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1935 S Glenstone Ave, Springfield MO

LUNCH

Jimm's Logo

Starters

Spinach Artichoke Dip | 13

Stuffed Mushroom Caps | 13

Bacon Wrapped Peppadews | 12  Gf 

Steak Wrapped Asparagus | 14  Gf

Shrimp Cocktail | 12 Gf

Escargot | 14 

Steamed Mussels | 18

Sides

Brussels Sprouts | 4

Creamed Spinach | 3

Gouda Bacon Mac | 4

asparagus | 3

baked potato

sweet potato

redskin mashed

rice pilaf

broccoli

green beans

Soups

FRENCH ONION SOUP | Bowl 9 

LOBSTER BISQUE | Bowl 9    Cup 6

SOUP DU JOUR | Bowl 8     Cup 5

*Additional trips to the salad bar will include an additional charge per trip.

GF Gluten Free

Red Outline Logo

Jimm’s Signature

*Eating raw or undercooked food is associated with increased risk of food borne illness.

Salads

  • The Big Caesar | 13
Romaine tossed with parmesan, romano, asiago, diced tomatoes, and house Caesar dressing.
  • Black & Bleu Wedge | 13 Gf
Iceberg wedge topped with cajun dressing, bleu crumbles, green onion, diced tomato, and bacon.

HOT BACON & SPINACH | 13Gf

Greens tossed with hot bacon vinaigrette, candied pecans, bleu crumbles, red onion, sun-dried tomato and bacon.

Steak Tips | 14      Salmon | 10     Chicken | 7

Red Outline Logo
imm's Salad Bar

14
Unlimited trips. Fresh daily with house made dressings.

Flame Grilled Cuts

(Salad included)

Filet Mignon* 6oz | 39 8oz | 45 Gf

Top Sirloin* 7oz | 25 11oz | 29 Gf

The Polynesian* 11oz | 30

New York Strip* 12oz | 39 Gf

Bourbon Strip* 12oz | 40

Ribeye* 14oz | 45 Gf

Sandwiches

(Add a single trip to salad bar - 5.00)

Jimm’s Chicken Salad | 16 

Made with grapes, celery, candied pecans, and red onion on wheat berry bread.
  • Reuben | 16
Corn beef, sauerkraut, and swiss with house made thousand island on marbled rye.
  • Angus Bacon Cheeseburger | 17
Half pound with choice of swiss, colby jack, provolone, or bleu cheese.

French Dip | 18

Shaved prime rib, provolone cheese, and horseradish aioli on a french loaf with au jus.
  • Chipotle Chicken Sandwich | 16
Spiced grilled chicken, provolone, bacon, and chipotle aioli on ciabatta roll.

Lunch Plates

(Add a single trip to the salad bar | 5)
  • HAWAIIAN CHICKEN | 15

Marinated grilled chicken with rice pilaf and grilled pineapple

Lemon Caper Salmon | 19

Grilled salmon with lemon buerre blanc, and capers

  • BACON WRAPPED SHRIMP | 19 GF

Flame grilled with wild rice and pesto lemon butter

Steak Tips | 24 

Sauteed tender tips, grilled flatbread, caramelized onions, and horseradish spread

  • CAJUN PASTA | 17

Penne tossed in cajun alfredo, onion, and tomato with cajun grilled chicken

  • CRAB CAKES | 20

Pan seared, served over spring mix with a honey lemon vinaigrette and pepper aioli

  • gouda bacon chicken mac | 19

Penne and bacon baked in creamy gouda with a chicken breast and broccoli