The Black Cow
Pastas
(Available Lunch and Dinner)
Penne Vegetarian
Asparagus, Sun-Dried Tomatoes, Parmesan Cheese and a Light Lemon-Garlic Cream Sauce
Hunter's Ravioli
House Made Ricotta Cheese Ravioli Cooked and Served in a Mildly Spiced Broth of Shitake Mushrooms, Herbs and Fresh Spinach
Tomato Basil Cappellini
Sauteed Garlic, tomatoes and Fresh Basil over Angel Hair Pasta.
Dinner Entrees
(Available at 5:00 p.m.)
Home Style Meatloaf
With Creamy Mashed Potatoes, Brown Gravy and Chef's Vegetables
Roasted Turkey
With Cranberry Sauce, Chef's Vegetables, Apple Stuffing and Creamy Mashed Potatoes
Oven Roasted Pork Loin
Baked in an Orange Bar-B-Q Sauce Served with Apple Sage Dressing, Chef's Vegetables and Creamy Mashed Potatoes
Grilled Caribbean Chicken
Topped with Peach-Mango Chutney and Raisins Served with Rice and Chef's Vegetables
Enchilada Suizas
Seasoned Roasted Chicken, Onion, Cilantro and Melted Jalapeno Jack Cheese in a Corn Tortilla with Tomatillo Sauce. Served with Mexican Rice, 3-Bean Chili and Pico De Gallo
Fish and Chips
Crispy Fried Icelandic Cod Tempura Battered. Served with Jalapeno Tartar Sauce, French Fries, and Hawaiian Cole Slaw
Tempura Shrimp and Chips
Served with cocktail Sauce, French Fries, and Hawaiian Cole Slaw
Grilled Salmon with Fresh Fruit Salsa
Fresh "Natural" raised Idaho Salmon Grilled and Topped with a Fresh Fruit Salsa of the Day. Served with Jasmine Rice and a Mixed Field Salad
Steak New Orleans
Blackened USDA choice Flank Steak topped with a Green Peppercorn Mushroom Sauce and Served with Roasted Red Potatoes, Warm Corn Pudding and Chef's Vegetables
Chicken Fried Steak
Cut From the Filet Mignon with Brown Gravy, Creamy Mashed Potatoes and Chef's Vegetables
Petit Filet Mignon (6 oz.)
With a Red Wine Tarragon Hollandaise Served with Chef's Vegetables and Roasted Red Potatoes
Pancho's Fish Tacos
Tempura Fried Icelandic Cod and Nu-Mex Slaw on Warm Flour Tortillas. Served with Rice, Three Bean Chili and Pico De Gallo Salsa.