cheese dressing, bacon, dried cranberries, grape tomatoes, cucumbers.

$11

Apple Orchard

Sliced Granny Smith apples, berries, red onions, and candied pecans over spring mix tossed with an apple cider honey vinaigrette.

$13

Vegetarian

Caesar Salad*

Romaine lettuce, three cheese blend, herb croutons, Caesar dressing.

$10

Roasted Beet and Mini Pear Salad

Aged gorgonzola, candied pecans, balsamic and spiced peach vinaigrette.

$13

Vegetarian

Tomato Bleu Cheese Bisque

Cup

Bowl

Soup du Jour - Dinner

Cup

Bowl

Entrees

Add to any dish: Grilled Shrimp - $18, Seared Scallops - $29, 8 oz. Lobster Tail - $49 *Uncooked or undercooked - Consuming raw or undercooked foods may increase risk of foodborne illness. $7 charge for split entrees. 20% gratuity added to parties of six or more. Menu items and pricing are subject to change at any time without notice.

Filet Mignon*

Cast iron seared filet topped with aged gorgonzola, served with mashed potatoes and asparagus, finished with demi-glace.

$59

Grilled Ribeye*

Topped with a black pepper horseradish compound butter sauce over sweet potato hash and roasted tricolor carrots.

$61

Beef Short Rib Wellington

Braised short rib wrapped in puff pastry with mirepoix purée, served over mashed potatoes and asparagus, finished with demi-glace.

$43

Duroc Pork Chop

Seared with brown butter and thyme, over Weisenberger grits and crispy Brussels sprouts, finished with a pineapple sage bourbon glaze.

$47

Prosciutto Wrapped Lamb*

Lamb rack wrapped in prosciutto then cast iron seared with rosemary. Served with shrimp over saffron mashed potatoes and asparagus, finished with demi-glace.

$63

Master Ribeye*

Grilled ribeye, butter poached lobster tail, scallops, grilled shrimp snd scallop skewer, fried oysters, mashed potatoes, and asparagus finished with demi-glace and a served with a grilled lemon and a side of drawn butter.

$155

Chilean Sea Bass

Served with risotto Alfredo, a trio of grilled shrimp, and asparagus, topped with lemon pesto.

$59

Lobster Tail

Pan-seared lobster tail over mashed potatoes and asparagus, finished with a bourbon cream pan sauce and crispy bacon.

$69

Seared Scallops

Over saffron risotto with sliced asparagus, mushrooms, and roasted cauliflower finished with garlic butter sauce and chopped bacon.

$55

Chicken Marsala

Seared chicken breast over mashed potatoes finished with a Marsala pan sauce of mushrooms, onions, thyme, and cherry tomatoes. Served with fresh asparagus.

$35

Quail

Pan-roasted quail with pears and blueberries over Weisenberger grits and asparagus, in a bourbon maple pan sauce.

$49

Crab & Shrimp Linguine

Crab and shrimp sautéed in a white wine and lemon cream sauce with garlic chips, served over linguine.

$39

Crispy Fish

Fried cod over jasmine rice, finished with sautéed bell peppers and red onions in a spicy sweet Thai chili sauce, garnished with green onions.

$35

Spicy Noodles

Stir fried curry chicken, bell peppers, red onions, mushrooms tossed in a spicy hoisin sauce, garnished with green onions

$29