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- Contemporary
American -
Since he was a young boy,
Chef/Owner Kevin May wanted to own a restaurant.
Well, four years ago, he was given the opportunity.
The Copper Bottom is entirely his creation; both with the food he
serves, and its interior.
Once seated by a friendly
hostess, relax and enjoy your surroundings.
Tables are set with crisp burgundy and white table linens, and on each
wall,
candles are lit in small copper lanterns creating a warm glow. But
copper lanterns are
not the only copper item displayed. In quantity are copper pots & pans,
bowls, vases, and even a great copper bar top. Open and airy, this
dining area offers a pleasant
and comfortable ambience.
Now onto the menu...
Try the Spinach Salad with chopped egg, diced tomatoes and a
honey Dijon dressing.
Wonderful for one; enough for two.
Or the Capellini The Copper Bottom Way; delicate angel hair pasta
with sautéed garlic,
olive oil, shitake mushrooms, sun-dried tomatoes and fresh basil will
surely put a smile
on your face. And for those who love salmon, Kevin prepares an appetizer
called
Fettuccine Ala Salmon which is a marriage of fresh pasta with
Norwegian smoked
salmon & shitake mushrooms & sweet peas in a luscious cream sauce.
Entrees include favorites such as the Grilled Pork
Tenderloin with sweet mashed potatoes
and apple chutney. Another, the Gorgonzola Sautéed Shrimp over
Gnocchi is a delectable dish in which Kevin blends fresh
vegetables with sautéed shrimp in a Gorgonzola
scampi sauce and serves it over potato dumplings.
Of course for those steak lovers you can try the Grilled Black Angus
Sirloin Steak
served with bacon, sour cream and chive mashed potatoes and a herb
butter sauce or the
Grilled T-Bone Steak; presented with a crisp scallion potato cake
and topped
with sautéed mushrooms in a Cabernet red wine sauce.
Entrees are numerous and
to add to your decision making, you will be told daily specials. Off the
menu or from the special of the day, you will be most pleased.
Casual attire
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