Appetizers
Miniature Beef
wellington laced with thyme.
Horseradish Crusted
grouper burritos with caper remoulade.
Maryland Crab Cakes
with chipotle dipping sauce.
Brie And Raspberry
en croute with wild berry jam.
Crab And Cheddar Pop
overs with roast pepper coulis.
Fennel Scented Salmon
gravlax with pumpernickel crostini chive creme fraiche.
Asian Barbequed Pork
dumplings with watermelon jicama slaw.
Lobster And Mango
spring rolls with key lime cilantro aioli.
Caramelized Onion Tart
with blue cheese and nicoise olives.
Wild mushroom Strudel
with montrachet cheese, and dried cranberries.
Sugarcane Skewered
jumbo shrimp with thai peanut sauce.
Salmon And Black Bean
risotto cakes with fire roasted tomato salsa.
Trio Of Bruchetta
tomato, basil and goat cheese; white bean and roasted garlic; eggplant caponata.
Goujons
filled with figs and roquefort cheese.
Kobe Beef Satay
with sauce bearnaise.
Grilled Chicken Quesadilla
with monterey jack cheese, and black bean refritos.
Tempura Vegetables
with dill and lime yogurt.
Portabella Spring Rolls
with roasted peppers goat cheese and baby arugula.
Seared Ahi Tuna
over kame rice cakes, wakami seaweed salad, and fresh wasabi aioli.
Antipasto
table with grilled marinated vegetables, imported cheeses, breads, and fruit.
Sesame Chicken Satay
with thai peanut sauce.
Grilled Asparagus
wrapped in goat cheese and prosciutto.
Shrimp Satay
with mango ginger sauce.
Grilled Chicken
and chorizo kabobs with chimi churi sauce.
Barbequed Meatballs
with bleu cheese dipping sauce.
Lemongrass Chicken
spring rolls with mandarin ginger sauce.
Wild Mushroom Empanada
with chive mascarpone sauce.
Crudites
with vegetable ranch.
Falafel Bites
over pita chips with tzatziki sauce.
Tempura Shrimp
with a soy ginger glaze.
Goat Cheese Dumplings
with roasted red pepper coulis and parsley pesto.
Salads
Organic Spinach Salad
with hearts of palm, mandarin oranges, grilled bermuda onion with a pumpkin seed lime vinaigrette.
Garden Salad
with roma tomatoes, english cucumbers, white mushrooms, sprouts and masculine greens with a balsamic dressing.
Oakhurst Salad
with masculine greens, concord grapes, spiced pecans, shaved red onion and crumbled bleu cheese with a sweet chili vinaigrette.
Caesar Salad
with hearts of romaine lettuce, garlic croutons, parmesan cheese and cracked black pepper with a creamy cesar dressing.
Spinach Salad
with organic spinach, goat cheese, spiced walnuts, dried cranberries with a bosc pear dressing.
Antipasto Salad
with marinated seasonal vegetables and kalamata olives tossed in s sun-dried tomato pesto.
Heart Of Iceberg Salad
with center cut of iceberg lettuce and spicy croutons with a bleu cheese dressing.
Arugula Parma Salad
with arugula, roma tomatoes, shaved red onion and shaved parmesan with a balsamic vinaigrette.
Tri Color Salad
with arugula, radicchio and endive with a walnut Vinaigrette.
Main Course - Beef Entrees
Marinated Kobe London Broil
with caramelized onions and mushroom sauce.
Barbequed Beef Short Ribs
with jalapeno corn bread and creamy horseradish sauce.
Rosemary Grilled Sirloin Steak
with crispy oyster mushrooms and a cabernet pancetta sauce.
Marinated Brazilian Coulat
with charred tomatoes, onions, and chimi churi sauce.
Beef Bourgeon
with glazed pearl onions in sauce espanola.
Prime Rib Of Beef
with yorkshire pudding horseradish au jus.
Grilled Filet Mignon Of Beef
topped with porcini mushrooms in sauce bearnaise
Barbequed Beef Brisket
with indian corn bread and white barbeque sauce.
