To make a dinner reservation call 817.877.0700.
salads
House Wedge 8.
Tomatoes, bacon crumbles and gorgonzola dressing.
Greek Wedge 8.
Tomatoes, cucumbers, kalamata olives and feta topped with our green onion feta dressing.
Lili’s Spinach Salad 8.
Baby spinach tossed with house made tomato-basil relish and shredded parmesan. Red wine parmesan vinaigrette.
Tabouleh 8.
Cracked wheat with diced tomatoes, green onions, bell peppers, cucumbers and parsley in a lemon-olive oil vinaigrette.
Bulgher & Berries 8.
Cracked wheat, cranberries, dried cherries, banana chips, pistachios and cilantro in citrus vinaigrette.
Asian Salad with Salmon 20.
Chilled green tea soba noodles, slaw, edamame, roasted tomatoes and Asian citrus vinaigrette. Topped with grilled salmon and crispy wontons.
Sesame Seed Ahi Tuna (Chilled) 18.
Seared rare with sweet soy and black and white sesame seeds. Served with pickled ginger and Lili’s smoky slaw.
small plates
Gorgonzola Fries 13.
Award-winning! Seasoned waffle fries topped with gorgonzola cheese crumbles, green onions and cracked black pepper.
NEW! Shrimp and Crab Fried Green Tomatoes 15.
Cajun seasoned green tomato slices, breaded and served crispy. Topped with shrimp and crab remoulade.
Texas Armadillo Egg 14.
Whole avocado stuffed with spinach, mushrooms, onions and cream cheese. Crispy panko coating and flash fried. Served with black bean hash and tostado chips.
Bacon Wrapped Quail 16.
(4) Boneless, bacon-wrapped and jalapeño stuffed quail breast grilled in Lili’s BBQ sauce and seasoning. Served with Lili’s smoky slaw.
Apricot Jalapeño Brie 13.
Warm creamy brie topped with apricot coconut glaze, pecans and smoky jalapeño relish. Served with grilled focaccia bread.
Duck Sausage Bites 13.
(6) Bacon-wrapped and brown sugar rubbed bites. Served with Lili’s Asian pasta.
Thai-Spiced Pork Dumplings 12.
(8) Crispy dumplings served with red cabbage hash.
Lili’s House Nachos 11.
Pita chips topped with Gorgonzola, bacon, tomato, and green onions. Served with avocado and jalapeños.
Fried Dill Spears 9.
Crispy breaded dill pickle spears served with green onion dressing.
large plates
Elk Sausage & Pappardelle Pasta 28.
Tossed with roasted fennel, shaved parmesan, pappardelle pasta and saffron cream sauce.
Green Chile Pork Loin 24.
Lightly breaded, pan-grilled pork loin, topped with peppered white gravy and tomatillo sauce. Served with smoked gouda creamed corn.
Tenderloin Medallions 29.
Perfectly seasoned and topped with sliced pears and gorgonzola. Served with rosemary polenta.
8 oz. Filet 38.
Center cut Angus tenderloin filet cooked to your specs and served with roasted potatoes and spinach sauté.
Herb Crusted Ribeye Au Poivre 36.
Cracked pepper, chili and cumin crusted ribeye cooked to your specs. Topped with brandy peppercorn sauce, served with roasted potatoes and spinach sauté.
Grilled Lamb Rack 29.
Grilled and topped with cherry-rosemary compote. Served with rosemary polenta and asparagus.
Smoky Stuffed Chicken 24.
House smoked chicken breast stuffed with tamale and cornbread dressing. Topped with mushroom jus and served with smoked gouda creamed corn.
NEW! Lemon Chicken and Shrimp 24.
Marinated chicken breast lightly breaded and grilled. Served in a light lemon sauce with capers, roasted red peppers, pappardelle pasta and two lemon pepper seasoned prawns.
NEW! Basil Tomato Haddock 26.
Light and flaky haddock filet grilled and topped in a mildly spicy tomato-basil cream sauce. Served over a soft rosemary-parmesan polenta.
Seafood Ragout 28.
“Cioppino-style” crab, shrimp, calamari and scallops sautéed in a saffron, cumin seed and fresh basil tomato base atop pappardelle pasta, topped with shaved parmesan.
Chipotle Shrimp Scampi 26.
(5) Grilled Prawns in spicy chipotle butter served with roasted corn and poblano risotto.
Double Lobster Ravioli 28.
Lobster-filled ravioli tossed with crab and truffle cream sauce, served over wilted spinach and topped with tempura lobster bites.
Coffee Crusted Salmon 27.
Grilled herb and coffee crusted filet served with Lili’s rice, topped with a Kahlua-vanilla bean reduction. Served with Lili’s rice and asparagus.
Crab-Stuffed Tilapia 24.
Tilapia filet stuffed with a mix of crab and vegetables, baked in a light lemon cream sauce. Served with Lili’s rice and Lili’s smoky slaw.
Lili’s Seafood Trio 27.
Thai chile-glazed salmon, 2 apricot-glazed prawns and one Asian crab cake, served with red cabbage hash & Lili’s rice.
Macaroon Flounder 23.
Coconut and macadamia nut-crusted flounder, topped with honey-ginger lime sauce. Served with Lili’s rice and asparagus.
vegetarian
Harvest Gnocchi 18.
Sautéed gnocchi with sweet potatoes, roasted tomato, spinach and a sweet and savory spice blend. Topped with a touch of smoked gouda cheese. Add salmon, chicken or shrimp for $10.
NEW! Hazelnut and Rosemary Farro Alfredo 18.
Italian wheat grain tossed with our house made creamy hazelnut alfredo, spinach, snow peas and house smoked applewood crimini mushrooms. Topped with roasted hazelnuts and shaved parmesan.
Tomato Tart Provençal 18.
Pastry dough tartlet filled with roasted tomatoes, balsamic caramelized onions, Herbes de Provence, ricotta and grated sage derby cheese. Served with a fresh spinach salad with house made tomato-basil relish and shredded Parmesan. Red wine-parmesan vinaigrette.
Fresh off the Farm 18.
Grilled seasonal veggies. Add salmon filet, grilled chicken, or 3 prawns for $10.
Quinoa Stuffed Poblano 20.
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.
Toasted Ravioli 18.
Four large, lightly toasted cheese ravioli, topped with pesto and cherry compote. Served with a fresh spinach salad with house made tomato-basil relish and shredded Parmesan. Red wine-parmesan vinaigrette.
from the grill
Served on jalapeño cheese bun with fries. Add Cole slaw or Gorgonzola Fries for an additional 1.5
Lili’s House Burger 15.
With gorgonzola dressing, bacon and tomato.
Poblano Burger 15.
Roasted poblano filled with melting jack and cheddar cheeses and bacon. Served atop our ½ lb. burger with tomatillo-ranch spread.
Three Cheese Burger 15.
Swiss, cheddar and American with lettuce and tomato.
sides
6. each
Roasted Potatoes & Spinach
Smoked Gouda Creamed Corn
Lili’s Rice
Maple-Bacon Brussels Sprouts
Grilled Asparagus
Roasted Corn and Poblano Risotto
Rosemary Polenta
