Jake's Old City Grill - Fuld menu

A lightly dusted chicken breast sautéed in butter, simmered then draped in a savory lemon, white wine caper sauce on a bed of long grain wild rice.

Cubed chicken breast, salsa, jalapenos and cheese between grilled tortillas. Served with house-made chips salsa.

Sliced Black Forest ham, house applewood-smoked pork loin, Swiss, sliced pickles and mustard on a baguette then grilled.

An aged, barrel-cut 7 oz. tenderloin lightly seasoned and cooked to order over a pool of pinot noir demi-glace.

Seven large tail-on black tiger shrimp served with our own cocktail sauce.

Two fresh crab cakes deep fried, served with remoulade a char-grilled lemon.

Creamy spinach, artichoke cheese sauce served with tri-colored lawash chips.

Thin-sliced potatoes, deep fried to a golden brown, topped with Monterey Jack cheese and green onions with our original Jake's sauce.

Sushi-grade tuna char-grilled (recommended rare) then cubed and skewered. Served with miso sauce.

Two 8 oz. skin-on breasts with drummies attached, lightly coated with an herb seasoning then fried to a lightly-crisped finish. Served with smashed baby redskins.

Sliced prime rib and Swiss on a grilled French loaf with au jus.

Shaved turkey breast, Swiss, Cole slaw and thousand island on grilled artisan bread.

Our famous choice prime rib hand-rubbed with special seasonings, slow roasted then hand-cut and finished to order.

House applewood-smoked baby back ribs covered in BBQ sauce. Served with Cole slaw and shoestring fries. Includes choice of soup du jour or salad.

Guacamole with white corn, black beans and diced sweet peppers. Served with chips.

Five colossal shrimp sautéed with green onion and cherry tomatoes in a white wine butter sauce served over angel hair.

An 8 oz. marinated steak char-grilled and finished with a lemon-butter sauce then served over wild rice with fresh asparagus spears. Includes choice of soup du jour or salad.

A hand breaded chicken breast, pan-fried in olive oil then served over angel hair with house-made marinara, fresh mozzarella and grilled asparagus.

A mild 8 oz. filet, char broiled and basted with a coconut-cilantro-lime sauce.

An 8 oz. cold water lobster tail steamed and served with drawn butter.

A large grilled portabella cap with crabmeat, panko, parmesan and fresh herbs topped with beurre blanc balsamic syrup.

A combination of fresh vegetables tossed with fettuccini in a light parmesan cream sauce.

Twin herb oven roasted chicken breasts with drumsticks, served over a bed of penne tossed with a light garlic butter sauce, cherry tomatoes, fresh basil and mozzarella.

A thick, choice pork shank braised with garden vegetables until it falls from the bone. Served with a savory sauce and smashed baby redskin potatoes.

A choice 8 oz. baseball-cut and specially seasoned char-grilled center-cut sirloin steak.

Over a half pound of lightly dusted and deep fried yellow perch filets. Served with tartar sauce, Cole slaw and shoestring fries.

Five jumbo coconut dipped prawns, deep fried and served with a Cajun sauce.

Breaded calamari rings served with a garlic-chili-lime sauce.

Marinated New Zealand chops char-grilled then finished with a red wine mushroom demi-glace served over mashed redskin potatoes with grilled asparagus. Includes choice of soup du jour or salad.

A pair of beef tenderloin medallions over pinot noir demi-glace, topped with grilled fresh scallops and shrimp under a blanket of beurre blanc.

A char-grilled steak, sliced then topped with roasted red peppers, grilled onions and provolone on a toasted French roll.

A 14 oz. fresh Atlantic steak dusted with a house-rub, then pan-seared and oven finished.

Sliced corned beef, fresh sauerkraut, Swiss and Russian dressing on grilled marble rye.

Not your ordinary burger. Eight ounces of ground steak, cooked to order, topped with choice of cheese then served with lettuce, tomato, onion and mayo.

Fried perch filets over lettuce and house-made tartar sauce stuffed in a French roll.

A massive bacon wrapped burger with a white Vermont cheddar center, topped with sautéed onions, brown mustard and a fried egg.

A trio of Brioche rolls topped with sliced cold Black Forest ham, Swiss and a house-made tropical Cole Slaw.

1/2 pound burger stuffed with choice of one: bacon, mushrooms, onions or olives then topped with choice of Swiss, provolone, cheddar or mozzarella cheese.

A pair of steak, mushroom and red onion skewers atop a whole, split char-grilled romaine heart and quartered tomatoes topped with feta and chili-lime dressing.

A whole romaine heart, split then drizzled with a creamy Caesar dressing, topped with house-made croutons shredded parmesan.

An iceberg lettuce wedge, covered with bleu cheese dressing blue cheese crumbles then topped by bacon bits, cherry tomatoes and red onion.

A mix of seasoned lamb beef on a pair of lettuce jammers topped with diced tomato, cucumber, red onion and house-made tzatziki sauce.

A fried pork shank tossed with choice of Buffalo or BBQ sauce on a bed of Cole slaw.

Roasted red pepper pesto, feta and a fresh vegetable medley on Naan flatbread.

Thinly slice char-grilled steak topped with Argentine chimichurri and roasted red peppers on toasted bread roundrels.

A three-cheese sauce mixed with macaroni then topped with parmesan and baked to a golden brown.

Our acclaimed fresh scallops lightly dusted and pan seared with choice roasted red pepper or traditional basil pesto over angel hair pasta. Includes choice of soup du jour or salad.

A large walleye filet lightly seasoned then char-grilled and topped with wilted spinach.

A mixture of little neck clams, sea scallops and jumbo shrimp, sautéed in olive oil then tossed with angel hair and marinara.

A butterflied filet, char-grilled and topped with a house-made lemon vinaigrette.

Three brioche rolls with shaved prime rib, grilled onions and tomatoes topped with bleu cheese crumbles and Vidalia onion sauce.

Five Jumbo chicken wings with choice of Buffalo, teriyaki or parmesan garlic sauce.

Applewood-smoked pork loin tossed with BBQ sauce and topped with pickles, red onion and cheddar on a Kaiser roll.

Choice of house-made original or roasted red pepper hummus with diced cucumber, roma tomatoes and pita wedges.

A large portabella cap brushed with herb olive oil, then char-grilled and topped with balsamic, spinach, tomato and sautéed onions on a toasted wheat roll.

Seven snails sautéed in garlic butter over a grilled portabella mushroom cap.

A hand-cut 14 oz. boneless rib-eye steak, char-grilled and topped with sautéed mushrooms, onions demi-glace.

Three 3 oz. medallions: one crowned with caramelized onions red wine reduction, another with a portabella demi-glace and a third with crabmeat beurre blanc.

A 14 oz. thick center-cut choice strip steak char-grilled your way.