HK's Restaurant & Bar - The Lodge of Four Seasons

STARTERS

• SEAFOOD RAVIOLI$15.00

  lobster, scallops, shrimp, lemon beurre blanc sauce

• POT STICKERS$12.00

• HK'S SIGNATURE ONION RINGS$11.00

  seared, sweet soy, sweet thai chili , asian coleslaw

• PUB PRETZEL STICKS$11.00

  served with beer cheese sauce

SOUPS & GREENS

• HK'S STEAK SOUP$9.00

  house signature soup, served with HK's original sauce

• MAYFAIR SALAD$6.00

  romaine lettuce, parmesan cheese, croutons, featuring the original dressing recipe from the mayfair hotel

• FRENCH ONION SOUP$9.00

  crostini crouton, gruyère gratinée

• GARDEN SALAD$9.00

  spring greens, carrots, red onions, tomatoes and cucumbers. choice of dressing

STEAKS

• 14 OZ. RIBEYE GF$63.00

  featuring black angus center cut steaks, served with seasonal vegetables and garlic mashed potatoes

  • add seared shrimp & garlic sautéed mushrooms & onions or blue cheese crumbles 6 each$6.00

• 6 OZ. FILET MIGNON GF$49.00

• 10 OZ. TOP SIRLOIN GF$32.00

ENTREES

• SOY GINGER SALMON$35.00

  salmon fillet, cabbage, snow peas, peppers, ginger and sweet soy on a bed of lo mein noodles

• TUSCAN SHRIMP AND SCALLOPS$36.00

  shrimp, bay scallops, fire roasted peppers, artichoke hearts, spinach and garlic in a rich cream sauce and served over capellini pasta

• CAJUN BEEF PASTA$33.00

  black angus tenderloin tips, blackened seasoning, asparagus, onions, tomatoes, garlic, white wine, cream, pappardelle pasta

  • add shrimp 8$8.00

• SHRIMP & GRITS GF$33.00

  shrimp, andouille sausage, blackened seasoning, roasted red peppers, tomatoes, jalapeño cheddar cheese grits

• SMOTHERED CHICKEN$26.00

  boneless chicken breast, red onions, bacon, mushrooms, spinach, cream sauce. served with garlic mashed potatoes and seasonal vegetables

• LOBSTER RAVIOLI$26.00

  lobster ravioli, seared shrimp topped with a rich cream sauce and a touch of marinara

• PASTA PRIMAVERA$22.00

  mushrooms, spinach, tomatoes, evoo, garlic, asparagus, parmesan cheese, served with capellini pasta

  • add chicken 7, add shrimp 8$7.00

ENTREES CONTINUED

• VEAL MEATBALLS$29.00

  housemade meatballs, capellini pasta with pomodoro sauce

• BRAISED SHORT RIBS$46.00

  served with garlic mashed potatoes, seasonal vegetable, short rib demi glace

HANDHELDS

• GREEK PIZZA$17.00

  evoo, mozzarella, spinach, artichokes, sun dried tomatoes and feta cheese

• THE BURGER$16.00

  black angus beef patties, american cheese, lettuce, tomato, onion, pickle. served with french fries

  • add bacon 3, fried egg 2, blue cheese crumbles 2$3.00

• BUILD YOUR OWN PIZZA$15.00

  includes two toppings: pepperoni, sausage, ham, grilled chicken, bacon, peppers, red onions, mushrooms, olives, jalapeños

  • additional toppings 1 ea$1.00

SEASONAL COCKTAILS

• SILENT 7

  jack daniel's old no. 7, bols triple sec, simple syrup, fresh lemon juice

• THE VESPER

  new amsterdam stratusphere gin, new amsterdam vodka, dry vermouth

• COUNTRIES '75

  new amsterdam gin, avissi prosecco, simple syrup

• RUM-HATTEN

  mount gay barrel rum, maraschino liqueur, trincheri sweet vermouth, orange bitters

• BOURBON SIDECAR

  woodford reserve bourbon, bols triple sec, trincheri sweet vermouth, fresh lime juice

• GIMlET

  the botanist gin, lime juice and simple syrup

• REMY RUBY

  rémy martin 1738, bols triple sec, simple syrup, cranberry juice, fresh lemon juice

