V = Vegetarian GF = Gluten free CBGF = This can be made gluten free VG = Vegan CBVG = Can be Vegan (We are not a gluten free kitchen but we offer gluten free items.) Consuming raw or undercooked food poses a health risk to everyone. Thorough cooking of animal food reduces the risk of illness. APPETIZERS SPICY BATTERED CAULIFLOWER FLORETS $7.00 Served with buffalo buttermilk ranch sauce. (V) WHITE TRUFFLE & ROASTED TOMATO HUMMUS $7.75 Slow roasted Roma tomatoes mixed with a white bean puree drizzled with white truffle oil. Served with a pita, carrots, celery, and cucumber. (V, CBGF) CRAB RANGOON DIP $7.25 Baked crab, cream cheese, and herb dip served with deep fried wonton chips. AVOCADO FRIES $8.50 Fried avocado wedges coated in seasoned bread crumbs. Accompanied by a trio of dipping sauces: roasted red pepper, jalapeño, honey sauce, Harissa yogurt dip, and Indian tomato sauce. (V) GOAT CHEESE AND MUSHROOM CROSTINI $8.25 Grilled baguette coated in herbed goat cheese topped with sautéed mushrooms. (V) WATERMELON BRUSCHETTA $8.25 Whipped feta cheese, watermelon, basil, and chives with a drizzle of balsamic honey on top of grilled sliced French bread. (V) GREEN CHILI AND CHEDDAR STUFFED CHURRO $7.00 Served with a tomatillo ranch dipping sauce. MEDITERRANEAN FLATBREAD $8.50 Kalamata olive tapenade spread, artichoke hearts, tomatoes, spinach, and feta cheese. (V) CREAMY BLEU FLATBREAD $8.50 Bleu cheese, grapes, honey, and rosemary oil over a cream cheese and bleu cheese spread. (V) BUFFALO CHICKEN FLATBREAD $8.50 Pulled buffalo chicken over a creamy bleu cheese spread topped with buffalo sauce and sliced celery. BRIE CHEESE FLATBREAD $8.00 With carmelized onions and mushrooms. (V) SOUPS CUP $3.00 BOWL $5.50 CHICKEN NOODLE THAI COCONUT MUSHROOM AND CORN (VG, GF) SOUP OF THE DAY SALADS SIDE SALAD $3.25 Mixed greens and tomatoes tossed with balsamic vinaigrette. (GF, V) SPOONS SALAD $9.00 Romaine and iceberg lettuce, walnuts, grapes, dates, golden raisins, Craisins, and Swiss cheese tossed in a honey mustard poppy seed dressing. Topped with sweet potato chips. (V,GF) CAESAR SALAD $7.50 Crisp romaine lettuce, Parmesan cheese, tomatoes, and garlic croutons tossed with our classic Caesar dressing. Add one of the following for $5.00 Salmon, Shrimp or Chicken CHICKEN PEAR SALAD $10.00 Grilled chicken breast over mixed greens, sliced pears, red onion, and shaved Parmesan tossed with a pear vinaigrette. (GF) GREEK SALMON SALAD $11.00 Grilled salmon fillet over mixed greens, Kalamata olives, cucumber, red onion, tomatoes, and feta cheese tossed with a lemon caper vinaigrette. (GF) Substitute salmon for chicken or shrimp *Salads are available in a junior portion without chicken or salmon for $4.50 SANDWICHES Sub Soup $1.00 Sub Salad $2.00 HOMESTEAD GRILLED BBQ PORK CHOP $8.25 Dry rubbed pork chop grilled and served with our house BBQ sauce, served with French fries. ITALIAN PULLED CHICKEN WRAP $8.25 Braised chicken pulled and served with tomato, red onion, ripe olives, romaine lettuce tossed with Italian dressing, wrapped in a flour tortilla, served with French fries. GRILLED HAM AND CHEESE $8.00 Open faced pit ham and Gruyere cheese with a hint of Dijon mustard served with mixed greens tossed in balsamic vinaigrette. GRILLED CHICKEN BREAST SANDWICH $8.50 Grilled chicken breast with mozzarella cheese, bacon, mayonnaise, lettuce, and tomato, served with French fries. GREASY SPOON HAMBURGER $6.75 Two Wyanet Locker beef patties with mayonnaise, raw onion, lettuce, pickle, and tomato, served with French fries. Cheddar, Swiss, Mozzarella Cheese or Bacon - Additional $1.00 Goat Cheese or Bleu Cheese - Additional $1.50 CUBAN SANDWICH $8.50 Ham, pulled pork, Swiss cheese, and yellow mustard topped with cilantro cumin mayonnaise, and pickles on a Ciabatta bun, served with French fries.
Transcript
V = Vegetarian GF = Gluten free CBGF = This can be made gluten free VG = Vegan CBVG = Can be Vegan
(We are not a gluten free kitchen but we offer gluten free items.)Consuming raw or undercooked food poses a health risk to everyone. Thorough cooking of animal food reduces the risk of illness.
