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LUNCH (Tuesday–Sunday, noon–3 pm)
SWEETS, COFFEE, AND TEA (Tuesday–Sunday, 3–5 pm; M&T FIRST FRIDAYS, 3–4 pm)
DINNER (M&T FIRST FRIDAYS, 5:30–10 pm)


LUNCH

Served Tuesday–Sunday, noon–3 pm

SOUP OF THE DAY     5

QUICHE OF THE DAY     9
Served with a Side Salad

SALADS

Caesar Salad     8
With Romano and Homemade Croutons
Add Chicken     4

Roasted Baby Beet Salad     12
Spinach, Goat Cheese, Spiced Pecans, and Orange Maple Vinaigrette

Panko-crusted Chicken Salad     12
Field Greens, Grape Tomatoes, Manchego Cheese, and Red Wine Herb Vinaigrette

Grilled Steak Salad     14
Romaine, Gorgonzola, Poached Pears, Toasted Walnuts, and Balsamic Vinaigrette

Sesame-crusted Tuna Salad (Seared Rare)     14
Field Greens, Water Chestnuts, Cucumber, Cashews, and Asian Vinaigrette
Substitute Chicken     12

SANDWICHES
Served on Toasted Ciabatta Bread

Italian Sausage with Sautéed Peppers and Onions and Fontinella Herb Vinaigrette     9

Buffalo Panko Chicken with Romaine, Tomato, and Blue Cheese Spread     10

Grilled Steak with Caramelized Onions, Provolone Cheese, Sautéed Spinach, and Roasted Garlic Mayonnaise     12
Substitute Portobello     10

PANINI
Served Pressed on Tuscan Bread

Apple with Manchego Cheese, Baby Arugula, and Fig Jam     9.5

Roasted Turkey with Brie and Cranberry Chutney     10

Roasted Turkey with Smoked Cheddar Cheese and Bacon Chipotle Mayonnaise     10

Imported Prosciutto with Cappicola, Provolone Cheese, and Olive Tapenade     10.5

DESSERTS     4.5–7
Ask server for selection

BEVERAGES

Soda     2.5
Coffee or Tea     2.5
Espresso     3
Cappuccino     4
Latte     4
Beer     5

White Wine
Broadbent Sunflower Vinho Verde, Portugal     7 / 28
Domaine Fournier Sauvignon Blanc, France     9 / 36
Red Tail Ridge Chardonnay, Finger Lakes, New York     7 / 28

Red Wine
Wildewood Wine Company Pinot Noir, Oregon     9 / 36
La Fiera Montepulciano d’Abruzzo, Italy     8 / 32
Château de Parenchère Bordeaux Superieur, France     9 / 36

CHILDREN'S MENU
Grilled Cheese, Pizza, or Mac & Cheese     6

SUNDAY MENU
Available Sunday, noon–3 pm
Ask server for specials


Group Lunch

Group lunches are available for up to forty people on a pre-order basis. Seating is between 11:30 am and noon. Contact Manager/Chef Martin J. Palame at 716.270.8259 or mpalame@albrightknox.org.

Entrée, Non-alcoholic Beverage, and Assorted Pastries, $14.95
Soup, Entrée, Non-alcoholic Beverage, and Assorted Pastries, $17.95
Wine can be added for an additional $4 per person

SALADS AND SANDWICHES
Three selections maximum
Grilled Chicken Salad Field Greens, Goat Cheese, Grape Tomatoes, and Toasted Almonds with Red Wine Herb Vinaigrette
Caesar Salad with Chicken
Quiche and Side Salad (Vegetarian)
Turkey and Sage Cheddar with Cranberry Mayonnaise
Turkey Reuben with Thousand Island Dressing, Sauerkraut, and Swiss
BLT Romaine, Vine-Ripe Tomatoes, and Bacon with Cajun Mayonnaise
GLT Romaine, Vine-Ripe Tomatoes, and Smoked Gouda with Lemon Aioli (Vegetarian)


SWEETS, COFFEE, and TEA 

Desserts and beverages are available Tuesday–Sunday, 3–5 pm, and on M&T FIRST FRIDAYS, 3–4 pm 

DESSERTS     4.5–7
Ask server for selection

BEVERAGES

Soda     2.5

Coffee or Tea     2.5

Espresso     3

Cappuccino     4

Latte     4

Beer

Wine


Dinner

Served M&T FIRST FRIDAYS @ THE GALLERY, 5:30–10 pm

The following menu is available on Friday, October 3, 2014, 5:30–10 pm

DINNER SPECIALS 

Grilled Fillet of Sirloin 24
Roasted Fingerling Potatoes,
Rosemary Demi-glace,
and Gorgonzola Butter
Pan-seared Sea Bass 26
Roasted Yellow Pepper Coulis
and Herb Vinaigrette with
Roasted Fingerling Potatoes
Cheese Tortellini 19
Julienned Vegetables, Garlic,
Butter, White Wine, Basil,
and Romano

Grilled Filet of Sirloin     24
Roasted Fingerling Potatoes, Asparagus, Rosemary Demi-glace, and Gorgonzola Butter

Pan-seared Sea Bass     25
Asian Rice Pilaf and Soy Ginger Beurre Blanc

SOUP OF THE DAY     5

QUICHE OF THE DAY     9
Served with a Side Salad

SALADS

Caesar Salad     8
With Romano and Homemade Croutons
Add Chicken     4

Strawberry Salad     12
Grilled Chicken, Baby Spinach, Feta Cheese, and Toasted Almonds with Poppy Seed Vinaigrette

Grilled Steak Salad     14
Field Greens, Shaved Fennel, Goat Cheese, and Dried Cherries with Balsamic Vinaigrette
Subsititue Chicken     12

BBQ Chicken Cobb Salad     12
Romaine, Avocado, Cheddar Jack Cheese, Bacon, and Tomato with Chipotle Buttermilk Dressing
Substitute Steak     14

Sesame-crusted Tuna Salad (Seared Rare)     14
Field Greens, Pickled Red Onion, Snow Peas, Cucumber, and Cashews with Asian Vinaigrette
Substitute Chicken     12

SANDWICHES
Served on Toasted Ciabatta Bread

Avocado BLT with Cajun Mayonnaise     8.5
Substitute Smoked Gouda     8.5

Grilled Chicken Caprese with Fresh Mozzarella, Tomatoes, Basil Aioli, and Balsamic Reduction     10.5
Without Chicken     8.5

Grilled Steak with Caramelized Onions, Provolone, and Sautéed Spinach with Roasted Garlic Mayonnaise     14
Substitute Portobello Mushroom     10

PANINI
Served Pressed on Tuscan Bread

Roasted Turkey with Maple Glazed Bacon, Smoked Cheddar, and Chipotle Mayonnaise     10.5

Grilled Chicken with Fontinella Cheese, Sautéed Spinach, Cremini Mushrooms, and Truffle Aioli     10.5

Eggplant Caponata with Sautéed Eggplant, Crushed Tomatoes, Onions, Garlic, Capers, and Fresh Herbs with Goat Cheese Spread and Arugula     10

DESSERTS     4.5–7
Ask server for selection

BEVERAGES

Soda     2.5

Coffee or Tea     2.5

Espresso     3

Cappuccino     4

Latte     4

Beer

Wine

CHILDREN'S MENU
Pizza or Mac & Cheese