VILLAGE BRUNCH STARTERS Soup du Jour 5/8 Chef ’s creation-of-the-day; cup or bowl French Onion Soup 5/8 Caramelized onions, fresh herbs, seasoned broth, toasted Brioche croutons, Swiss and Parmesan cheeses; cup or bowl Elk Chili 6/9 The Anchorage Civic Club’s original award-winning elk and beef chili with tomatoes, fresh herbs, garlic, onions; cup or bowl Side House Salad 6 Side salad of spring mix with Candied Anchor Bacon™, tomato, cucumber, red onion; choice of dressing BRUNCH ENTRÉES The Village Anchor French Toast 15 Fresh Brioche bread layered with strawberry cream cheese, strawberries, bananas, blueberries, candied pecans and real Vermont maple syrup Grilled Filet Mignon, Moselle’s Bleu Cheese Biscuits 15 Two hefty bleu cheese biscuits with grilled beef tenderloin, caramelized onions, house-made bleu cheese dressing; balsamic-tossed fresh greens and strawberries California Benedict 15 Whole-wheat English muffin, thinly sliced turkey, two poached eggs, Hollandaise sauce, freshly sliced avocado, house-made pico de gallo; balsamic-tossed fresh greens and strawberries Village Anchor Red-Velvet Pancakes 14 Side Caesar Salad 6 Three large red-velvet pancakes layered with sweet Kahlua® cream cheese, real Vermont maple syrup, light dusting of powdered sugar Wedge Salad 9 Two buttermilk biscuits, Purnell sausage gravy, Candied Anchor Bacon™ Side salad of crisp chopped Romaine lettuce with traditional Caesar dressing, The Village Anchor’s giant house-made Brioche croutons; Parmesan crisp Iceberg and spring mix lettuce with Danish bleu cheese, Candied Anchor Bacon™, grape tomatoes, Boursin cheese, candied pecans; bleu cheese dressing Fried Goat Cheese Salad 9/14 Panko-crusted Capriole Farmstead® goat cheese, fresh sliced pear, spring mix, Craisins®, candied walnuts; pear-Champagne vinaigrette; side or entrée Grilled Chicken Arugula Salad 15 Arugula, grilled chicken breast, blueberries, goat cheese, Craisins®, candied walnuts; honey-walnut vinaigrette Spinach Salad 14 Baby spinach, sliced apples, strawberries, toasted almonds, Craisins® and garlic-brioche encrusted brie; pear-Champagne vinaigrette Grilled Salmon Salad 18 Sesame and ginger soy-glazed grilled salmon, spring mix, Mandarin oranges, avocado, roasted red and orange peppers; ginger-cilantro vinaigrette House-made dressings: bleu cheese, Caesar, 1000 Island, honey mustard, ranch Vinaigrettes: raspberry balsamic, sweet herb, ginger-cilantro, pear-Champagne, honey-walnut Every Sunday until 3 p.m. $1 Mimosas Only available in The Sea Hag Biscuits and Gravy 12 Fried Egg and Pancetta Sandwich 14 Two fried eggs, Provolone cheese, fresh basil, fried pancetta, roasted garlic aioli, thick-cut sourdough bread; balsamic-tossed fresh greens and strawberries Skillet Corned Beef Hash 15 Skillet-fried russet potatoes, tender slow-roasted corned beef; two eggs any style Huevos Rancheros Burrito 14 Scrambled eggs, black beans, sautéed peppers and onions, queso fresco, ranchero sauce; house-made chips, pico de gallo Farm-Fresh Sunday Omelet 13 Fresh eggs with up to four fillings Choose two: sautéed mushrooms, diced peppers, sautéed onions, sautéed spinach, diced tomatoes, fresh pico de gallo, Kenny’s White Cheddar Cheese®, feta, Capriole Farms Goat Cheese®, cheddar, queso fresco. Choose two: Kentucky country ham, sliced turkey, Candied Anchor Bacon™, Bourbon Barrel smoked salmon; side of balsamic-tossed fresh greens and strawberries Additional fillings 2 Bob's Big Breakfast 13 Three eggs, any style; choice of four Candied Anchor Bacon™ strips or two bacon sausage links; sourdough toast, wheatberry toast or Moselle’s Bleu Cheese Biscuit Granola with Yogurt and Berries 9 House-made whole-grain nut granola, low-fat vanilla yogurt, fresh strawberries, blueberries, blackberries, raspberries Our chefs are happy to accommodate special requests or dietary requirements. Please ask your server. Consumption of undercooked meat, poultry, eggs or seafood may increase the risk of food-borne illnesses. We apply a $3 kitchen charge for split plates. The Village Anchor is an HCG and Gluten-free-friendly restaurant. Ask your server for options. 