WHITE TRUFFLE & ROASTED TOMATO HUMMUS $7.75Slow roasted Roma tomatoes mixed with a white bean puree drizzled with white truffle oil. Served with a pita, carrots, celery, and cucumber. (V, CBGF)
CRAB RANGOON DIP $7.25Baked crab, cream cheese, and herb dip served with deep fried wonton chips.
AVOCADO FRIES $8.50Fried avocado wedges coated in seasoned bread crumbs. Accompanied by a trio of dipping sauces: roasted red pepper, jalapeño, honey sauce, Harissa yogurt dip, and Indian tomato sauce. (V)
GOAT CHEESE AND MUSHROOM CROSTINI $8.25Grilled baguette coated in herbed goat cheese topped with sautéed mushrooms. (V)
WATERMELON BRUSCHETTA $8.25Whipped feta cheese, watermelon, basil, and chives with a drizzle of balsamic honey on top of grilled sliced French bread. (V)
GREEN CHILI AND CHEDDAR STUFFED CHURRO $7.00Served with a tomatillo ranch dipping sauce.
CREAMY BLEU FLATBREAD $8.50Bleu cheese, grapes, honey, and rosemary oil over a cream cheese and bleu cheese spread. (V)
BUFFALO CHICKEN FLATBREAD $8.50Pulled buffalo chicken over a creamy bleu cheese spread topped with buffalo sauce and sliced celery.
BRIE CHEESE FLATBREAD $8.00With carmelized onions and mushrooms. (V)
S O U P S
CUP $3.00 BOWL $5.50
CHICKEN NOODLE
THAI COCONUT MUSHROOM AND CORN (VG, GF)
SOUP OF THE DAY
S A L A D S SIDE SALAD $3.25Mixed greens and tomatoes tossed with balsamic vinaigrette. (GF, V)
SPOONS SALAD $9.00Romaine and iceberg lettuce, walnuts, grapes, dates, golden raisins, Craisins, and Swiss cheese tossed in a honey mustard poppy seed dressing. Topped with sweet potato chips. (V,GF)
CAESAR SALAD $7.50Crisp romaine lettuce, Parmesan cheese, tomatoes, and garlic croutons tossed with our classic Caesar dressing.Add one of the following for $5.00 Salmon, Shrimp or Chicken
CHICKEN PEAR SALAD $10.00Grilled chicken breast over mixed greens, sliced pears, red onion, and shaved Parmesan tossed with a pear vinaigrette. (GF)
GREEK SALMON SALAD $11.00Grilled salmon fillet over mixed greens, Kalamata olives, cucumber, red onion, tomatoes, and feta cheese tossed with a lemon caper vinaigrette. (GF)Substitute salmon for chicken or shrimp
*Salads are available in a junior portion without chicken or salmon for $4.50
S A N D W I C H E S Sub Soup $1.00 Sub Salad $2.00
HOMESTEAD GRILLED BBQ PORK CHOP $8.25Dry rubbed pork chop grilled and served with our house BBQ sauce, served with French fries.
ITALIAN PULLED CHICKEN WRAP $8.25Braised chicken pulled and served with tomato, red onion, ripeolives, romaine lettuce tossed with Italian dressing, wrapped in a flour tortilla, served with French fries.
GRILLED HAM AND CHEESE $8.00Open faced pit ham and Gruyere cheese with a hint of Dijon mustard served with mixed greens tossed in balsamic vinaigrette.
GRILLED CHICKEN BREAST SANDWICH $8.50Grilled chicken breast with mozzarella cheese, bacon, mayonnaise, lettuce, and tomato, served with French fries.
GREASY SPOON HAMBURGER $6.75Two Wyanet Locker beef patties with mayonnaise, raw onion, lettuce, pickle, and tomato, served with French fries. Cheddar, Swiss, Mozzarella Cheese or Bacon - Additional $1.00 Goat Cheese or Bleu Cheese - Additional $1.50
CUBAN SANDWICH $8.50Ham, pulled pork, Swiss cheese, and yellow mustard topped with cilantro cumin mayonnaise, and pickles on a Ciabatta bun, served with French fries.
GRILLED YELLOW FIN TUNA $13.95Over wild rice, grilled asparagus and a wasabi mustard cream sauce.
SAUTÉED ALASKAN SOLE $10.50Two lightly breaded sole fillets served on a bed of basmatirice with a lemon caper cream sauce.
GRILLED AVOCADO & TUNA $9.50Chilled pepper and lime tuna salsa in a grilled avocado with a side of tortilla chips and black bean salsa. (GF)
PAN SEARED SALMON $16.00Sautéed zucchini and yellow squash, served over wild rice with a citrus cream sauce. (GF)
JALISCO - BRAISED PORK SHOULDER $13.50In two corn tortilla bowls with salsa verde, queso fresco, pico de gallo, and a drizzle of avocado cream. Served with pinto beans, bacon and onions.
