The Legend Classic Irvington Cafe

Fresh catfish filet dusted with cornmeal and pan fried, served on creole rice and topped with remoulade sauce. Served with a side of cole slaw.

6 oz boneless chicken breast dredged in seasoned bread crumbs, sauteed until golden and oven finished. Served with your choice of two sides.

Irvington's very own burger. 5 oz of hand formed fresh, lean ground beef patty topped with sharp cheddar cheese, sauteed onions, lettuce and deli mustard. Served with your choice of two sides.

Irvington's very own burger. 5 oz of hand formed fresh, lean ground beef patty topped with sharp cheddar cheese, sauteed onions, lettuce, deli mustard and bacon. Served with your choice of two sides.

Fresh, lean ground beef mixed with sauteed onion, oatmeal and seasonings. Topped with beef gravy and served with your choice of two sides.

Vegetarian. House made, vegetarian burger made with black beans, rice, eggs, sauteed onions, red bell pepper and corn. Topped with guacamole, chopped romaine, ranch dressing and grape tomatoes. Served with your choice of one side.

House made, vegetarian burger made with black beans, rice, eggs, sauteed onions, red bell pepper and corn. Topped with guacamole, chopped romaine, ranch dressing and grape tomatoes on a kaiser roll. Served with your choice of one side.

Fresh water walleye fillet dredged in seasoned flour and pan fried until golden brown. Served on you choice of your choice of bread with tartar sauce and lettuce. Comes with one side item.

Vegan. Vegan, house-made burger made of roasted mushrooms, rice, baby kale, corn flour, and flaxseed. Topped with fresh onions and a kale and pepito pistou. Served on your choice of bread with one side item.

Walleye filet dredged in flour, pan fried, topped with house made tatare sauce and lettuce on your choice of bread. Comes with choice of one side item.

Sustainably raised salmon fillet. Served with herbed rice and sauteed asparagus. Please call restaurant for current preparation.

Braised beef and mushrooms in tabgy sour cream sauce served over egg noddles. Comes with a vegetable.

Twin boneless pork chops topped with sauerkraut and served with boiled red potatoes and vegetable.

Linguine tossed with sauteed fresh spring vegetables. Topped with shaved Parmesan cheese.

Fresh water filet dredged in flour, pan fried until golden and topped with an herbed compound butter. Served with long grain and wild rice and a vegetable.

Vegetable of the day.

Feta cheese, cream cheese and butter whipped and spread into layers incorporated with roasted red peppers and basil pesto.

Six large steamed shrimp served with our flavorful sinus clearing cocktail sauce.

Smoked salmon, cucumber, asparagus, spring mix, and wasabi mayonnaise rolled into a spinach wrap, sliced and served with an orange ginger dipping sauce.

Rustic style soup with chunks of tomato and an intense basil flavor.

Large salad of spring mix topped with bacon, hard-boiled egg, gorgonzola cheese, tomato, and pickled red onion. Choose one of our house made dressings.

Baby spinach and kale tossed with house made croutons, dried fruit, bacon and toasted pine nuts in a honey-lemon vinaigrette.

Romaine tossed with house made croutons and our own version of a traditional Caesar dressing. Served garnish with shaved Parmesan and anchovies.

With grape tomato and cucumber.

Spinach wrap spread with wasabi mayonnaise, smoked salmon cucumber, asparagus and spring mix.

Turkey, corned beef, swiss cheese, cole slaw, and thousand island dressing on pumpernickel bread.

Vegetarian version of the NY sloppy Joe: Swiss cheese, onion, cucumber, broccoli slaw, and thousand island dressing on pumpernickel bread.

Honey smoked turkey breast with provolone cheese, leaf lettuce and deli mustard.

Medium rare roast beef with sharp cheddar cheese, leaf lettuce and horseradish mayonnaise.

Smoked ham with Swiss cheese, leaf lettuce and deli mustard.

Provolone cheese, guacamole, cucumber and lettuce.

Roast beef, turkey, ham, deli mustard, lettuce and your choice of cheese.

Sharp cheddar, swiss, and provolone cheese on a choice of bread.

Our three cheese grilled cheese sandwich (cheddar, swiss, provolone) with roast beef, horseradish mayonnaise and sliced onions.

Grilled with Karla's house made jam.

Blistered green beans, bell peppers, mushrooms, onions, grape tomatoes, and toasted cashews tossed in an orange allspice glaze and served over basmati rice.

Roasted onions, broccoli, and brussel sprouts tossed in tomato sauce and topped with ricotta and mozzarella cheese. Baked until bubbly and served with Italian sausage,ground beef meatballs.

