Appetizers and Salads
Chef’s Soup Du Jour Cup $ 2.95 Bowl - $ 3.95
French Onion Soup Cup $ 2.95 Bowl - $ 3.95
Blackened Sea Scallops $ 7.95
With a sweet and sour dipping sauce.
Spinach and Ricotta Stuffed Mushrooms
$ 6.95With a mild curry sauce.
Lobster and Shrimp Crepe $ 7.95
A mixture of lobster, shrimp, and leeks folded in a chive crepe with mascarpone enhanced risotto and lobster broth.
Caribbean Chicken Satay $ 4.95
With a mixed baby lettuce blend, tossed in a light mango vinaigrette.
Crispy Calamari $ 5.95
With a roasted tomato and balsamic sauce for dipping.
Shrimp Cocktail $ 7.95
Served with cocktail sauce.
Sautéed Crabcakes $ 8.95
Served with a lemon aioli.
Chicken Milanaise Croquettes $ 7.95
Accompanied with a tomato ragout.
Wooster House Salad $ 2.95
A blend of lettuce with tomato, red onion, cucumber, julienne carrots and your choice of dressing.
The Wedge $ 4.95
Wedge of iceberg lettuce, bacon, tomato, cucumber, and bleu cheese crumbles.
Caesar Salad $ 3.95
Classic version with a crisp parmesan disc.
Spinach Salad with Goat Cheese Fritters $ 4.95
Glazed walnuts, red onion, dried cherries, and a honey dijon raspberry vinaigrette.
Pasta / Vegetarian
Meatballs with Three Cheese Ravioli and Marinara Sauce $ 12.95
Vegetarian Pasta $ 11.95
Carrot linguine and beet linguine with a medley of fresh steamed vegetables
with a carrot sauce.
Pan Seared Chicken with Cremini and Cheese Ravioli $ 13.95
Served with a roasted red pepper marsala sauce.
*All pasta dishes served with house salad, rolls, and butter.
Entrees
*Filet Mignon Petite Cut - $ 20.95 Regular Cut $ 24.95
Char-grilled USDA Choice center cut, topped with Cabernet shallot butter.
*Filet and Wild Mushroom Mélange $ 22.95
Char-grilled petite filet accompanied with an array of sautéed mushrooms and shallots finished with lobster-chive butter.
*N.Y. Strip Steak $ 22.95
Char-grilled N.Y. Strip steak topped with garlic herb butter.
*Southwest Tenderloin Steaks $ 21.95
Two 3 oz spiced filets pan seared. Served with chipotle mashed potatoes, sautéed spinach and baby tomato with a drizzle of port wine sauce.
Pork Tenderloin Roulade $ 16.95
Pan roasted pork tenderloin with mortadella. Served with "mac and cheese" noodle cake, finished with a BBQ demi.
Veal Napoleon $ 21.95
Sautéed breaded veal layered with Portobello mushrooms, vine ripe tomato, and fresh mozzarella. Served with a roasted garlic tomato sauce.
Lake Erie Walleye $ 20.95
Dipped in seasoned flour, then your choice, pan fried or deep fried.
Shrimp Pancetta $ 18.95
Jumbo shrimp filled with ricotta and Roquefort cheese wrapped in Pancetta then sautéed. Served with creamy parmesan white polenta and wilted spinach.
Salmon Scallopine $ 18.95
Lightly spiced pan seared salmon fillets. Served over a tequila black bean sauce with a roasted corn and tomato salsa, tortilla crisp, and rice.
Lobster Risotto with Shrimp $ 19.95
Garnished with a warm tomato and garlic mix then drizzled with aged balsamic reduction.
Scallop Mediterranean $ 18.95
Pan seared scallops with tomato, onion, kalamata olives, and garlic in a white wine pan sauce.
Garnished with feta cheese. Served with roasted red pepper cous cous.
Saltimbocca Chicken Breast $ 15.95
Chicken filled with provolone cheese wrapped in proscuitto and oven roasted.
Served with a white sage sauce and black pepper spaghetti, tossed in olive oil,
garlic, parmesan, and a pinch of red pepper flakes.
Creole Chicken "Oscar Style" $ 14.95
Pan seared cajun dusted chicken breast topped with crawfish, asparagus, and béarnaise sauce.
Chicken Caribbean $ 14.95
Caribbean spiced breast of chicken with caramelized pineapple, mango, kiwi, and an orange soy vinaigrette.
All entrees served with a house salad, appropriate starch, vegetable, rolls, and butter.
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodbourne illness.
Desserts
Vanilla Panna Cotta $ 5.75
Panna cotta means "cooked cream" in Italian. It's an eggless custard. made with fresh fruit and champagne syrup.
Chocolate Mocha Cheesecake $ 6.50
Cheesecake is a dessert formed of a topping made with soft, fresh cheese layers of chocolate, mocha flavoring, and crème anglaise.
Individual Cherry and Mascarpone Tartlet $ 5.95
Chocolate Banana Mousse Profiteroles $ 5.50
with Bruleed Bananas
"B-52" Triple Chocolate Terrine $ 6.50
Irish cream Mousse, kaluha mousse, and grand marnier mousse with a flourless chocolate cake.
Crème Brulee $ 5.25
This centuries old confection, starting off with a light French vanilla custard, dusted with fine sugar and "brulee" to form a crisp caramel crust.
Famous WCC Pecan Ball $ 3.95
Hand dipped vanilla bean ice cream ball, rolled in heavy crushed pecans and drizzled with hot fudge sauce, whipped cream, and a cherry.
Assortment of Ice Creams and Sorbets from Which to Choose
Bar Menu
Chips -N- Dip $ 3.50
Chef Tim’s homemade daily fried spud slices A.K.A. potato chips with
chipotle dipping sauce. The perfect light snack!
Thai Chicken "Taco" $ 4.95
Three crisp won tons filled with pulled chicken, monterey jack cheese,
shredded napa cabbage, and a spicy soy "taco" sauce.
Hog Wings and Fries $ 8.95
With a sweet and peppery BBQ sauce or chipotle honey BBQ.
Fried Calamari $ 7.95
With a tomato-balsamic sauce for dipping.
"Buffalo Style" Shrimp $ 6.95
With the traditional celery and bleu cheese dipping sauce.
Meatball Sliders $ 5.95
Topped with sauce and fresh mozzarella. Served with fries.
White Chicken Chili Mac $ 4.95
White chicken chili served with angel hair pasta with chopped scallions,
pepper jack, and cheddar cheese.
Striploin Meatloaf Sandwich $ 7.95
On grilled texas toast with horseradish cheddar cheese, sautéed onions,
tomato, and mayonnaise.
Cod Fritters and Fries $ 6.95
Served with spicy tartar sauce and cole slaw.
Pizza Wrap with Small Caesar Salad $ 5.95
Pepperoni, meat sauce, and three cheese blend.
* A House Specialty Bacon Gorgonzola Cheese Burger $ 8.95
With chipotle-honey BBQ sauce. Served with fries.
Our Chef will be happy to accommodate any vegetarian requests.
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodbourne illness.
Tim Hull - Certified Executive Chef
1251 Oak Hill Rd
Wooster, Ohio 44691
United States
Phone: 330-263-1890
Fax: 330-262-6646