Bacon Wrapped Meatloaf
with mild mushroom sage gravy.
Stir-fried Filet Tips
with a spicy szechwan sauce.
Main Course - Chicken Entrees
Rosemary Lemon Roasted Chicken
with a lemon sauce.
Chicken Sorrentino
scallopine of chicken with eggplant and melted provolone cheese with a wild mushroom sauce.
Chicken Cacciatore
boneless chicken, onions, peppers, basil in a tomato ragout.
Chicken Francaise
egg battered chicken breast with a lemon white wine sauce.
Southern Fried Chicken
with sweet potato corn bread and black eyed pea gravy.
Chicken Milanese
thinly pounded chicken breaded and pan fried with an arugula tomato salad.
Grilled Breast Of Chicken
with pineapple peach salsa and raspberry vinaigrette.
Chicken La Parma
thinly pounded chicken with lemon, tomato and roasted garlic sauce.
Chicken Marsala
scallopine of chicken breast in a wild mushroom marsala wine sauce.
Chicken Parmesan
topped with fresh mozzarella and fried basil.
Chicken Cordon Bleu
breast of chicken rolled and breached with black forest ham and gruyere cheese served with sauce mornay.
Panko Crusted Chicken
with a chipotle gravy and jalapeno corn bread.
Main Course - Pork Entrees
Boneless Smithfield Pork
loin with a cuban rub and whole grain mustard sauce.
Grilled Pork Chops
with apple fritter and balsamic honey glaze.
Pulled Pork
with three sauces, vinegar, hoisin barbeque and white barbequed.
Maple Ham
with dijon white current sauce and candied apricots.
Barbequed Baby Back Ribs
with fire roasted corn salsa and cayenne barbeque sauce.
Horseradish Crusted Pork Loin
with anjou pears, fennel in a cabernet wine sauce.
Cuban Crusted Pork Tenderloin
with strawberry mango salsa with cilantro cream.
Breaded Pork Chops
with melted gruyere and fig and onion gastrique.
Main Course - Seafood Entrees
Tempura Shrimp
with szechwan vegetable sauce.
Horseradish Crusted Grouper
with mango cucumber salsa and a mandarin orange scotch bonnet sauce.
Citrus Poached Halibut
over seafood bouillabaisse and tomato crostini.
Potato Crusted Salmon
over arugula, tomato and shaved red onion salad with cured lemon.
Nori Wrapped Ahi Tuna
with miso mirin beurre and fried rice stick.
Pesto Grilled Salmon
with pignoli nuts and tomato rouix.
Lobster Cannelloni
with tomato tarragon cream sauce topped with fried sage.
Shrimp Scampi
stuffed with lump crab and roasted garlic bread crumbs.
Cioppino
shellfish stew with a roasted garlic, fennel and tomato sauce.
Paella
shrimp, halibut, clams, muscles, chorizo sausage, with a saffron, tomato and fennel sauce.
Grilled Ahi Tuna Nicoise
with lemon, capers, tomatoes, anchovies, and onions with parsley salsa.
Filet Of Sole
stuffed with lump crab meat and a sauce lyonnaise (anchovy tomato).
Main Course - Vegetarian Entrees
Butternut Squash Lasagna
with sage garlic bechamel.
Stir-Fried Asian Vegetables
with marinates tofu and soba noodles.
Grilled Tofu
with sesame szechwan vegetables.
Falafel
with caramelized onions, peas and spicy tomato sauce.
Grilled Vegetable Kabobs
with brazilian chimi churi sauce and cucumber rhaita.
Vegetable Souvlaki
with eggplant, squash, tomato, peas, carrots with saffron bechamel.
Vegetable Samosas
with mint cilantro chutney.
Naked Vegetable Lasagna
with grilled marinated portobello, zucchini, squash and spinach layered with goat cheese and ricotta zucchini, squash and spinach layered with goat cheese and ricotta cheese.
Eggplant Rollatini
with four cheese filling and sun dried tomato pesto.
Eggplant Parmesan
with fresh mozzarella and roasted garlic pesto.