BBQ PULLED PORK SKILLET $11.00Layers of French fries, pulled pork, and BBQ sauce with red onions and jalapeños.
GRILLED CHICKEN RAGOUT $13.00Grilled chicken breast served over basmati rice topped with a corn, mushroom, and tomato ragout. (GF)
GRILLED CHICKEN QUESADILLA $8.50With red peppers, jalapeños, tomatoes, cheddar and Mexican queso.
INDIAN SPICED CHICKEN $12.95With red onion and red pepper over black pepper cashew rice
MUSHROOM POLENTA $9.00Pan seared mushrooms on a bed of creamy goat cheese polenta with a sundried tomato vinaigrette. (V, GF)
MOROCCAN STEW - CHEF’S FAVORITE DISH $9.00Carrots, red peppers, red onion, garbanzo beans, and golden raisins stewed in a spiced vegetable broth topped with cashews and coconut infused yogurt. Served over basmati rice. (V, CBVG, GF)Add one of the following for $5.00 - Salmon, Shrimp or Chicken
THAI CURRIED VEGETABLE $9.00Seared mushrooms, zucchini, yellow squash, red peppers, and onions tossed in a Thai curry, peanut and coconut sauce served over basmati rice garnished with scallions. (V, GF, VG)Add one of the following for $5.00 - Salmon, Shrimp or Chicken
CASHEW CHICKEN (Rejuvenation Station Approved - Low Carb) $12.00Chicken breast sautéed in sesame oil with onions, green peppers, mushrooms, and cashews tossed in an Asian sauce.Add Basmati Rice for $1.00
RED WINE BRAISED BEEF TIPS $12.95Served over egg noodles
E N T R E E S
Welcome to a piece of history in Princeton and Bureau County. More business transactions have taken place within these four walls than in any other establishment in the area. In the 1930’s, 541 S. Main St. was owned by Charles and Edward Lenihan and it was known as “Lenihan’s Place.” They sold cigars, tobacco, and had the bar that still stands here today. Whether you needed a plumber, lawyer, banker, or a carpenter, you found them all at The Greasy Spoon owned by Russ Dye from the 1960’s to 1986. The Greasy Spoon was known for pinball machines, pool tables, & good food. Our previous owners include: Hick Conner, Longuis and Lampkin, Max Bader, Don Kinsley, Roger Bicket, Elmer Peterson, and Dale Carlson.
The Greasy Spoon was also known for a MEN ONLY clientele. Women would stand at the front door and yell for their husbands. Men would come in on their lunch hour and would be served their lunch while sitting at the pinball machine. When it was time to go back to work, they would take their bill to the bar and make their own change out of the bar wells’ heaping pile of change!
In 1986 Russ Dye sold The Greasy Spoon to John Sitterly who decided to drop “Greasy” from the name and called it The Spoon. John served breakfast and lunch to his regular customers: Dick Debord, Hank Tobler, Ed Bartman, Gary Halberg, Paul Goble, Gary Grady, Bill Fleming, Bob May, Harry Dow, Jimmy & Tony Dye, Bill Wiggins, John DeSalvo, Dan Elberg, Jim Wooley and more. The gentleman who gathered daily at The Spoon would drink coffee, and at some point of the day, switch to PBR, while playing cards and shooting pool.
In 2015, Greta Halberg-Kelly came to the auction of The Spoon hoping to purchase the penny scale that she remembered playing on as a child when she would accompany her Dad for lunch. After realizing the scale wasn’t the only thing she liked, she ended up purchasing the whole building. Greta added her personal touch to the restaurant by changing the name to “SPOONS.”
Stephen and Greta Kelly decided to remodel SPOONS and open up a restaurant and bar. While remodeling the building the construction workers from Merge Design (Steve Keutzer and crew) noticed a variety of peculiar happenings from disappearing tools to the sound of pool table balls racking up to play even though the pool tables had been removed from the building. SPOONS Restaurant and Bar opened on Homestead Days 2015, and the SPOONS employees still hear the occasional pool ball racking noise. We at Spoons believe that some of the old Lenihan Place, Greasy Spoon & The Spoon regulars that have passed on are still coming in to check on the place.
SPOONS has maintained many of the past traditions of the Greasy Spoon & The Spoon days: the bar well still overflows with change, and customers can still come weigh themselves on the original scale! The bar and bar stools are also the same as they have been for decades. David Jones is our Executive Chef and Manager and has infused all of his culinary experiences into our menu, incorporating a farm to table concept whenever possible. Welcometo SPOONS!! Sit back and enjoy your lunch, dinner, appetizers and drinks. Our motto here is FRESH... FRIENDLY.. FOODIE APPROVED.
