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Museum Cafe Hours

Monday: 11 a.m. - 3 p.m. Tuesday – Saturday: 11 a.m. - 10 p.m. Sunday: 10:30 a.m. - 3 p.m Museum Cafe Tea: 3 - 5 p.m. (Tuesday – Friday) Phone: (405) 235-6262 Make Reservations Online

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Dinner

Appetizers

  • Salmon Carpaccio   14 
    Salmon lox, radishes, red onion, capers, chives, crème fraîche, caper infuse olive oil, grape tomatoes, honey wheat toast
  • Smoked Plate    15
    House cured smoked salmon, smoked trout, smoked mussels, red onion, capers, basil aioli, extra virgin olive oil, honey wheat toast
  • Steamed Mussels    12
    Steamed mussels, tomatoes, garlic, Italian sausage, fennel, saffron, white wine, whole butter Sweetbreads Saltimbocca  13 Seared sweetbread medallions, Prosciutto de Parma, fresh sage, lemon, whole butterwhite wine
  • Goat Cheese Kisses    10
    Creamy goat cheese, herbed phyllo dough, seared roma tomatoes, balsamic reduction
  • Fried Green Tomatoes   9
    Cornmeal crusted green tomatoes, hickory ranch, salad greens
  • Warm Cheese Brulee   11
    Warm goat, cream and marscarpone cheese, brown sugar, warm pita bread
  • Crab Cake    14
    Pan seared crab cake, roasted tomato beurre blanc, roasted garlic remoulade
  • Ahi Tuna Tartare    13
    Diced tuna, avocado, crispy shallots, sesame seeds, julienne radishes, soy sesame vinaigrette

Soups

  • Tuscan Tomato Soup     7
    Museum Café’s specialty tomato soup served with focaccia toast
  • Lobster Bisque    8
    Creamy lobster bisque, puff pastry disc, sour cream, caviar
  • Soup of the Day    7
    Ask your server for today’s selection

Salads

  • House Salad     8
    Mesclun mix, goat cheese, olives, honey roasted almonds, grape tomatoes, cucumbers, crispy rice, shallot vinaigrette
  • Caesar Salad    9
    Chopped romaine lettuce, freshly grated parmesan, olives, grape tomatoes, focaccia toast, eggless Caesar dressing, parmesan crisp
  • Duck Leg Confit Salad    14
    Duck leg confit, organic baby spinach, toasted walnuts, pickled red onion, roasted beets, goat cheese, white balsamic vinaigrette
  • Tomato Caprese    12    
    Tomatoes, fresh mozzarella, balsamic reduction, basil puree, extra virgin olive oil
  • Sesame Crusted Ahi Tuna Salad    14
    Mesclun mix, red onion, avocado, orange segments, honey ginger vinaigrette
  • Shrimp Salad     13
    Shrimp, mesclun mix, kale, strawberries, toasted pecans, gorgonzola cheese, crispy sweet potato, pomegranate vinaigrette

Entrées

  • Andouille Sausage  Tortellini  23
    Tortellini pasta, andouille sausage, crimini mushrooms, peas, grape tomatoes, bacon, parmesan, basil pesto cream
  • Macaroni and Cheese    28
    Shrimp, crab meat, langostinos, elbow macaroni, grape tomatoes, gorgonzola, cream, basil pesto
  • Ginger Glazed Chicken     23
    Pan seared chicken breast, green bamboo rice, sautéed kale, sweet soy-ginger glaze
  • Grilled Atlantic Salmon   24
    Grilled Atlantic salmon, sautéed kale, green bamboo rice, fried parsnips, orange-ginger reduction
  • Peppered Tilapia   23 
    Pan seared pepper crusted tilapia, boursin whipped potatoes, vegetables, roasted tomato beurre blanc
  • Grilled Quail    27
    Grilled quail breast medallions, green bamboo rice, sautéed kale, warm grape tomatoes, gooseberry vinaigrette
  • Seared Sea Scallops    30
    Seared scallops, boursin whipped potatoes, fried artichoke hearts, honey beurre blanc
  • Seared Red Snapper   34  
    Pan seared red snapper, green bamboo rice, sautéed kale, pomegranate cream
  • Vegetable Plate    19   
    Ratatouille, pesto tortellini, sautéed kale and warm quinoa, walnut, golden raisin and sweet potato salad
  • Beef Tenderloin    44
    7 oz. Niman Ranch Black Angus grilled beef tenderloin, wild mushroom-farro risotto, fried leeks, vegetables, Cognac-Dijon cream
  • Pork Tenderloin    26
    Grilled pork tenderloin, creamy polenta, vegetables, hazelnut cream
  • Duck Breast    28
    Pan roasted duck breast, creamy polenta, vegetables, sweet cherry reduction
  • New York Strip    34  
    12 oz. Niman Ranch Black Angus grilled New York Strip, boursin whipped potatoes, vegetables, rosemary-port wine demi-glace
  • Grilled Ribeye    35
    Grilled Niman Ranch rib eye, boursin whipped potatoes, vegetables, roasted mushroom demi-glace
  • Venison Tenderloin 36
    Grilled venison tenderloin, wild mushroom-farro risotto, vegetables, blackberry-balsamic reduction
  • Lamb Shank    35
    Braised lamb shank, veal reduction, garlic, onion and tomato confit, wild mushroom-faro risotto, natural jus
  • Pork Porterhouse 29
    Grilled 20 oz. pork porterhouse, wild mushroom-farro risotto, vegetables, roasted garlic cream

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