Fischer farms ground beef burger grilled to temperature, served on a bun, and topped with a braised leek,taleggio cheese spread and pickled peppers on a bed of arugula. Served with macaroni and cheese and a vegetable.

Cilantro lime marinated sirloin steak, cooked to order, sliced and topped with a pineapple,avocado salsa.served with lime creme scallion roasted potatoes and asparagus.

Sustainably raised salmon fillet. Served with herbed rice and sauteed asparagus. Please call restaurant for current preparation.

Marinated pork tenderloin served over a warm salad of fennel, roasted mushrooms, hearts of palm, arugula, and farro tossed in a mustard vinaigrette. Garnished with toasted pecans.

Fresh water filet dredged in flour, pan fried until golden and topped with an herbed compound butter. Served with long grain and wild rice and a vegetable.

6 oz breast dredged in seasoned bread crumb, sauteed until golden, oven finished and topped with reduced herb broth. Paired with mashed potatoes and a vegetable.

Lean ground beef mixed with sauteed onion, oatmeal and seasonings and topped with beef gravy. Served with mashed potatoes and a vegetable.

House made vegetarian burger topped with guacamole, lettuce, ranch dressing, and grape tomatoes. Comes with your choice of two sides.

Braised mushrooms and onions combined with fresh basil and baby spinach wrapped in a vegan spinach pasta. Tossed in a braised leek cream with mushrooms, fennel, artichoke heatrs, roasted chickpeas and chili pepper. Finished with a parsley gremolata.

A hearty hash with black-eyed peas, roasted potatoes, mushrooms, fennel, onions, squash, and spinach. Topped with two eggs and served with cheesy jalapeno-brine grits, sausage, and our made from scratch biscuit.

Locally produced potato gnocchi baked in a roasted mushroom bechamel sauce with spinach and roasted tomatoes. Topped with a salad of arugula, capers, and pickled shallots tossed in a sundried tomato vinaigrette.

Arborio rice slow cooked in vegetable stock with the addition of market vegetables and parmesan and Romano cheese.

Medallions of mixed sweet potatoes, quinoa, lentils, spinach, and mint. Served on a bed of lentils, roasted cauliflower, and spinach. Topped with chimichurri.

Angus beef tenderloin cooked to order with a sauce of sauteed omatoes, capers, olives, and herbs de Provence in vermouth. Comes with mashed potatoes and vegetable.

Warm wheatberriies tossed with dried figs, apples, spinach, goat cheese, and radish all tossed in a thyme and white balsamic glaze. Topped with grilled chicken apple sausage.

Vegan version of salad described above with a grilled portabella mushroom.

A fresh pesto made with spring peas and tarragon tossed with linguine, roasted patty pan and baby sunburst squash, caramelized onions, roasted mushrooms, sweet corn, and green beans. Topped with shaved Parmesan cheese.

Crispy tostada topped with quinoa, black beans, roasted potatoes, roasted jalapeno, pickled red onions, arugula, cilantro, and five jumbo blackened shrimp. Topped off with a lime cream.

Crispy tostada topped with quinoa, black beans, roasted potatoes, roasted jalapeno, patty pan squash, pickled red onions, arugula, and cilantro. Finished off with a citrus vinaigrette.

One third pound ground bison cooked to order and topped with house made smoked gouda-pimento spread, red onion jam, bacon, and leaf lettuce. Served with roasted potatoes and a vegetable.

Pan seared pork tenderloin served with a hash of confit potatoes, grilled bok choy, roasted bell peppers, and jicama. Drizzled with the glaze of orange coconut milk.

Boneless-skinless jerk marinated chicken thighs, roasted and served up on a pool of roasted jalapeno yogurt with red beans and rice. Slathered with a mango, ginger, allspice butter. Comes with vegetable.

Grogonzola and ricotta cheese filled ravioli served with a tomato and crimini mushroom sauce. Topped with fresh ricotta cheese and drizzled with chili oil.

Thin pounded pork tenderloin dredged in seasoned crumbs and sauteed until golden brown. Served with a hash of sweet potatoes, leeks, spinach, and roasted apples. Topped with homemade apple butter.

Vegan. Roasted carrots, fennel, and cauliflower, grilled red onions, squash, and zucchini all bound with a split pea stew. Baked with a roasted Yukon potato crust and topped with crispy shallots and chive oil.

Roasted amish chicken tossed in house made barbeque sauce served over a summer harvest hash of local roasted eggplant, zucchini and squash, tomatoes,, baby kale, and green beans. Topped with pickled red onions.