Main Course - Pasta Entrees
Spinach Pappardelle
with sun dried tomatoes, mushrooms, roast garlic and goat cheese.
Rigatoni
with chicken escarole, oven fired tomatoes in a roast garlic cream sauce.
Orecchiette Pasta
with julienned vegetables, sun dried tomatoes, and pesto cream sauce.
Penne Pasta
with grilled chicken, kalamata olives, sun dried tomatoes, spinach in balsamic parmesan sauce.
Fettuccini
with shrimp, broccoli rabe, and roast garlic with amatriciana sauce.
Gnocchi Bolognaise
(traditional meat sauce) with shaved greua cheese and fried sage.
Lasagna A La Noue
traditional lasagna with parmesan bechamel, the way grandma made it.
Pappardelle
with wild mushroom casserole, roasted garlic in a white truffle sauce.
Shrimp Jambalaya
over cracked black pepper fettuccini.
Fettuccine Alfredo
with grilled chicken and oven roasted tomatoes.
Linguini Fra Diavolo
with shrimp, clams, muscles and calamari on a fiery red sauce.
Farfalle
with sweet pea broth, garlic and julienned vegetables topped ricotta salata cheese.
Butternut Squash Ravioli
with white truffle sage cream sauce.
Side Dishes - Vegetable
French Green Beans Almandine
Braised Escarole
with roasted garlic.
Truffle Grilled Asparagus
Brown Sugar Candied Carrots
Green Beans
with garlic and olive oil.
Braised Collard Greens
Fried Zucchini
Roasted Vegetables
with basil pesto.
Vegetable Caponata
Ratatouille Of vegetables
Roasted Butternut Squash
Spaghetti Squash
with brown butter and sage.
Stir-Fried Asian Vegetables
Crispy Swiss
chard with pancetta bacon.
Cheddar Crusted Broccoli
Yellow Squash Casserole
Charred Tomatoes And Eggplant
Roasted Fall Vegetables
with rosemary and garlic.
Sauteed Spinach
Greened Spinach
Baby Carrots
with butter and sage.
Brussel Sprouts
with spicy bacon and caramelized onions.
Asparagus
with wild mushrooms.
Grilled Melody Of Vegetables
French Green Beans
with braised fennel.
Tempura Vegetables
Yellow Curried Cauliflower
Side Dishes - Starched
Vegetable Rice Pilaf
Butternut Squash Risotto
Cheddar Jalapeno Grits
Garlic Mashed Potatoes
Crispy Pesto Gnocchi
Horseradish Whipped Potatoes
Rosemary Fingerling Potatoes
Potatoes Au Gratin
Potato Pancakes
Maple Whipped Sweet Potatoes
German Spaetzle
with caramelized onions.
Greek Orzo
with olive tapenade.
Cous Cous
with toasted almonds and parsley pesto.
Cambozola Cheese Polenta
Dirty Rice
with confetti of vegetables.
Lyonnaise Potatoes
Baked Potatoes
with chive sour cream.
Sour Cream Whipped Potatoes
Miso Sobe Noodles
Egg Noodles In Butter Sauce
Penne Pomodoro
Fettuccini Alfredo
Spaghetti Primavera
Chive Bacon Mashed Potatoes
Wasabi Mashed Potatoes
Saffron Rice
Mexican Rice
Asian Cole Slaw
German Potato Salad
Fried Potato Casserole
with cheddar cheese.
Sesame Pad Thai Noodlesc
Active Stations - Crab Cake Stations
Maryland Crab Cakes
with a selection of three sauces; caper remoulade, chimi churi, and mango scotch bonnet.
Crepe Stations - Entree Crepes
Seafood Crepes
with sauce americaine.
Wild Mushroom Crepes
with goat cheese and bruised leeks.
Lobster Crepes
with lemon chive beurre blanc.
Crepe Stations - Dessert Crepes
Nutella
and banana crepes with frangelico sauce.
Wild Berry Crepes
with pomegranate syrup.
Strawberry Crepes
with chantilly cream.
Lemon Curd Crepes
with chardonnay brittle.
Active Stations - Risotto Stations
Duck Confit Risotto
with butternut squash, toasted pumpkin seeds and sage.
