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Appetizers

Lobstercakes Tippecanoe - 15

Champagne mustard cream sauce, snap pea and sweet pepper salad

Garde Manger Plate - 16

Salmon pate, ahi tuna ceviche, beef tartar

Baked Brie en Croute - 14

French brie baked in a puff pastry, traditional accompaniments

Charcuterie Plate - 16

Chefs selection

Spinach Artichoke Dip – 9 with Crab – 15

Rich, hot, creamy artichoke mixture served with grilled flatbread.

Classic Shrimp Cocktail - 12

House cocktail sauce

Salads & Soups

Caesar Salad – 5

Romaine, parmesan cheese and garlic croutons.

Chopped Salad – 6

Chopped iceberg, carrot, bleu cheese, cucumber, bacon, mixed with green goddess dressing

Spinach Salad – 6

Spinach, roasted apples, almonds, dried cherries

Soup of the Day – 5

Chefs daily creation

French Onion – 6

a Tippecanoe tradition

Pasta

Pasta Pomodoro - 22

Fresh rustic tomato sauce, basil, extra virgin olive oil

(GLUTEN FREE PASTA AVAILABLE)

Wild Mushroom Pasta - 25

Wild mushrooms, asparagus, red onions, mushroom cream sauce

Pasta Accoutrements

Chicken - 3   Shrimp - 6   4oz Filet - 12

Perfect Prime Rib & Meats

Traditional Cut 12oz - 28

Our “house specialty” for thirty years is a flavorful, corn fed Midwestern rib of beef, coated with a delicate herb crust, and carefully slow roasted all day. Served with ruby port au jus and creamy horseradish sauce.

Studebaker Cut 16oz -34

We use Stockyards Prime Black Angus beef to ensure perfect tenderness and flavor. All our meats are hand cut and trimmed, then charbroiled to order.

Filet Mignon 7oz - 28 

Filet Mignon 10oz - 38

veal demi glaze

New York Strip 14oz- 36

bernaise sauce

Steak Accoutrements

sautéed mushrooms

grilled onions

bearnaise sauce

bleu cheese crumbles

veal demi-glace

add - 5

Trilogy Style:

An array of portobello, forest and enoki mushrooms

add - 7

Seafood

Cedar Plank Salmon - 26

oven roasted sauteed spinach, lemon thyme beurre blanc

Fresh Catch - Market Price

Chefs preparation

Poultry

Chicken Oscar - 26

Roasted frenched chicken breast with asparagus, crab meat and hollandaise sauce

Indiana Duckling - 28

Basil risotto, sweet cherry compote

Over the past century, many special recipes have come and gone. These exceptional entrées have withstood the

test of time and are presented to provide you with the opportunity to taste some truly traditional favorites.

 

We do not list every ingredient. Please inform your food server about food allergies prior to placing your order. Ask your food server for assistance on special preparations. All items are prepared in a common kitchen area.

 

Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your chance of food borne illness.

Indiana Food Code Sec. 181 (a)

Side Dishes - 5

yukon garlic mashed potatoes

brussel sprouts

fresh asparagus

dauphinoise potatoes

jumbo baked potato

risotto

fresh vegetables

Dinner Menu

Oscar Style:

asparagus

crab meat

hollandaise sauce

add - 9

Rack of Lamb - 34

New Zealand rack of lamb, veal pinot noir demi-glace

Pasta Primavera - 22

Seasonal vegetables sauteed with extra virgin olive oil, garlic, white wine and fresh herbs tossed with linguini.

Bone In Rib Eye 18oz- 42

Scallop Risotto - 32

sauteed snap peas, crisp bacon and shallots

Tomohawk Pork Chop - 28

Chicken Marsala - 24

Frenched chicken breast sauteed in our marsala wine mushroom sauce

Clements Spicy Shrimp - 12

Edwardian Pork Belly - 12

"Bang-Bang sauce"

Chefs preparation

Chefs fresh tossed salad

tomato, fresh mozzarella, basil

Duck & Goat Cheese  – 11

Caprese Salad – 10

Lobster Mac & Cheese - 26

Sauteed lobster, truffle cream sauce, parmesan cheese

Crispy onion straws

Coulotte 8oz- 26

roasted garlic butter

Caramelized apples and onions, pork au jus

Cornish Game Hen - 26

sauteed brussel sprouts, onion and bacon, balsamic vinegar