The Turtle Restaurant

with green tomato jam

with Creole Maque Choux Queso

with peach tomato chili sauce

assorted cured meats

3 fried potato and cheese pierogies, sprinkled with chives, bacon bits

so thin and crispy it is like sheet music with Extra Virgin Olive Oil for dipping

thinly sliced roasted beets, caramel pecan crumble, herbed goat cheese, micro greens and balsamic olive oil drizzle

iceberg wedge, bacon crumbles, blu cheese, herbed buttermilk dressing, vegetable julienne, Raindrop Farm tomatoes

sliced tomatoes, fresh mozzarella, basil leaves on a bed of mixed greens with balsamic glaze and olive oil

Texas sized spaghettoni is made fresh in house, and moma's meatballs in classic red sauce

layers of home made pasta sheets, Bolognese sauce, bechamel, minced beef, celery, carrots, parmesan cheese

artichoke leaf pasta with grilled chicken and artichokes, sauteed onions and bacon in a cream sauce

rabbit loin stuffed with herbed mousse wrapped in bacon, sliced into rondells, fregola sarda and summer squash

with almonds and dates, fregola sarda and Mediterranean vegetable kabob

emon garlic, tomato, celery, onion, oregano, artichokes, basmati rice

marinated in an ancient secret Asian sauce, on basmati rice with julienne vegetables

Chef Miller's southern comfort recipe - shrimps, grits with cream and cheese and tasso ham

two crab cakes with green tomato jam on a bed of maque choux corn

with garlic buttermilk mashed potatoes caramelized brussel sprouts

with au jus, horse radish cream, ​ caramelized brussel sprouts, pomme frites

Antipasto Platter - assorted cured meats

3 fried potato and cheese pierogies, sprinkled with chives, bacon bits

bread so thin and crispy it is like sheet music with Extra Virgin Olive Oil for dipping

Spiral cut and fried russet potato

Olive oil base, caramelized onion,artichoke hearts, sundried tomatoes, black olives, rosemary, garlic, provolone goat cheese

Olive oil base, prosciutto, fresh mozzarella, provolone, parmigiano, topped with greens tossed in a vinaigrette

Marinara base, Spanish dry cured chorizo, red pepper flakes fresh mozzarella

Marinara base, Spanish dry aged chorizo, caramelized onion, spinach, mushrooms, artichoke hearts, bell peppers, red pepper flakes, fresh mozzarella provolone

Marinara base, italian sausage, caramelized onion, bell peppers, red pepper flakes, provolone fresh mozzarella

Marinara and garlic butter base, chorizo, caramelized onions, plenty of gorgonzola, provolone, mozzarella, topped with proscuitto and shaved parmigiano

olive oil base, mozzerella, fresh sliced tomato, fresh basil, shaved parmesan

Iceberg Wedge, buttermilk dressing, Raindrop Farm tomatoes, blu cheese crumble, real bacon bits

thinly sliced rosette of roasted beets, caramel walnut crumble, herbed goat cheese, micro greens and balsamic olive oil drizzle

sliced tomatoes, fresh mozzarella, garden basil leaves on a bed of mixed greens drizzled with balsamic vinegar

lettuce, tomato, mayonnaise on our challah roll

bacon, white cheddar, grilled onions and jalapeno, spicy mayo, pico de gallo, lettuce on a challah roll

white cheddar cheese, bacon, fried onion strings, fried egg and spicy mayo on our challah roll

Generous red fruit, sweet tobacco, cedar and mint. Sweet floral notes add lift on the finish

The Blaufränkisch grape is grown mostly in Austria, where it makes a spicy red wine that can be graceful yet intense, complex yet tangy and refreshing. One of the best made

Black fruit aromas predominate. Elegant, rich, rounded, balanced, with length and volume

Aromas of violet and spice. Gorgeous in every way. Evolving in the glass as red fruits emerge

Some underlaying tobacco, strong blackberry jam, sweet, powerful fruit forward jammy wine, hint of spiciness, "mouth filling" round

Black cherry color. Amazing nose of vanilla and smoke. Great body, licorice, dark cherry, plum, spices. Complex for such a young wine

(45% Carinyena, 45% Syrah, 10% Garnatxa) With its blackish-purple color and massive aromas, Planella announces itself as a screaming good wine. The intoxicating aromas are a mixture of cherry, graphite, baking spices, mulberry and violet flower, but its the intensity of these aromas that make this wine such a stand out. And acidity are restrained and elegant

Mesmerizing scent, redolent of violets, warm, dry, and harmonious with plumy fruit flavors and an aristocratic oak overtone. Great value, rated 91 by Robert Parker - house favorite