Locally-made potato gnocchi tossed in a brown butter with braised fennel and leeks, roasted cauliflower and tomatoes, and pancetta. Served with side.

Meatless mushroom bolognese sauce tossed with locally made fresh bettini pasta and covered with an over easy egg. Served with side.

Gluten free. Orange brandy braised fennel, brown butter, and pickled cherries tossed with gluten free pasta and capped with Parmesan, asiago kale chips. Served with soup or salad.

Slow roasted beef short ribs served over toasted barley and arugula, finished with an ancho chili-balsamic reduction and topped with an orange radish compound butter. Served with your choice of vegetable.

Thin pounded pork tenderloin dredged in seasoned crumbs and sauteed until golden brown. Topped with a black bean and pineapple salsa, served with jasmine rice and dressed with a jalapeno-lime gastrique. A vegetable is included.

Fischer farms beef patty cooked to temperature and topped with brie cheese, thick cut bacon, house made tomato jam, and arugula on a kaiser roll. Served with mashed potatoes and a vegetable.

Pasta spirals tossed with curried peas, pickled Swiss chard, sweet corn, onions, grilled zucchini and squash in a cauliflower alfredo sauce.

Fischer farms ground beef mixed with chef martin sausage topped with brie, a marmalade of pineapple, apricot and red onion, and a caraway, red cabbage slaw. Served with mashed potatoes and your choice of vegetable.

Vegan. Curried chick peas and lentils, stewed with collard greens, pearl onions and cauliflower. Finished with a cilantro and pistachio pistou.

Grilled chicken breast served over roasted carrots, potatoes, and grapes, curry grilled onions, and sugar snap peas. Topped with shaved brussel sprouts and spinach and a warm pomegranate, parsnip vinaigrette.

Crispy boneless chicken thighs served overa chilled salad of couscous, cucumbers, tomatoes, onion, parsley, mint, olive oil, and lemon juice. Topped with a fresh spring pea cream.

Salt crust baked chicken thighs served over jasmine rice, black beans, and a vegetable veloute. Finished off with a salsa verde.

Crispy boneless chicken thighs on a bed of white beans braised with carrots, celery, onions, and mushrooms topped with toasted bread crumbs. Finished with a red wine demi-glace. Comes with side.

Beef tenderloin tips sauteed with grilled serrano chilies and scallions, served over rice pilaf and finished with a salted chocolate stout steak sauce. Comes with your choice of side.

6 oz Fischer farms beef patty cooked to temperature, topped with smoked gouda cheese, pork belly, caramelized onion, house made fig jam, and arugula. Served on a kaiser bun with bacon, bleu cheese mashed potatoes and a vegetable.

Fresh herb-marinated beef flank steak cooked to order and topped with a traditional chimichurri sauce. Served with mashed potatoes and your choice of vegetable.

Three grain bowl of toasted barley, Himalayan red rice, and multi-colored quinoa in a curried coconut soup covered with roasted eggplant, rainbow carrots, grilled onion and cherry tomatoes.

Fischer farms beef patty cooked to temperature, served on a kaiser bun with a roasted garlic, feta cheese, yogurt spread, quick pickled cucumbers and banana peppers, and spinach. Served with roasted potatoes and a vegetable.

Tender roasted chicken thighs served over egg noodles with leeks, roasted tomatoes and peas in a mushroom stock.

Fischer farms ground beef cooked to order and served on a bun with a fried egg, braised pork belly, charred scallion relish, arugula, and hoisin sauce. Served with mashed potatoes and a vegetable.

Roasted crimini and portabella mushrooms blended with garlic, mozarella, and parmesan cheese in a ravioli noodle. Served with a spicy tomato sauce with roasted onions. Fennel, grilled broccoli rabe, and spinach.

Boneless skin on chicken thighs baked in a salt crust then glazed with a pomegranate and sage reduction. Served with roasted potatoes and vegetable.

Vegan. Vegan "meatballs" made with quinoa, black beans, onions, and peppers, served over arugula and herbed orzo with an orange-cranberry chili sauce.

Locally made bettini pasta tossed with roasted crimini mushrooms, confit shallots, arugula, and parsnips in a roasted garlic cauliflower alfredo sauce. Topped with a hazelnut crisp.

Same as above with the addition of Italian seasoned sausage.

Sherry roasted acorn squash filled with roasted potatoes and leeks, sauteed asparagus, and wilted arugula in a green pepper pea puree, topped with spicy candied walnuts and a chiffonade of fresh basil.

