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

 

APPETIZERS

 

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 11.50

 

Santa Fe Wraps

Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons.

Served with red pepper mayo and salsa – 12

 

Chicken Drummies

Served with a side of hot sauce – 12

 

Blue Cheese Kabobs

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

 

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 11

 

Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan crostinis – 11

 

Bacon-wrapped BBQ Glazed Shrimp

Bacon-wrapped shrimp served with an apple and cabbage slaw with a sweet molasses BBQ sauce and garnished with an apple cider gastrique – 12

 

SALADS

Bread & Butter served upon request

 

House Greens

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

 

Caesar

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

 

Greek

Romaine lettuce 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 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 with spiced walnuts, poached pears, and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers- 11

 

Southwestern Crab Cobb Salad

Romaine, fresh crab meat, roasted red peppers, bacon, cheddar cheese, and boiled egg with a southwestern ranch - 12

 

Oriental Chicken Salad

Mixed greens, Napa cabbage, cashews, julienned red peppers, and carrots with sesame ginger vinaigrette and topped with hoisin glazed chicken breast and garnished with crisp rice noodles – 12, substitute with salmon – 16

 

 

ENTREES

House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $3

 

 

Filet Mignon

 8oz. Filet mignon lightly seasoned with sea-salt and topped with maître d’ butter and crisp potatoes.  Served with a blue cheese potato gratin & sautéed spinach – 32

 

Peppered Ribeye

Grilled Choice Ribeye served with roasted asparagus, loaded baked potato with smoked cheddar cheese, crispy bacon and maître d’ butter – 31

 

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 – 30

 

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 – 27 

 

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- 20

 

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 – 21

 

Almond and Walnut Encrusted Salmon 

Almond & walnut encrusted salmon served over a saffron couscous, artichoke hearts, sun-dried tomatoes, and spinach finished with a Spanish Romesco sauce  – 28

 

Pan-seared Scallops and Lobster 

Pan-seared scallops and tempura fried lobster served over a risotto with bacon, fire-roasted corn, braised leeks, blistered cherry tomatoes, and drizzled with a lobster infused olive oil – 32

 

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- 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– 18

 

Wild Mushroom Ravioli

Served over a roasted garlic alfredo sauce with flash fried spinach and garnished with crisp parmesan crumbles – 20

 

 

 

 

SANDWICHES

 

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

 

Impossible Burger

All vegetarian option served on the same onion Kaiser roll with the same choices as Broadway Burger - 11

 

Pork Tenderloin

Panko encrusted pork tenderloin served on an onion Kaiser roll with lettuce, tomato and onion with French fries and a side of horseradish-BBQ sauce – 12

 

 

SIDES

 

Blue Cheese Potato Gratin – 6

 

Flash Fried Spinach – Topped with parmesan cheese - 7

 

Crisp Onion Straws – Basket of house made thin onion rings - 7

 

Bob Fries – Truffled hand cut steak fries topped with parmesan cheese – 8

 

Blue Cheese Sauce – 5

 

 

DESSERTS

 

House-made White Chocolate and Blueberry Cookies 

Served with a lemon curd icing, house-made vanilla bean ice cream, and finished with Chantilly cream - 9

 

Raspberry Sorbet

Served with a chocolate michelletes cookie – 6

 

Warm Gooey Butter Cake

Finished with a cashew Dutch crumb, caramel sauce and

vanilla bean ice cream – 9

 

Triple Chocolate Ganache Brownie

With a caramel crème anglaise, vanilla bean ice cream, Chantilly cream and cashew brittle – 9

 

APPETIZERS

 

House Made Maryland Crab Cakes

Breaded lump crabmeat, served on a bed of mixed greens with a basil remoulade – 11

 

Santa Fe Wraps

Spinach, corn, roasted red peppers, and southwestern cheese stuffed in toasted won tons. Served with red pepper mayo and salsa – 11

 

Chicken Drummies

Served with a side of hot sauce – 11

 

Blue Cheese Kabobs

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

 

Crisp Pork Potstickers

Served with a Thai peanut sauce, wok-fired Asian vegetables and then garnished with crisp won ton strips – 10.50

 

Creamy Spinach and Artichoke Dip

Served with roasted garlic and Parmesan crostinis – 10

 

 

SALADS

 

Bread & Butter served upon request

 

House Greens

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

 

Caesar

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

 

Greek

Romaine lettuce 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 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 with spiced walnuts, poached pears, and dried cranberries in white balsamic vinaigrette. Garnished with cracked pepper and sea-salt crackers- 9

 

Oriental Chicken Salad

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

 

 

ENTREES

House, Greek, Caesar and Baby Greens and Apple Salads can be added to any entrée for $3


 

Filet Mignon

 8oz. Filet mignon lightly seasoned with sea-salt and topped with maître d’ butter and crisp potatoes.  Served with a blue cheese potato gratin & sautéed spinach – 30

 

Peppered Ribeye

Grilled Choice Ribeye served with roasted asparagus, loaded baked potato with smoked cheddar cheese, crispy bacon and maître d’ butter – 29

 

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 – 29

 

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 – 26

 

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- 19

 

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 – 20

 

Panko and Sesame Encrusted Salmon

Served over a basmati and wild rice pilaf with wok fired vegetables and finished with a Thai peanut sauce– 26

 

Scallops & Shrimp

Pan seared sea scallops and roasted jumbo shrimp served with a risotto made with braised leeks, blistered cherry tomatoes, and artichoke hearts finished in a saffron aioli – 28

 

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 – 30

 

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- 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 strips – 18

 

 

 

 

Wild Mushroom Ravioli

Served over a roasted garlic alfredo sauce with flash fried spinach and garnished with crisp parmesan crumbles – 19

 

SANDWICHES

 

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 French fries and a side of horseradish- barbeque sauce – 12

 

 

SIDES

 

Blue Cheese Potato Gratin – 5

 

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 – 8

 

Blue Cheese Sauce – 5

 

 

DESSERTS

 

Caramel, Walnut & White Chocolate Bread Pudding

Served with house made vanilla ice cream, toffee caramel sauce, walnuts, fresh Chantilly cream and a tuile cookie – 8.50

 

Raspberry Sorbet

Served with a chocolate michelletes cookie – 6

 

Warm Gooey Butter Cake

Finished with a cashew Dutch crumb, caramel sauce and

vanilla bean ice cream – 9

 

Triple Chocolate Ganache Brownie

With a caramel crème anglaise, vanilla bean ice cream, Chantilly cream and cashew brittle – 9

 

 

Made with pride by owner and Executive Chef Ryan Gentelin

Vegetarian Is or Can be modified to be Gluten Free

$5 charge for split orders – 20% Gratuity added to parties of 8 or more

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