Sweet Pea Risotto
with wild mushrooms and white truffle oil.
Shrimp Risotto
with roasted tomatoes and basil.
Lump Crab Risotto
with tarragon creme freshe.
Active Stations - Carving Stations
Roast Beef
carving station with yorkshire pudding or horseradish sauce.
Filet Mignon
carving station with a wild mushroom or cabernet sauce.
Pepper Crusted Sirloin
carving station with sauce au poivre.
Cuban Rubbed Pork
loin carving station with mango salsa.
Sage Rubbed Turkey
carving station with sherry gravy.
Sesame Tuna Loin
carving station with ginger glaze and wasabi salad.
Dessert - Cookies
Breakfast
(granola, oatmeal, coconut, cranberries, pecans).
Cookie Studio Chocolate Chip
Chocolate Chocolate Chip
Chocolate Oatmeal
Coffee Toffee
Ginger
Katie Thumbprint Cookies
Macaroons
Mexican Wedding Cookies
Oatmeal Cranberry (Pecans)
Oatmeal Raisin (Walnuts)
Peanut Butter
Pecan Chocolate Chip
Snickerdoodles
Sugar
Toffee Pecan
White Chocolate Macadamia
Dessert - Pound Cakes
Lemon
Gingerbread
Sour Cream Vanilla
Chunky Apple Spice
Chocolate Sour Cream
Cranberry Tea Cake
Creme Fraîche Coffee Cake
Dessert - Bars And Brownies
Toffee Pecan
Brownies
Key Lime
Lemon
Dessert - Layer Cakes
Amaretto Buttercream Cake
Keylime Cake
Old Fashion Chocolate
Coconut Layer
German Chocolate
Carrot Spice
Chocolate Raspberry Mousse
Red Velvet Raspberry
Golden Chocolate
Gingerbread Layer
Strawberry Layer
Chocolate Peanut Butter Mousse
Tiramisu Layer Cake
Caramel Cake
Bourbon Bread Pudding
Dessert - Cupcakes
Lemon Pound Cake
Red Velvet
Double Chocolate
Buttercream Vanilla
Key Lime
Hummingbird
Dessert - Cheesecakes
New York Style
Oreo
Kahlua / Mocha
Strawberry Swirl
Lemon Curd
Sweet Potato Praline
Banana Cheesecake
Blueberry Cheesecake
Dessert - Deep Dish Pies
Keylime Pie
Rustic Cherry Pie
Rustic Apple Pie
Coconut Cream
Dessert - Dessert Crepes
Nutella
and banana crepes with frangelico sauce.
Wild Berry Crepes
with pomegranate syrup.
Strawberry Crepes
with chantilly cream.
Lemon Curd Crepes
with chardonnay brittle.
Box Lunches - Sandwiches / Salads
Michael's Horseradish Crusted Tilapia
with lettuce, tomato, and a spicy remoulade sauce.
Roast Beef Sandwich
with pesto mayo and melted provolone cheese grilled hot on the panini press.
Badda Reuben
with corned beef, swiss cheese, sour kraut & mustard.
Buffalo Chicken Sandwich
with grilled chicken breast, bleu cheese dressing, lettuce, tomato & spicy buffalo sauce.
Maryland Crab Melt
with crab meat, tomato, swiss and spicy remoulade sauce.
Blackened Steak Sandwich
with grilled blackened steak sliced, fried onions, tomato, cajun mayo and lettuce.
Chicken Parm
with breaded breast of chicken with melted mozzarella and marinara sauce.
Roast Turkey & Smoked Gouda
with lettuce, tomato, and pesto mayo.
Shrimp Po' Boy Wrap
with fried shrimp, lettuce, tomato and spicy remoulade wrapped in an herb tortilla.
Falafel Sandwich
with fried chick pea patties, tomato, onion, cucumber, lettuce and tzatziki sauce on pita.
Grilled Chicken Caprese Sandwich
with grilled chicken, tomato, fresh mozzarella, lettuce & pesto mayo.
Tarragon & Curry Chicken Salad
with chicken salad lettuce and tomato.