Roasted rainbow carrots and cauliflower, spinach, sun dried tomatoes, and red onions tossed with lentils in a roasted garlic and thyme oil and covered with a fried egg.

Duroc bred pork tenderloin medallions brined in apple cider, pan seared, cooked medium, and served over a warm salad of roasted potatoes and pears, arugula, and fennel. Finished with an orange balsamic reduction.

Vegan. House made seitan sausage with asparagus, peas, charred scallions, roasted tomatoes, roasted cauliflower, and baby kale tossed with a toated pecan and kale pistou.

Gluten free, vegan. Salad of soba noodles dressed with a sesame peanut dressing and tossed with snap peas, edamame, pickled carrots, roasted bell peppers, leeks, and cilantro.

Same salad as described above with the addition of sauteed shrimp.

Chopped salad of romaine lettuce and baby kale, roasted crimini mushrooms, pickled cauliflower, dried apricots, chickpeas, grapes, capers, salami, and bleu cheese tossed in red wine vinaigrette.

Same as above with grilled chicken breast.

Same as above with our grilled fresh salmon filet.

Homemade cornbread covered with braised black-eyed peas and collard greens, roasted cherry tomatoes, roasted carrots, and raisins. Finished off with a toasted cumin and chili yogurt.

Turkey cutlets in a bacon fat confit, seared and served over sweet potato pancakes. Finished with an ancho smoked cranberry relish and served with a vegetable.

Aborio rice slow cooked in vegetable stock with the addition of fresh market vegetables.

Beans slow cooked with carrots, celery, onion, and fresh herbs. Topped with toasted garlic bread crumbs, braised pork belly, roasted pulled duck, and lamb chops.

Braised beef and mushrooms in tabgy sour cream sauce served over egg noddles. Comes with a vegetable.

Twin boneless pork chops topped with sauerkraut and served with boiled red potatoes and vegetable.

Linguine tossed with sauteed fresh spring vegetables. Topped with shaved parmesan cheese.

Irvington's very own burger. 5 oz of hand formed fresh, lean ground beef patty topped with sharp cheddar cheese, sauteed onions, lettuce and deli mustard. Served with your choice of two sides.

Irvington's very own burger. 5 oz. of hand formed fresh, lean ground beef patty topped with sharp cheddar cheese, sauteed onions, lettuce, deli mustard and bacon. Served with your choice of two sides.

House made, vegetarian burger made with black beans, rice, eggs, sauteed onions, red bell pepper and corn. Topped with guacamole, chopped romaine, ranch dressing and grape tomatoes. Served with your choice of one side.

House made, vegetarian burger made with black beans, rice, eggs, sauteed onions, red bell pepper and corn. Topped with guacamole, chopped romaine, ranch dressing and grape tomatoes on a kaiser roll. Served with your choice of one side.

Vegetable of the day.

One scoop.

One scoop.

A vegetarian version of the New York with Swiss cheese cucumber, onion, broccoli slaw, and Thousand Island dressing on pumpernickel bread.

Romaine lettuce tossed with house-made croutons and our own version of a traditional Caesar dressing garnish with shaved Parmesan and anchovies.

Served with grape tomato and cucumber.

Whipped feta cheese, cream cheese, butter pressed into layers with roasted red peppers, and house-made basil pesto.

Six jumbo shrimp with our spicy homemade sauce.

Served with grape tomato and cucumber.

Baby spinach, kale tossed with house-made croutons, dried fruit, bacon, and toasted pine nuts in a honey-lemon vinaigrette.

Romaine lettuce tossed with house-made croutons and our own version of a traditional Caesar dressing garnish with shaved Parmesan and anchovies.

Six oz boneless chicken breast dredged in seasoned bread crumbs, browned in olive oil, and finished in the oven. Served with your choice of two side items.

Fresh, local ground beef mixed with sauteed onions, oatmeal, eggs, and seasonings. Topped with beef gravy and served with your choice of two side items.

Irvington's burger. Made with Fischer farms fresh ground beef, hand-formed, grilled, topped with sharp Cheddar cheese, sauteed onions, lettuce, and deli mustard. Served with your choice of two side items.

Freshwater filet dredged I seasoned flour and pan-fried until golden brown. Served on your choice of bread with tartar sauce and lettuce. Comes with one side item.

Vegan, a house-made burger made of roasted mushrooms, rice, baby kale, cornflour, and flaxseed. Topped with fresh onions, kale, and Pepito pistou. Served on your choice of bread with one side item.

Spinach wrap spread with wasabi mayonnaise, smoked salmon cucumber, asparagus, and mixed baby lettuces.

