The Trustees’ Table
Seasonal Menu
Breakfast
8-10:00 a.m.
Steel Cut Oats 9
Topped with Brown Sugar, Dried Cranberries & Toasted Almonds
Served with Fresh Cut Fruit
Biscuits and Gravy 11.50
Two Buttermilk Biscuits, Buttered, Griddled & Smothered in Sausage Gravy
Winter Kitchen Breakfast 11
Scrambled Eggs, Choice of Meat, Buttermilk Biscuit
Gluten Free Upon Request
Greek Yogurt 9
Plain Greek Yogurt Topped with Granola
Served with Fresh Cut Fruit
SIDES
Buttermilk Biscuit 3
Bacon 3
Sausage 3
Scrambled Eggs 3
Fresh Cut Fruit 3.50
Toast 1.50
Bagel & Cream Cheese 3.50
Coffee 2
Juice 2.25
Lunch & Dinner
Lunch 11:30 a.m.-3:00 p.m. | Dinner 5-8:00 p.m.
STARTERS
Tomato Celery Soup Cup 4 | Bowl 7
Chili Cup 7 | Bowl 10
Shaker Ground Beef , Mild Cheddar Cheese, Sour Cream
Simple Salad Half 10 | Full 13
Baby Greens, Cucumbers, Grape Tomatoes, Smoked Cheddar Cheese, Croutons, Choice of Sherry Vinaigrette or Ranch
Add Chicken 7
MAIN
Burgoo & Sour Cream Cornbread 16
Shaker Ground Beef & Lamb, Poached Chicken, Corn, Tomatoes, Cabbage, Black Eyed Peas
Pot Roast 22
Braised Pot Roast, Mashed Potatoes, Sautéed Greens, Marsala Demi-Glace
Vegetarian Shepherd’s Pie 16
Roasted Carrots, Mushrooms, Peas, Mashed Potatoes
Shaker Village Hot Brown 20
Oven Roasted Turkey Breast, Smoked Gouda Mornay, Applewood Bacon, Marinated Tomatoes
Grilled Cheese or Grilled Pimento Cheese 13
Served with Tomato Celery Soup
Daily Desserts Presented by Your Server