PB&J
with organic peanut butter and jelly.
Buffalo Caesar Salad
with crumbled blue cheese, buffalo chicken, croutons & ranch dressing.
Cajun Steak Salad
grilled marinated steak over mixed greens, onion, roasted red peppers, tomatoes, cucumbers & chipotle ranch dressing.
Mixed Field Greens Salad
with tomatoes, onions, olives, cucumber & balsamic vinaigrette dressing can add grilled chicken.
Mediterranean Vegetable Salad
field greens with tomatoes, onion, cucumber, falafel, greek olives, feta cheese, stuffed grape leaves & greek dressing.
Crispy Fish Salad
pan fried fish with mango, tomatoes, cucumber, roasted red pepper, & mandarin ginger dressing.
Antipasto Salad
roast beef, turkey, ham, olives, peppers, tomatoes, cucumbers, zucchini, mozzarella & balsamic.
Box Lunches - Side Salads
Potato Salad
with traditional southern potato salad.
Penne Pomodoro Salad
with penne pasta with traditional tomato gravy.
Farfalle Al Pesto Salad
with bowtie pasta with basil spinach pesto topped with parmesan and sun-dried tomato.
Fusilli Primavera Salad
with corkscrew pasta with fresh spring vegetables and tomato pesto.
Garden Salad
with roma tomatoes, english cucumbers, white mushrooms, sprouts and mesclun greens with a balsamic dressing.
Box Lunches - Desserts
(Provided by the cookie studio).Cookies
(chocolate chip, chocolate chocolate chip, peanut butter, oatmeal raisin, snickerdoodle).
Cupcakes
Brownies
Lemon Bars
Toffee Bars
Box Lunches - Beverages
Beverages
coca cola, diet coke, sprite water.
Soups
Tomato Basil And Goat Cheese
$4.00
Crab Bisque
$4.00
Daily Soups
4.00
$Greens
Mixed Greens
$4.00
tomato, pickled red onion, aged sherry wine and roasted shallot vinaigrette.
Buffalo Wedge
$6.00
crystal hot sauce, applewood smoked bacon and creamy blue cheese dressing.
Arugula
$6.00
local apricot goat cheese, pickled red onion, kalamata olives and shallot vinaigrette.
Cobb
$7.00
with iceberg, arugula and baby spinach, hickory smoked chicken breast, egg, avocado, tomato, red onion and blue cheese dressing.
Chopped Shrimp Salad
8.00
arugula, applewood smoked bacon, egg, capers, tomatoes, and lemon mignonette.
$Artisan Sandwiches
(All sandwiches come with your choice of a side).Oven Roasted Turkey Breast
$8.00
applewood smoked bacon, field greens, tomato and avocado chimichurri.
Chicken Salad
$7.00
with thai curry, sweet basil and arugula.
Tuna
$7.00
nicoise, egg, tomato, red onion, capers and lemon juice.
Oven Roasted Pork
$8.00
caramelized onion, fig jam, whole grain cilantro-pesto goat cheese and arugula.
Veggie Burger
$7.00
smoked mozzarella, roasted garlic-basil pesto mayonnaise on english muffin.
Fried Catfish Burrito
$7.00
green tomato pico de gallo, fried jalapeno, key lime-cilantro aioli, brushed with tobacco butter.
Falafel On Pita
$7.00
with hummus, tadziki sauce, red onion, tomato, spinach, curry oil.
Fried Chicken
$7.00
& pickle po'boy, hot banana peppers, tomato, lettuce and spicy caper remoulade.
Fried Green Tomatoes
$7.00
goat cheese, sweet chili sauce and arugula.
Open Faced Shrimp
$8.00
and grits on toasted brioche, green tomato salsa, arugula and creme fraiche.
Half Sandwich
8.00
of the day, soup and side.
$Extras
Smokey Coleslaw
$2.00
Fried Macaroni & Cheese
$2.00
Shrimp Grits
$2.00
Dirty Potato Chips
$2.00
Small Soup
$2.00
Menu for Badda Bing is provided by findrestaurantmenu.com
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