Roast beef, Turkey, ham, deli mustard, and your choice of sharp Cheddar, Swiss, or provolone cheese on one of our fresh bread.

Turkey, corned beef, Swiss cheese, coleslaw, and Thousand Island dressing on pumpernickel bread.

A vegetarian version of the New York with Swiss cheese cucumber, onion, broccoli slaw, and Thousand Island dressing on pumpernickel bread.

Provolone cheese, deli mustard, and leaf lettuce.

Sharp Cheddar cheese, horseradish mayonnaise, and leaf lettuce.

Swiss cheese, deli mustard, and leaf lettuce.

Sharp Cheddar, Swiss, and provolone.

4 pieces of dad's crunchy chicken, or mom's meatloaf with your choice of 2 side items, and 4 made from scratch cookies.

Blistered green beans, bell peppers, mushrooms, onions, grape tomatoes, toasted cashews sauteed together, tossed in an orange allspice glaze and served over basmati rice.

Roasted onions, broccoli, Brussel sprouts tossed in tomato sauce, topped with ricotta, and mozzarella cheese. Baked until bubbly, served with Italian sausage, and ground beef meatballs.

Cilantro lime marinated sirloin steak, cooked to order, sliced and topped with a pineapple or avocado salsa. Served with lime cream scallion roasted potatoes and asparagus.

Fischer farms ground beef, grilled to order, served on a bun, topped with a braised leek or taleggio cheese spread, and pickled peppers on a bed of arugula. Served with macaroni, cheese, and a vegetable.

Call for our current preparation of our fresh, and sustainably raised salmon filet. Served with herbed rice and sauteed asparagus.

Freshwater filet dredged in seasoned flour and pan-fried until golden then topped with a fresh garden compound butter. Served with herbed rice.

Marinated pork tenderloin served over a warm salad of fennel, roasted mushrooms, hearts of palm, arugula, and farro tossed in a mustard vinaigrette. Garnished with toasted pecans.

House-made vegetarian black bean burger topped with guacamole, lettuce, ranch dressing, and grape tomatoes.

Served with mashed potatoes and a vegetable.

Served with gravy, mashed potatoes, and a vegetable.

Made from scratch cookies. White chocolate, butterscotch, and semi-sweet.

Made from scratch cookies.

Made from scratch cookies.

Made from scratch cookies.

Made from scratch cookies. Oatmeal with dried cherries, blueberries, cranberries, and walnuts.

Top a brownie with your choice of one of our ice creams and maybe some caramel or chocolate sauce.

Feta cheese, cream cheese and butter whipped and spread into layers incorporated with roasted red peppers and basil pesto. Served with fresh baked bread. The perfect appetizer for two or more people or as a meal by itself.

Smoked salmon, cucumber, asparagus, curly endive and wasabi mayonnaise rolled into a spinach wrap, sliced and served with an orange ginger dipping sauce. The perfect size for sharing.

Six large steamed shrimp served with our flavorful sinus clearing cocktail sauce. This one you won't want to share.

Rustic style soup with chunks of tomato and an intense basil flavor.

A mix of baby lettuces and greens, grape tomatoes and sliced cucumber served with your choice of our made in house balsamic vinaigrette or dill ranch dressing.

Chopped romaine lettuce tossed with house-made classic Caesar dressing and home-made croutons and topped with shaved parmesan cheese.

Baby spinach and kale tossed with house-made croutons, dried fruit, bacon and toasted pine nuts in a honey-lemon vinaigrette.

Angus beef tenderloin cooked to order served o a warm salad of tomato, baby kale and roasted garlic with a red wine demi-glace. Served with mashed potatoes and your choice of vegetable.

Pasta spirals tossed with curried peas, pickled Swiss chard, sweet corn, onions, grilled zucchini and squash in a cauliflower alfredo sauce. Comes with soup or a salad.

Northern lakes walleye fillet in a light coating of seasoned flour which is pan fried. Topped with a warm roasted shallot and bacon vinaigrette and served with our blend of white and wild rice along with your choice of vegetable.

Duroc bred pork medallions pan seared, cooked medium and topped with a mushroom bourbon cider sauce. Paired with roasted apple savory bread pudding and a vegetable.

Served with herbed rice and sauteed asparagus.

6 ounce boneless chicken breast coated with savory bread crumbs, browned in olive oil and finished in the oven. Served with garlic mashed potatoes and your choice of vegetable.

Made with lean ground beef from mixed with sauteed onions, oatmeal, eggs and spices. Served with beef gravy, mashed potatoes and your choice of vegetable.