~ salads ~
House Wedge $7.5
Crisp iceberg lettuce, tomatoes, bacon crumbles and Gorgonzola dressing.
*Greek Wedge $7.5
Crisp iceberg lettuce, tomatoes, cucumbers, Kalamata olives,
green onions and green onion-feta dressing.
*Tabouli 7.
Cracked wheat with diced tomatoes, green onions, bell peppers, cucumbers and parsley in a lemon-olive oil vinaigrette.
*Bulgher & Berries $7
Cracked wheat, cranberries, dried cherries, banana chips, pistachios and cilantro in citrus vinaigrette.
*Tzatziki Medley $12
Traditional Greek Tzatziki (cucumber-yogurt dip) served with our Tabouli, Bulgher & Berries and bread for dipping.
~ small plates ~
*Gorgonzola Fries 9.
(We’re kinda famous for them!) Seasoned waffle fries topped with Gorgonzola cheese crumbles, green onions
and cracked black pepper.
Hummus, Baba Ghanoush & Wasabi Spread 10.
Classic chickpea and egg plant purees, wasabi cream cheese spread and served with hot pita chips and celery sticks.
*Tomato Tart Provençal 10.
Pastry dough tartlet filled with roasted tomatoes, balsamic caramelized onions, herbs de provence, ricotta
and grated sage derby cheese.
Thai-Spiced Crispy Dumplings 10.
8 crispy dumplings served with red cabbage hash.
Crab Cake Sliders (2) 10.
Asian-style crab cakes with cilantro pesto and red cabbage hash on mini jalapeño-chesse buns.
Calamari Sauté 12.
Calamari rings sautéed with garlic and red pepper flakes, Kalamata olives, tomatoes and green onions. Topped with feta crumbles.
*Dill Spears 8.
Crispy breaded dill pickle spears served with green onion dressing.
Lili’s House Nachos 10.
Pita chips topped with Gorgonzola, bacon, tomato, and green onions. Served with avocado and jalapeños.
~ from the grill ~
(On our jalapeno cheese bun. Served with fries and smoky slaw.)
Lili’s House Burger 14.
with Gorgonzola dressing, bacon & tomato.
Poblano Burger 14.
Roasted poblano filled with melting jack & cheddar cheeses & bacon. Served atop our 1/2lb burger with
tomatillo-ranch spread.
The Farmer Burger 14.
Our ½-lb burger topped with lettuce, tomato, cheese, bacon and a fried egg!
Turkey Burger 14.
Hand-formed ground and seasoned turkey with cheddar, guacamole, sprouts and tomato.
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~ large plates ~
Stuffed Meatloaf 17.
Smokey ground tenderloin seasoned, stuffed with cheese and topped with mushroom jus. Meatloaf is also served with smoked gouda cream corn and poblano mashers.
Classic Texas Steak 17.
Lightly-breaded and pan-grilled beef
cutlet topped with creamed pepper gravy. Served with poblano mashers.
Tenderloin Filets 24.
Two tenderloin filets, prepared medium‐rare. Topped with grilled pears and Gorgonzola cheese and served with black pepper gnocchi.
Petite Beef Wellington 24.
Beef tenderloin medallions, flash-fried and topped with mushrooms, bacon, Gorgonzola, then wrapped in a puff pastry. Served with grilled asparagus.
Texas Paella Surf & Turf 29.
Texas-styled paella, petite tenderloin filet and 2 spicy prawns.
Chicken & Étouffée 22.
Blackened chicken breast served with Andouille white rice and topped with Lili’s Crawfish Etouffée.
Roasted Rosemary Chicken 17.
Stuffed with citrus and then roasted half chicken, Seasoned with rosemary and served with rosemary polenta.
King Ranch Chicken 16.
A double layer of creamy chicken, red and green peppers and onions stuffed into a roasted poblano pepper, topped with melted cheese and tomatillo sauce. Served with smoked gouda cream corn and poblano mashers.
Tina’s Green Chile Enchiladas 15.
Three green chile soaked tortillas topped with pulled chicken and a goat/sour cream drizzle.
Served with Lili’s rice.
Fish Tacos 15.
Two flour tortillas filled with grilled tilapia,
red cabbage hash, lettuce, tomato, guacamole, sour cream and Lili’s rice.
Lili’s Seafood Trio 24.
Thai chile-glazed salmon, two apricot‐glazed prawns and one Asian crab cake served with red cabbage hash and Lili’s rice.
Grilled Tilapia 18.
Grilled with a light panko breading and topped with a mix of shrimp, spicy tomatoes, peppers, onions and jalapenos. Served with Lili’s rice.
Macaroon Flounder 17.
Coconut macadamia nut-crusted flounder topped with honey‐ginger lime sauce. Served with Lili’s rice.
Chipotle Shrimp Scampi 24.
Jumbo prawns baked in chipotle garlic butter & topped with queso fresco. Served with roasted corn risotto, tomatoes and pepper-jack cheese. Accompanied by grilled vegetables.
~vegetarian plates ~
* Grilled Portobello & Polenta 13.
Marinated and grilled Portobello mushroom served with roasted red peppers and atop rosemary polenta.
* Spinach Lasagna Roll 15.
Individual lasagna sheets rolled with sautéed spinach, onions, mushrooms and three cheeses. Served with grilled vegetables.
* Fresh off the Farm 16.
Grilled seasonal veggies with your choice of one side dish. Add salmon filet, or grilled chicken, or 3 prawns for $8.
* Quinoa Stuffed Poblano 16.
Roasted poblano pepper stuffed with a spicy mix of quinoa and vegetables, then topped with a green chile tomatillo sauce and queso fresco. Served with rosemary polenta.
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