11507 PARK ROAD, ANCHORAGE, KENTUCKY • (502) 708-1850 Check in now: www.facebook.com/TheVillageAnchor • www.twitter.com/VillageAnchor Summer 2014 SIGNATURE DISHES BEVERAGES All sandwiches are served on toasted breads with your choice of fresh fruit, coleslaw, low-fat cottage cheese, house-made rosemary-salted fries. Substitute any side for sweet potato fries with marshmallow dipping crème for an additional $2 Anchor’s custom fresh-brewed French-pressed coffee 4/7 Vitamin D whole milk 2 Orange, tomato or grapefruit juice 3 Sparkling or distilled bottled water 6 Pepsi, Diet-Pepsi, Sierra Mist, Diet Mountain Dew 3 Tropicana Pink Lemonade 3 B, L, T & A 14 Thick-cut Candied Anchor Bacon™, lettuce, tomato, avocado, chipotle aioli, fresh wheatberry bread Kevin’s Meatloaf Burger™ 14 FROM THE BAR Kevin’s savory meatloaf burger, fresh pretzel bun, aged cheddar cheese, sautéed onions, Candied Anchor Bacon™, chipotle aioli, dressed; choice of fresh fruit, coleslaw or rosemary-salted fries Valencia orange juice with champagne Mom’s Sort-of-Gourmet Fried Bologna Sandwich 9 Champagne, St. Germaine® Liqueur, peach bitterssoaked sugar cube; orange Thick-cut all-beef bologna, cheddar cheese, Dijonaise, toasted wheatberry bread Sesame Chicken Salad Sandwich 14 House-roasted, hand-pulled tender chicken, green onions, celery, sesame, cilantro, Mandarin oranges, lettuce, tomato, toasted fresh wheatberry bread Blackened Fish Tacos 12 Two grilled soft-flour tacos, blackened tilapia, Napa cabbage, avocado, queso fresco, lime, cilantro sour cream; fresh pico de gallo, house-fried flour tortilla chips Each additional 4 The Hotter Brown™ 15 House-roasted, hand-pulled tender chicken, house-made sourdough stuffing, cheddar-Parmesan Mornay sauce, grape tomatoes, Candied Anchor Bacon™ SIDES Four Candied Anchor Bacon™ strips 4 Two hearty bacon sausage links 5 Two slices of wheatberry toast/butter/preserves 3 Two slices of sourdough toast/butter/preserves 3 Moselle’s grande bleu cheese biscuit 3 Two eggs, any style 4 Low-fat cottage cheese with sliced grape tomatoes 4 Seasonal fruit 4 Apple-raisin coleslaw 4 Rosemary-salted pub fries 4 Sweet potato fries with marshmallow crème 5 DESSERTS Cobbler of the week 9 Chocolate bread pudding 9 Village Anchor Pie Pop™ 9 Carrot cake with a cheesecake twist 8 Mom’s Hot Banana Pudding Meringue® 8 Buttermilk Pie 8 Comfy Cow® Ice cream 6 Vanilla Bean; Intense Chocolate; Dulce de Leche Caramel The Original Mimosa 6 The Sultry Mrs. Robinson 8 ORIGINAL BLOODY MARYS The Proud Mary 8 Our original bloody mary with just the right amount of zing! Tangy tomato juice, our own blend of spices, house vodka; skewer of peppers The BLT Mary 8 Our own bacon-infused vodka, zesty tomato juice; skewer of Candied Anchor Bacon™, lettuce, tomato; bacon salt rim Spicy Bloody Harry 8 Secret spices with house vodka and a skewer of hot peppers. Watch out! This one is not for the weak! The Bloody Berry 8 Finlandia Grapefruit Vodka, triple sec, St. Germaine® Liqueur, fresh fruit juices; skewer of strawberries, blueberries, pineapple The Nutty-Sweet Mexican Molé Mary 8 Vodka, brown sugar syrup, dash of chocolate bitters; skewer of peppers, dill pickle, cherry tomato SIGNATURE COCKTAILS Kevin's Allen Wrench 9 Kevin's original Palm Springs-born libation: Finlandia® grapefruit vodka, PAMA® pomegranate liqueur, X-Rated passion fruit liqueur, fresh ruby red grapefruit juice, splash of Diet Sierra Mist® Our number one libation EastEnder Martini 11 Hendrick’s cucumber gin, fresh-muddled cucumber, mint, lime juice, cucumber-infused simple syrup MoTeaTo 8 Kevin's mint julep meets southern sweet tea! Red Stag Honey Tea Bourbon, freshly brewed sweet tea; lemon, mint Brown Sugar Old Fashioned 7 Bourbon, brown sugar syrup, Angostura Bitters; orange peel Vodka Aviation 9 Vodka, Luxardo Maraschino Liqueur, lemon juice French Press Coffee has long been a preferred method of brewing coffee since its introduction by Attilio Calimani in 1929. The Village Anchor's French presses utilize our own custom-blend of beans at a coarser grind than usual--as finer grounds seep through the press filters. The brewing method unites steaming hot water and freshly ground coffee, leaving it to brew for a few minutes, and then pressing the plunger to trap the coffee grounds at the bottom of the beaker. Enjoy a pot of our amazing custom brew with a house-made Village Anchor dessert, today! Kevin Grangier-Proprietor • Geoffrey Heyde-Executive Chef • Larry Watson-General Manager © 2010-2014 Village Anchor, LLC. The Village Anchor and The Sea Hag Pub are registered trademarks of Village Anchor, LLC Candied Anchor Bacon, Kevin’s Meatloaf Burger, Pie Pop, Kevin’s Mo Tea To, The Hotter Brown, and Kevin’s Allen Wrench, are trademarks of Label-Conscious, LLC
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