Chose from one of our delicious dinners or appitizers below...

APPETIZERS

FRENCH ONION SOUP - A warm and relaxing Birches tradition!

SMOKED SALMON PLATE - Thinly sliced Salmon garnished with red onion, capers and a creamy horseradish sauce.

NACHOS ‘N’ SALSA - Tortilla chips with cheese, red onion, black olives and Jalapeño peppers served with salsa.

CRAB STUFFED MUSHROOMS - Fresh mushrooms topped with Jonah’s crab meat stuffing and baked in a white wine, lemon butter sauce.

THE BIRCHES’ SPECIAL PATE - Chicken, pork & liver pate flavored with cognac and garnished with chopped hazelnuts.

SOUP DU JOUR - Our chef’s special

ENTRÉES, SALADS, PASTA & VEGETARIAN SELECTIONS

RIVER RUNNER’S SALAD - Dinner sized mixed green salad topped with slices of grilled chicken or rib eye.

THE BIRCHES’ RATATOUILLE - The traditional favorite of eggplant, onion, peppers, tomato, capers and zucchini served on a bed of bow tie pasta.

PASTA WITH SUNDRIED TOMATOES & CRUMBLED BLEU - Pasta tossed with walnut oil and garlic toasted pinenuts then topped with sun-dried tomatoes and blue cheese.

PASTA PRIMAVERA - Pasta tossed in a piquant vinaigrette of olive oil, red wine vinegar, garlic and fresh ground pepper then heaped with a medley of garden vegetables.

MEATLESS CHILI WITH SOUR CREAM - A large bowl of this vegetarian favorite is spiced with cinnamon and served w/ rice or roasted potato.

PAUL’S OWN BABY BACK RIBS - BBQ ribs served w/ roast potatoes and vegetable.

HADDOCK WITH WHITE WINE - Haddock seasoned w/ breadcrumbs and baked in white wine with lemon butter; served with wild rice and vegetable.

SICILIAN HADDOCK - Haddock topped with Parmesan, black olives & parsley and baked in garlic vinaigrette; served w/ wild rice and vegetable.

SALMON WITH BERRIES AND WINE - Baked salmon topped with raspberries and blue berries in a warm Cabernet sauce; served on a bed of wild rice.

GRILLED CHICKEN BREAST - A fresh breast of chicken grilled to perfection; served w/ wild rice and vegetable.

CHICKEN SATE WITH CURRIED PEANUT SAUCE - Sate marinated grilled breast of chicken on a bed of rice, topped with an incredible sauce blended of peanuts, coconut milk, curry, cinnamon and Thai spices.

HERBED PORK TENDERLOIN WITH CRANBERRY ONION SALSA - Tenderloin of pork seasoned with a garlicky spice mix and served w/ cranberry onion salsa and wild rice.

RIBEYE WITH BLACK BEAN AND CORN SALSA - Rib eye steak served w/ a piquant black bean, corn, tomato, and onion salsa, and roasted potatoes.

THE BIRCHES’ TRADITIONAL PRIME RIB ROAST (a weekend special) - Friday and Saturday night only! Black Angus prime rib served w/ roasted potatoes, vegetable and horseradish sauce.

Entrees other than main course salads are served with a crisp garden salad. Salad dressings include The Birches’ Sweet Red Pepper & Balsamic Vinaigrette, Thousand Island, Italian, The Birches’ Honey Poppy Seed, Caesar, Light Raspberry Vinaigrette and Chunky Blue Cheese.