Gentelin's on Broadway To Make Reservations Call: 618-465-6080

Dinner Menu

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House Made Maryland Crab Cakes - Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 10

Santa Fe Wraps - Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa – 9

Chicken Drummies – Served with a side of hot sauce – 10

Blue Cheese Kabobs - Twin beef and mushroom kabobs marinated and grilled then topped with a melting of blue cheese- 13

Crisp Pork Pot Stickers - Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 9

 Creamy Spinach and Artichoke Dip - Served with roasted garlic and Parmesan crostinis – 9.50




House Greens - Mixed field greens tossed with Roma tomatoes, shallots, mozzarella cheese, thyme croutons, and  house balsamic vinaigrette - large 7, small – 5

Caesar– Romaine lettuce tossed with Caesar dressing, parmesan cheese and thyme croutons - large 7, small – 5

Greek – Romaine lettuce tossed with red onions, tomatoes, and kalamata olives in a red wine oregano vinaigrette and topped with feta cheese-large 7, small – 5

Baby Greens and Apple-Baby greens tossed with blue cheese, granny smith apples, pecans and  apple cider vinaigrette, topped with crisp onions- large 7, small – 5

Goat Cheese – Panko breadcrumb and herb encrusted goat cheese tokens served with mixed greens tossed with spiced walnuts, poached pears, and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers- 8

Oriental Chicken Salad - Mixed greens, Napa cabbage, cashews, julienned red peppers, and carrots tossed with a sesame ginger vinaigrette and topped with hoisin glazed chicken breast and garnished with crisp rice noodles - 11.50, substitute with salmon – 15.50


House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $2

Filet Mignon - 8oz. Filet mignon lightly seasoned with sea-salt and topped with maître d’ butter and crisp potatoes.  Served with a blue cheese filet mignon
potato gratin and sautéed spinach - 28

Cowboy Ribeye - Grilled Choice Ribeye served over a Yukon gold potato hash with caramelized red onions, red peppers, scallions, roasted garlic and bacon with roasted asparagus and finished with a cowboy butter – 27

New York Strip – Grilled 12 oz. strip topped with maître d’ butter served with buttermilk and sage smashed potatoes and green bean forestiere– 27

Pork Chop – Pan seared bone-in pork chop served over roasted fingerling potatoes tossed with caramelized onions, Andouille sausage and fresh Brussels sprouts and then drizzled with a cranberry BBQ sauce and smoked tomato infused olive oil – 23

Oven Roasted Half Duck - Lightly smoked and roasted half duck served with a savoy cabbage and bacon potato puree in a light natural jus with fresh asparagus – 28

Aunt Jayne’s Chicken - Lightly blackened grilled chicken breast served with Yukon gold and sage smashed potatoes and green beans forestiere. Topped with crisp onion straws- 18

Grilled Chicken Pasta - Herb marinated grilled chicken breast served over angel hair pasta tossed with crisp bacon, ham, peas, mushrooms, and fresh herbs finished in a light chardonnay garlic cream sauce and topped with parmesan cheese – 18pork chop

Panko and Sesame Encrusted Salmon – Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce– 24

Peppercorn Encrusted Ahi Tuna – Sashimi grade yellow fin tuna lightly dusted with cracked peppercorns served over  soba noodles and an Asian vegetable salad tossed with soy-ginger vinaigrette and garnished with wasabi aioli and crisp rice noodles - 24

Scallops & Shrimp – Pan seared sea scallops and roasted jumbo shrimp served over a risotto made with charred scallions, bacon, and peas and served with a chimichurri sauce   – 25

Tempura Lobster – A tempura battered Maine lobster tail served with a roasted shrimp risotto made with red peppers, scallions, fire roasted corn and bacon then drizzled with a smoked tomato olive oil and served with a side of drawn butter – 27

Black Bean Cakes - Served over a southwestern cilantro and roasted red pepper sauce with house made guacamole, fire roasted corn relish, drizzled with chipotle sour cream and garnished with tempura battered avocado slices and a crisp tortilla strip– 16



Flash Fried Spinach – Topped with parmesan cheese - 6

Crisp Onion Straws – Basket of house made thin onion rings - 6

 Bob Fries – Truffled hand cut steak fries topped with parmesan cheese – 7.50 


Broadway Burger - 100% Angus beef, grilled and served with the works on an onion Kaiser roll with your choice of shoestring French fries or house made potato chips.- 10  With American, pepper jack, cheddar, provolone, Swiss - 11,or blue cheese – 12

Pork Tenderloin – Panko encrusted pork tenderloin served on an onion Kaiser roll with lettuce, tomato and onion with a side of horseradish- barbeque sauce – 10


Caramel, Walnut & White Chocolate Bread Pudding - Served with house made cinnamon ice cream,

toffee caramel sauce, walnuts, fresh Chantilly cream and a cookie – 8

Raspberry Sorbet -Served with a chocolate michelletes cookie – 5

Warm Gooey Butter Cake -Finished with a cashew Dutch crumb, caramel sauce and vanilla bean ice cream – 8

Vanilla Bean Crème Brulee – Garnished with fresh Chantilly cream and raspberries–8

Donuts & Coffee – Twin chocolate ganache brownie ‘donuts’ dusted with powdered sugar and served with a cup of cappuccino pastry cream with hints of hazelnut and Irish cream. Garnished with fresh Chantilly cream and a cookie – 8




Made with pride by co-owner and Executive Chef Ryan Gentelin and Sous Chef Mickey Klein


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