Aromatically, it is electrifying, with complex, elegant notes of ripe black fruits, red apple skin, olives, earthy aromas and spices

Light cherry red. Aromatic, fruity nose, dominated by cherry and raspberry tones, with hints of bitter almonds. Medium to light-bodied, very soft on the palate

The 2008 Vermentino di Sardegna Albithia is a stunner, especially for the money. Vivid, chiseled, offers up scents of tangerine, flowers, mint and minerals. Clean, crisp typical citrusy with lovely aromatic qualities

A relative of Pinot Noir and Gouais Blanc. Medium-bodied, dry. A nose with a whiff of floral notes and lemon with a golden hue. Expressive stone fruit, green apples, limestone, and a touch of lemon curd. Finishes with bright acidity

This brilliant wine is a white or bright franc green. The taste and aromas are elegant with a rich nose reminiscent of ripe lemon and grapefruit

Authentic Italian frizzante aperativo - a slightly bubbly, Sweet white wine with peach and nectarine flavors

(a rosso but we serve it colder, at white temp) Fresh, tantalizing flavors of summer fruits with a velvety, frothy palate. Sweet, delicious and frizzante

80-year old vines root in nourishing clay soils, which go towards the making of wines with excellent acidity, length, strength and structure

80-year old vines root in nourishing clay soils, which go towards the making of wines with excellent acidity, length, strength and structure

Great citrus flavors with that distinctive stainless steel backing, light, crisp, very good

Packed with slate, aroma, flavor and a lime accent

60% Cab Sauvignon 40%

mataro, grenache and shiraz

35%, Cab 12.21%, Montepulciano 10%, cab 11.9%, cab 13 7%, Roussane 8%

60%, Merlot 30%

50% Cabernet Sauvignon 23% Merlot 12% Petite Verdot 11% Nebbiolo 2% Cabernet Franc 2%

85% Prunolo Gentile (Sangiovese) 15% Canaiolo 5% Cabernet

71% Grenache 29%

63% Marsanne 37%

40%, Chardonnay-Viognier 60%

delicious cherry wine

Cider - Champagne-like

iceberg lettuce, bacon crumbles, blu cheese, herbed buttermilk dressing, vegetable julienne, Raindrop Farm tomatoes

thinly sliced rosette of roasted beets, caramel pecan crumble, herbed goat cheese, micro greens and balsamic olive oil drizzle on a bed of mixed greens

sliced tomatoes, fresh mozzarella, basil leaves in an iceberg lettuce cup with balsamic glaze and olive oil

smoked turkey breast, strawberries, sunflower seeds, strawberry balsamic dressing on a bed of mixed greens

(fondly known as egg pie) caramelized onion, ham, white cheddar, chives nutmeg in a buttery flakey crust with a side mixed greens salad

berry compote, whipped cream, powdered sugar, maple syrup, two strips of bacon

cinnamon toast crunch breaded chicken tenders, maple syrup on our yeasty belgian waffle

house smoked turkey breast, bacon, white cheddar, mixed greens, tomato, basil, Parmigiano Reggiano mayo on our home made challah roll

Chicken baked in cream, celery sour cream-mayo tarragon dressing, pecans, with mixed greens on our home made challah roll

lettuce, tomato, mayonnaise on our home made challah roll

bacon, white cheddar, grilled onions and jalapeno, spicy mayo, pico de gallo, lettuce on our home made challah roll

white cheddar cheese, bacon, fried onion strings, fried egg and spicy mayo on our home made challah roll

remember the Lindsey Burger stand on Austin Avenue and Avenue B? This smashed burger is an homage to the LIndsey's, nostalgic, well done and crispy, smashed thin on a sizzling flat top, chopped onions lettuce, pickle, mustard or mayo on a classic burger bun. did we say Crispy?

two poached eggs over smoked pork on an English muffin topped with hollandaise sauce, side of country potatoes

two poached eggs over petite slices of steak, covered in hollandaise sauce, and served with a side of country potatoes

challah bread sliced, soaked in creme brulee custard, baked, sliced again then pan fried, side of country potatoes, 2 strips of bacon, maple syrup

glazed carrots, BBQ sauce

Texas sized spaghettoni is made fresh in house topped with moma's meatballs in classic red sauce

baked eggplant, ground lamb, tomatoes, onions, white wine, cinnamon layered with a with a bechamel topping

fried potatoes, Brussel sprouts, truffle oil, Parmigiano Reggiano cheese

wedge of baked egg white, vegetables, herbs, tomato, bacon, swiss cheese, baked in a cazuela, side of country potatoes