dinner

• House Wedge GF 8.

  Tomatoes, bacon crumbles, and gorgonzola dressing.

• Greek Wedge Veg GF 8.

  Tomatoes, cucumbers, kalamata olives and feta topped with our green onion feta dressing.

• Lili’s Spinach Salad Veg8.

  Baby spinach tossed with house made tomato-basil relish and shredded parmesan. Red wine parmesan vinaigrette.

• Tabouleh Veg8.

  Cracked wheat with diced tomatoes, green onions, bell peppers, cucumbers and parsley in a lemon-olive oil vinaigrette.

• Bulgher & Berries Veg8.

  Cracked wheat, cranberries, dried cherries, banana chips, pistachios and cilantro in a citrus vinaigrette.

• Asian Salad with Salmon20.

  Chilled green tea soba noodles (buckwheat), 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.

• Gorgonzola Fries Veg13.

  Award-winning! Seasoned waffle fries topped with gorgonzola cheese crumbles, green onions and cracked black pepper.

• Shrimp and Crab Fried Green Tomatoes 15.

  Cajun seasoned green tomato slices, breaded and served crispy. Topped with shrimp and crab remoulade.

• Asian Crab Cakes (3)15.

  Lemongrass and lime leaf give these cakes their unique and great flavor. Served with Lili’s smoky slaw.

• Calamari14.

  Lightly breaded calamari served with blood orange aioli and Lili’s smoky slaw.

• Texas Armadillo Egg Veg14.

  Whole avocado stuffed with spinach, mushrooms, onions and cream cheese. Crispy panic coating and flash fired. Served with black bean hash and seasoning. Served with Lili’s smoky slaw.

• Lili’s House Nachos 11.

  Pita chips topped with Gorgonzola, bacon, tomato, and green onions. Served with avocado and jalapeños.

• Bacon Wrapped Quail GF16.

  (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 Veg GF13.

  Warm creamy brie topped with apricot coconut glaze, pecans and smoky jalapeño relish. Served with grilled focaccia bread.

• Duck Sausage Bites13.

  (6) Bacon-wrapped and brown sugar rubbed bites. Served with Lili’s Asian pasta.

• Elk Sausage & Pappardelle Pasta28.

  Tossed with roasted fennel, shaved parmesan, tomatoes, pappardelle pasta, and saffron cream sauce.

• Green Chile Pork Loin24.

  Lightly breaded, pan-grilled pork loin, topped with peppered white gravy and tomatillo sauce. Served with smoked gouda creamed corn.

• Tenderloin Medallions GF29.

  Perfectly seasoned and topped with sliced pears and gorgonzola. Served with whipped potatoes.
  + Add 2 prawns, 2 Asian crab cakes, or 2 grilled scallops – 10.

• 8 oz Filet GF38.

  Center cut Angus tenderloin filet cooked to your specs and served with whipped potatoes and spinach sauté.
  + Add 2 prawns, 2 Asian crab cakes, or 2 grilled scallops – 10.

• Herb Crusted Ribeye Au Poivre GF36.

  Cracked pepper, chili and cumin crusted ribeye cooked to your specs. Topped with brandy peppercorn sauce, served with whipped potatoes and asparagus.
  + Add 2 prawns, 2 Asian crab cakes, or 2 grilled scallops – 10.

• Grilled Lamb Rack GF29.

  Grilled and topped with cherry-rosemary compote. Served with rosemary polenta.

• Smoky Stuffed Chicken24.

  House smoked chicken breast stuffed with tamale and cornbread dressing. Topped with mushroom jus and served with smoked gouda creamed corn.

• Lemon Chicken and Shrimp24.

  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.

• Basil Tomato Haddock24.

  Lightly dusted haddock filet grilled and topped in a mildly spicy tomato-basil cream sauce. Served with roasted corn and poblano risotto.

• Seafood Ragout28.

  “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 Scamp GF26.

  (5) Grilled prawns in spicy chipotle butter served with roasted corn and poblano risotto.

• Double Lobster Ravioli28.

  Lobster-filled ravioli tossed with crab and truffle cream sauce, served over wilted spinach, mushrooms and topped with tempura lobster bites.

• Coffee Crusted Salmon GF27.

  Grilled herb and coffee crusted filet, topped with a Kahlua-vanilla bean reduction. Served with Lili’s rice and asparagus.

• Crab Stuffed Tilapia GF26.

  Tilapia filet stuffed with a mix of crab and vegetables, baked in a light lemon cream sauce, served with roasted corn and poblano risotto.

• Lili’s Seafood Trio GF27.

  Thai chile-glazed salmon, 2 apricot-glazed prawns, and one Asian crab cake served with Lili’s rice.

• Macaroon Flounder23.

  Coconut and macadamia nut-crusted flounder, topped with honey-ginger lime sauce. Served with Lili’s rice and asparagus.

• Harvest Gnocchi Veg18.

  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, grilled chicken, 2 prawns, 2 Asian crab cakes or 2 scallops – 10.

• Hazelnut and Rosemarry Farro Alfredo Veg18.

  Italian wheat grain tossed with our house made creamy hazelnut alfredo, spinach, snow peas, and house-smoked applewood Cremini mushrooms. Topped with roasted hazelnuts and shaved parmesan.
  + Add salmon, grilled chicken, 2 prawns, 2 Asian crab cakes or 2 scallops – 10.

• Tomato Tart Provençal Veg18.

  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 Veg GF18.

  Grilled seasonal veggies.
  + Add salmon, grilled chicken, 2 prawns, 2 Asian crab cakes or 2 scallops – 10.

• Quinoa Stuffed Poblano Veg GF20.

  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 Veg18.

  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.

Served on jalapeño cheese bun with fries. Add Cole slaw or gorgonzola fries for an additional 1.5

• Lili’s House Burger15.

  1/2-lb burger with gorgonzola dressing, bacon and tomato.

• Poblano Burger15.

  Roasted poblano filled with melting jack and cheddar cheeses and bacon. Served atop our 1/2-lb burger with tomatillo-ranch spread.

• Three Cheese Burger15.

  Swiss, cheddar and American, served atop our 1/2-lb burger with lettuce and tomato.

• 6. / each

  Whipped Potatoes
  Smoked Gouda Creamed Corn
  Maple-Bacon Brussels Sprouts
  Grilled Asparagus
  Roasted Corn and Poblano Risotto
  Rosemary Polenta
  Lili’s Smoky Slaw