• SINGLE Sn OLD FASHIONED

  macallan single malt 12 years old, sugar, angostura bitters, club soda

• CLASSIC MANHATTEN

  bulleit rye whiskey, sweet vermouth, angostura bitters, luxardo cherries

RED WINES

• ROBERT MONDAVI CABERNET SAUVIGNON

  SPECIAL SELECT, CA, '21

• CONCANNON CABERNET SAUVIGNON, CA '19

• STAG'S LEAP CABERNET SAUVIGNON, CA, '19

• SALDO ZINFANDEL, CA, '21

• RODNEY STRONG MERIDT, CA, '18

• DUCKI-IORN MERIOI‘, CA, '20

• ALTOS DEL PLATA MALBEC, AR, '21

• MEIOMI PINOT NOIR, CA, '21

• LA CREMA PINOT NOIR, CA, '20

• KENDALL JACKSON PINOT NOIR, CA, '20

• NEXT RED BLEND, WA, '20

• C108 DE DOS SIETE RED BLEND, ARGENTINA, '18

• DISASTROUS BY NATURE RED BLEND, WA, '19

DOMESTIC BOTTLED BEER

• BUDWEISER

• BUD LIGHT

• BUD SELECT

• BUSCH LIGHT

• MICHELOB ULTRA

• COORS LIGHT

• MILLER LITE

CRAFT/ IMPORT BOTTLED BEER

• BOULEVARD PALE ALE

• BOULEVARD WHEAT

• CORONA EXTRA

• HEINEKEN

• BLUE MOON

• STELLA ARTOIS

FEATURED WINES

• OVERTURE BY OPUS ONE, CA '19

  napa valley, dark ripe fruit, dark chocolate and madagascar vanila

• SILVERADO SOLO CABERNET SAUVIGNON, CA, '14

  100% cabernet sauvignon, Stags leap district, hints of cinnamon, nutmeg with intense fruit, spice and toasty oak.

• CAYMUS CABERNET SAUVIGNON, CA, '21

  an equal balance of fruit, oak and earthiness. The exceptionally long finish displays a harmony of vanilla oak and lush fruit.

• SILVER OAK CABERNET SAUVIGNON, CA, '18

  finishes with silky tannins, cedar and bramble flavors with excellent length and return.

• CAKEBREAD CHARDONNAY, CA, '20

  aromas of ripe green and golden apple, accented by fresh white peach and light oak notes

• RUTHERFORD HILLS CABERNET SAUVIGNON, CA, '16

  napa valley, aromas of dark fruits of boysenberry, black curran, notes of cassis with hints of savory herbs, anise, and baking spices.

• ROBERT MONDAVI CABERNET SAUVIGNON, CA, '19

  napa valley, dark berry and black plum fruit is layered with black pepper, dried lavender and herbs complexity.

WHITE WINES

• ALLEGRO MOSCATO, CA, '22

• KENDALL JACKSON RIESLING, CA, '22

• CONUNDRUM WHITE BLEND, CA, '21

• ROBERT MONDAVI CHARDONNAY, CA, '19

• KENDALL JACKSON CHARDONNAY, CA, '21

• SONOMA CUTRER CHARDONNAY, CA, '17

• SEA GLASS SAUVIGNON BLANC, CA, '13

• KIM CRAWFORD SAUVIGNON BIANC, NZ, '21

• NOBILO SAUVIGNON BLANC, NZ, '20

• RUFFINO PINOT GRIGIO, IT, '20

• BAND OF ROSES ROSE, WA, '21

BUBBLES

• RUFFINO PROSECCO

• KORBEL BRUT

• M0ET&CHANDON IMPERIAL

• VEUVE CLICQUOT

• DOM PERIGNON

DRAFT BEER

• BLUE MOON

• BOULEVARD WHEAT

• BROADWAY PORTER

• BUDWEISER

• BUD LIGHT

• LOGBOAT SNAPPER IPA

• MICHELOB ULTRA

• STELIA ARTOIS

PROMOTIONS

• WINTER PROMOTION

  30% OFF ALL BOTTLES OF WINE

Winter Special

Dinner for two for $80, (3) courses