Continental
Cuisine
Costello's
Lunch Hours
Tuesday - Friday 11:00 to 1:00
Dinner Hours
Tuesday - Thursday
5:00 to 8:00
Friday and Saturday
5:00 to 9:00
*hours are subject to change
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Dinner Menu
Appetizers
Baked in puff pastry with pecans, served with an apricot sauce
Shrimp cocktail served with Chef Costello's horseradish cocktail sauce
Fresh crab meat and vegetables mixed with seasoned bread crumbs
Changes daily. Ask your server
Crab stuffed mushrooms topped with melted port wine cheese sauce
Fresh spinach, Parmesan cheese, mayonnaise, and white pepper, served with fresh bread
Four hand breaded coconut shrimp, served with and apricot sauce
Large Portabello Caps filled with housemade bruschetta, topped with mozzarella cheese and broiled
Pasta
Pasta dishes are served with salad and fresh bread Substitute Caesar Salad $3.00 or Bleu Cheese Wedge $3.00
with a fresh mushroom pesto sauce or a sweet red pepper cream sauce
Fettuccine, mushrooms and onions in a creamy Alfredo sauce
Seafood
Served with a house salad, roasted garlic rosemary Yukon gold potatoes or wild rice and Chef's vegetable of the day Substitute Caesar Salad $3.00 or Bleu Cheese Wedge $3.00
Golden and red delicious apple rings, marinated in apple and orange juices with mint and honey placed atop Norwegian Salmon, dusted with brown sugar and baked to perfection
Grilled Norwegian Salmon served with a red radish cream sauce with a hint of horseradish
Served with Southwest corn fritters and a charred tomato salsa, accompanied with roasted garlic rosemary new potatoes or wild rice and a dinner salad
Parmesan encrusted served with a sweet red pepper cream sauce.
Grilled, topped with a pineapple red pepper relish
Served with Chef Costello's spicy cocktail sauce
Coated with coconut, fried and served with an apricot sauce
Steaks* & Lamb
Costello's proudly serves USDA Choice meat that is hand trimmed in house. Choose Bearnaise, Chef J's Special Steak Sauce or Pablano Butter to complement your steak. Served with a house salad, roasted garlic rosemary Yukon gold potatoes or wild rice and Chef's vegetable of the day Substitute Caesar Salad $3.00 or Bleu Cheese Wedge $3.00
Medallions of tenderloin with an oregano pesto mushroom cream sauce
Medallions of tenderloin, sauteed red peppers, roasted poblano chilies and red onion in a spicy white wine sauce
Accented with Chef's choice of accompaniment
New Zealand lamb served with a sauce of peppered rosemary and a minted marmalade
Poultry
Most poultry dishes served with a house salad, roasted garlic rosemary Yukon gold potatoes or wild rice and Chef's vegetable of the day Substitute Caesar Salad $3.00 or Bleu Cheese Wedge $3.00
Tenderized chicken breast encrusted with macadamia nuts, served with a peach brandy sauce.
Tenderized chicken breast sauteed with red onions, capers, garlic and lemon juice served over fettuccine
Grilled boneless breast served with a California Mission Fig Sauce and a Fresh Autumn Fruit Compote
Available Salad Dressings include:
Parmesan Peppercorn - Ranch - Strawberry Balsamic Vinaigrette - Blue Cheese - Honey Mustard - Italian - Sun-dried Tomato Basil - 1000 Island
Add Extra Dressing $0.75 or Blue Cheese Crumbles $1.75
Substitute Caesar Salad $3.00 or Bleu Cheese Wedge $3.00
*Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may significantly increase your risk of foodbourne illness.