Buffets

Tuesday Night Buffet

Tuesday, April 24
5:30-9:00 p.m.
 
Italian wedding soup
Antipasti platter  
Cheeses/charcuterie
Pasta bolognaise
Veal and pork meatballs
Braciola 
Orecchiette pasta salad
Caprese
Asparagus, eggs, parmesan
Potatoes  a Venice
Tiramisu
 

Call 256-883-0860 or email receptionist@theledges.com
to make reservations. 

Sunday Brunch

                                Sunday, April, 22, 2018
                                         
 
                                Garden Green Salad Bar/Specialty Salads
                                                       Seafood Display
                                      Carving Station: New York Strip
                                                        Soup du Jour
                                                    Bacon/ Sausage
                                  Fried Chicken/Chicken Tenders                                                        
                                                Green Eggs and Ham Flatbread
                                 Spinach stuffed Swai Roulade
                                                                Parmesan Chicken Bake
                                Mac & Cheese/Hash Brown Casserole
                        Grilled Asparagus with Hollandaise/ Vegetable Medley
                Sauteed Green Beans/Roasted Butter Nut Squash and White Beans
                                                                                Rolls/Biscuits
                                                Ice Cream Bar and assorted Desserts

Chef's Specials

Lunch Specials

Tuesday, April 17
Fried Shrimp Plate   12
cajun fried, cocktail sauce, side of fries

Wednesday, April 18
Beef Chimichanga   10
ground beef, peppers, onions, fried tortilla, pepperjack, cheddar, black beans, spanish rice

Carved New York Strip   12
idaho mash, sautéed green beans, demi, blackened strip

Thursday, April 19
Japanese Pork Belly   13
strawberry miso, tempura fried cremini, jasmine rice, bok choy, house-cured pork

Meatloaf   12
ground filet, trinty, tomatoes, oats, tomato jam, idaho mash, green beans, demi

Friday, April 20
Barbecue Chicken Flatbread   11
blue moon bbq sauce, grilled chicken, cheddar, asiago, crispy onions, spinach, pita

Fried Catfish   11
buttermilk battered and fried, green beans, black eye peas, rice, cajun beurre blanc 

 

Dinner Specials

Friday, April 13
Steak and Seafood Night

APPETIZERS
JALAPEÑO POPPERS 6
bacon wrapped, cheese-stuffed jalapeños, stone-ground grit cake, smoked chili fondue

OYSTERS 13 | 22
half-shell or baked with parmesan creme, lardons, panko

YELLOWFIN TUNA-TINI   12
tuna, avocado, compressed apple, truffled ponzu

BACON WRAPPED QUAIL   12
corn maque choux

ENTREÉS
PASTA CARBONARA 18 | 19
fettuccine, spring peas, lardons, onions, parmesan cream sauce, chicken or shrimp

CHOPHOUSE
14 oz. PORK PORTERHOUSE   19
14 OZ. BONE-IN FILET   60
16 oz. PRIME RIB   34
8 oz. FILET MIGNON   33
16 oz. COWGIRL RIBEYE   55
SURF AND TURF: 4 oz FILET, SHRIMP SKEWERS   30
ADD ONS
OSCAR   15
SHRIMP OSCAR   20