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Soup of the Day
Ask about our daily offerings.
Sauteed with blue cheese dressing and celery. (Gluten Free)
With cauliflower and jalapenos, remoulade, and pepper jelly.
Steak, chicken, and andouille sausage with a blend of beans and tomatoes served with nacho chips. (Gluten Free)
Sweet and spicy with blue cheese and celery.
Adobo seasoned roasted chicken with queso mixto, pico de gallo and caramelized onions in a flour tortilla. served with Adobo sauce and guacamole.
Steamed mussels in cocnut milk and red curry paste. Served with garlic bread (Gluten Free)
Melted cheeses, pico de gallo, sour cream, and guacamole. Add Chorizo
Dressings: Balsamic Vinaigrette, Citrus Vinaigrette, Peanut Dressing, Ranch, Bleu Cheese
SEAFOOD CAKE SALAD
Crispy seafood cakes atop baby field greens with tomatoes, carrots, onions and croutons with a creamy lemon caper dressing.
Baby lettuce, balsamic vinaigrette, carrots, red onion, croutons, and tomatoes. (Gluten Free - No Croutons)
Add Grilled Chicken
Add Buffalo Chicken
Add Grilled Shrimp
Romaine lettuce, lemon, anchovy, croutons and Parmesan cheese.
Add Buffalo Chicken
Add Grilled Shrimp
Smoked Salmon Salad
Smoked Salmon, tomato, onions, sour apple and mixed baby lettuces with a honey lemon vinaigrette and goat cheese crostini.
Grilled Steak Salad
Grilled medallions of Filet mignon tomatoes, crumbled blue cheese, balsamic vinaigrette and a roasted poblano drizzle.
Includes French Fries. Substitute sweet potato fries or a side salad for
Any sandwich indicated can be substituted with a gluten free roll for
House made sweet-n-sour brisket on Yard's ESA roll, topped with cheddar & jack cheese.
Chicken Relleno Sandwich
Seared chicken breasdt stuffed with ground pork, onion, Serrano & Fresno chillis, topped with ranchero sauce and Manchego cheese on a toasted YARDS ESA multigrain roll.
Pita, lettuce, tomato, red onion, and pickle.
Fried golden brown with buffalo sauce, blue cheese.
Lettuce, tomato, red onion, and pickle. (Gluten Free)
BBQ Pork Loin Sandwich
Roasted boneless pork loin with sauteed onions, Swiss cheese and a chipotle BBQ sauce, served on a toasted Yards ESA roll.
Moroccan Style Lamb Burger
Grilled lamb patty seasoned with cumin, coriander and harrissa served atop a toasted Brioche bun with blended goat cheese lettuce, tomato, onion and pickle.
Cornmeal crusted flounder, black beans, pico de gallo, shredded lettuce, mixed cheese, chipotle sour cream and guacamole.
Race Street Burger
1/2 lb. certified angus beef, lettuce, tomato, onion, pickle. (Gluten Free)
Spicy Southwestern Turkey Burger
Jalapeno and cumin scented turkey burger with melted cheese, guacamole, lettuce; tomato, red onion and pickle.
Slow braised sweet-n-sour brisket served with potato croquettes and vegetable du jour.
SEAFOOD CAKES OVER LINGUINI
A trio of seafood cakes featuring scallop, shrimp, smoked salmon and crab lightly crusted in panko bread crumbs over linguini in a pesto sauce with assorted vegetables.
Chicken Roulade and Ricotta Gnocchi
Chicken breast filled with prosciutto, provolone, basil and boursin cheese with a crispy crumb crust. Served atop housemade ricotta gnocchi in a savory fresh tomato sauce.
Ricotta Gnocchi (Vegetarian)
Served with portabella mushroom, roasted peppers and spinach in a fresh tomato pesto sauce.
Deconstructed Quinoa Napoleon
Crispy Quinoa cake, portobello mushrooms, roasted peppers, sautéed spinach, fresh mozzarella, a tomato ragout with sweet potato mash. (Gluten Free)
Petit Filet Dianne
Pan seared, bacon wrapped twin petit Filet Mignons in classic Dijon demi cream sauce. Served with a spinach stuffed tomato and potato croquettes.
Ear shaped pasta with a savory chorizo cream sauce with morsels of shrimp and chicken topped with parmesan cheese and garlic bread.
Egg pasta filled with ground veal, fresh mozzarella and sun dried tomato. Served with a porcini mushroom Marsala cream sauce
Rootbeer & Floats
Glass bottles of genuine Root Beer,
Diet Root Beer, and Orange Cream soda.
Your choice of three flavors of Hank’s Rootbeer plus our House made Vanilla Ice Cream served in a pint glass.
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