Lincklaen House

tender breast of chicken, slowly cooked in the lincklaen house’s own thai barbeque sauce.

sautéed calamari in a spicy tomato and kalamata olive sauce.

poached jumbo shrimp served with our home made cocktail sauce and lemon.

creamy seafood bisque with lobster essence, shrimp, scallops & a hint of sherry.

brie in a puff pastry, served with hot pepper jelly, fruit, and crackers.

escargot baked with roasted garlic, pepper butter, spinach, and asiago cheese

pan seared atlantic salmon served with sauteed spinach rice pilaf and a grand marnier butter sauce.

grilled beef tenderloin served with herb mashed potatoes resting in a pool of bordelaise, finished with crème friachê.

two beef medallions pan seared and topped with caramelized mushroom and onion ragout served with whipped potatoes

pan seared boneless chicken breast tossed in a vodka cream sauce with artichoke hearts and roasted peppers, served over linguini.

angus strip steak served with mashed potatoes, vegetables and enhanced with a caramelized onion and roasted garlic compound butter.

baked portabello stuffed with seared greens, roasted peppers and asiago cheese, over pasta with tomato basil sauce.

pan seared rack of lamb served with vegetables, wild mushroom risotto and balsamic reduction.

sesame encrusted yellow fin tuna served over rice pilaf with seared spinach, finished with a teriyaki ginger aioli.