Poppycock's
Lunch Menu

 

Welcome to Poppycock’s

We hope you enjoy your meal and your time with us!

 

 Lunch


Appetizer/Small Plates

Poppycock's  Pita Chips

Dusted with fresh Parmesan and served

with sides of hummus, homemade salsa

and rich, bubbling Jarlsberg cheese dip.10.50 

Drunken Chicken

Red wine marinated chicken breast, sautéed mushrooms,
basil risotto and crumbled

chevré with a balsamic drizzle. 9.99 

    

Crab Cakes

Pan fried and served with a petit

watercress salad and a blood orange

pink-peppercorn aioli.  10.25

 

Fig, Brie, Thyme Tart

Savory crust filled with brie, fig and lavender garnish.
Pomegranate syrup drizzle. 9.50

 

Sweet Potato Chips with Guacamolé

Fire roasted tomatillo guacamole and

cumin scented sweet potato chips

drizzled with five pepper oil. 7.99

 

Crusted Yellowfin Tuna*

Sesame-pepita crusted tuna with sweet

soy reduction, wasabi, and hot ginger mustard
nori dusted wontons.

Pickled ginger garnish.  10.99

 

Hangar Martini Steak

Hanger steak marinated with thyme infused Hangar 1 Vodka.
Served with a gorgonzola-olive tapanade and  local arugala. 8.99

 

Southwest Veggie Tostada

Avocado, smoked sweet corn, chihuahua cheese, spiced black
bean puree and house made salsa on crisp white corn tortillas. 6.75

 

Scallops*

Pan seared jumbo sea scallops served over

tomato-saffron bouillabaisse sauce. 11.99


 

Soup

Check the chalkboard for todays homemade soups served with our fresh garlic-herb rolls.

cup 3.95      bowl  4.95

Soup Sampler

Just cant decide? Try a sampler of all three of our fresh homemade soups. 6.99

 

Salads

Front Street

Fresh garden greens, cherry-jalapeño glazed chicken breast, pecans,
dried cherries and fresh goat cheese with lemon-cherry vinaigrette. 

Sm 7.25 Lg 10.25

Citrus-Cilantro Quinoa Salad

Quinoa, smoked corn, diced red pepper, avocado, plantain chips,
 red onion, roasted tomatillo-cumin vinaigrette over mixed greens.
 Sm7.50 Lg. 10.50

Up North Cobb

Fresh garden greens, diced cherry glazed chicken breast, avocado,
maple-pepper bacon, hard cooked egg, gorgonzola, tomatoes and
cider thyme vinaigrette. Sm 7.75 Lg 11.25

Caesar

Crisp Romaine, homemade croutons and fresh

shaved Parmesan with a classic Caesar dressing. Sm 5.99 Lg 8.99

Warm Mushroom and Artichoke

Artichoke, mushrooms and toasted pine nuts

sautéed in mustard-balsamic vinaigrette

over baby spinach, with shaved red onion

and diced red bell peppers.  Sm 7.25 Lg 10.25

Seasonal Berry

Mixed greens, toasted almonds, lemon infused
goat cheese croquette, chef
s choice seasonal

local berries and Shorts Soft Parade-honey vinaigrette.
Sm 7.50 Lg 10.50

House Side Salad

Mixed greens, carrot, grape tomatoes and choice of dressing. 4.25

 

House made dressings: cider thyme, lemon cherry, strawberry poppy seed, mustard balsamic, ranch or blue cheese green peppercorn.


 

Vegetarian Entrees

Add a house green salad or soup for 1.75

Mediterranean Cous Cous

Stuffed Squash

Baked acorn squash stuffed with Mediterranean cous cous, feta, calamata olives, sun dried

tomato, almonds and fresh basil over

saffron-chive cream sauce.  11.99

 

Classic Curried Tempeh

Marinated organic tempeh, grilled summer vegetables and vegan curry coconut sauce

 served over steamed rice and garnished with fresh cilantro and roasted cashews. 10.99

Portabella Mushroom Stack

Grilled portabella caps layered with pesto-onion risotto over sun dried tomato cream sauce and topped with feta and calamata olives. 12.25

 

Coconut-Java Crusted Tofu

Served with spicy ginger and basil vegetable stir fried rice and a blood orange drizzle. 8.25

 

                                                  

 

Pastas

Add a house green salad or soup for 1.75

 

Tuscan Sirloin

Grilled sirloin, mushrooms, scallions, sun dried tomatoes, fettuccine in a roasted
garlic cracked pepper oil, finished with gorgonzola. 13.50     
   
  
Grilled Chicken and Broccoli

Grilled chicken breast, broccoli and fettuccine

 in a Dijon-brie cream sauce and topped with fresh Parmesan.12.50

Pesto Primavera

Artichoke hearts, grape tomatoes, calamata olives, yellow squash,
spinach and fettuccine,
in a creamy pesto sauce with goat cheese. 12.50

Crab and Shrimp Penne

Jumbo black tiger shrimp and crab meat

with penne in a 3 cheese gorgonzola and artichoke sauce. 13.50

Marinara

 Slowly simmered tomatoes, vegetables,
 garlic
and fresh herbs tossed with fettuccine and topped
with fresh Parmesan. 10.25
Bolognese

Ground beef, fresh herbs, mushrooms, tomato, Italian sausage and pepperoni
                                     tossed with
fettuccine and topped with fresh Parmesan.12.50                                       

Portabella-Black Pepper Ravioli

Portabella stuffed ravioli baked over

summer vegetable ratatouille topped with mozzarella. 12.50

Sandwiches

Served with house made deli salad.

 

Sandwiches

Served with house made deli salad.

 

Braised Brisket

Slow roasted beef brisket, caramelized onions, aged white cheddar and apple horseradish sauce on ciabatta.8.25

 

Boursin Chicken

Grilled chicken breast, house made boursin style cheese, cucumber, local arugala, and tomato on fococcia. 8.99

 

Grilled Ham and Cheddar

Honey cured ham, Amish style

 smoked cheddar, caramelized

 onions and roasted pepper honey

 Dijon on pretzel roll. 8.25

 

Grilled Four Cheese,

Tomato and Basil

Melted Swiss, cheddar and provolone with tomato and fresh basil on Parmesan grilled sourdough.7.99

 

Poppycocks Reuben

Grilled smoked turkey, house made coleslaw, thousand island dressing and

Swiss on toasted sunflower rye. 9.25

 

In and Out

Grilled smoked turkey, bacon, avocado,

provolone, lettuce, tomato, red onion, banana pepper and mustard-

mayo on toasted sourdough. 9.25

 

Curried Chicken Salad

Curried dressed chicken with golden raisins, peas, red bell peppers, cashews, spinach and tomato. Served on a croissant.  9.25

 

Grilled Portabella Mushroom Cap

Served open faced on pita bread

with grilled summer vegetable salsa,

provolone and balsamic. 8.99

Certified Angus Beef® Charbroiled Burger*

Served on a toasted bun with lettuce, tomato, red onion and French fries. 9.25

Add Swiss, cheddar, provolone, mozzarella,

or Amish smoked cheddar .75

Avocado, grilled mushrooms or bacon. 1.25



 

Add chicken$3.50, beef* $4.00 or

 tuna* $5.00 to any salad.

*Can be cooked to order.  Consuming raw / undercooked meats, poultry, seafood or eggs may increase the risk of food borne illness
Executive Chef    Joseph Morris



 



 


 


                                                           

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