Lunch & Dinner Menu

CLOUD NINE LOUNGE

Relax at Cloud Nine Lounge at the Sheraton Hartford Hotel at Bradley Airport


APPETIZERS

Caprese Salad^ 14
baby mozzarella, grape tomato, prosciutto, and pesto over crostini with balsamic and EVOO drizzle

Wings 15
served with bleu cheese, celery, buffalo, BBQ, sweet chili, teriyaki

Prince Edward Island Mussels 16
mussels with spicy white wine sauce served with toast point

Hummus Plate 13
served with cucumber, red pepper, carrots, celery, grilled pita

BBQ Chicken Flatbread 12
caramelized onion flatbread with shredded mozzarella

Fried Calamari 14
breaded calamari and cherry peppers served with a roasted garlic aioli

Spring Vegetable Salad 14
shaved baby courgettes, asparagus, watermelon radish, toasted pignoli nuts tossed in fresh herbs and dressed in house dressing


STARTERS

Soup of the Day 6
Chef’s choice house made

French Onion Soup 7
house-made soup with caramelized onions and topped with a crusty baguette and provolone

Mixed Green Salad 6
cucumbers, grape tomatoes, shredded carrots

Caesar Salad 6
romaine lettuce, croutons, parmesan

Spinach Salad 6
strawberries, candied pecans, goat cheese crumbles


ENTRÉE SALADS

Caesar Salad 12
romaine lettuce, croutons, parmesan

Spinach Salad 10
strawberries, candied pecans, goat cheese crumbles

Mixed Green Salad 12
cucumbers, grape tomatoes, shredded carrots

Salad Enhancements
chicken 6 | salmon 6 | shrimp 7 | steak 8


LITE FARE ENTRÉES

Ruben Sandwich 16
corned beef, sauerkraut, 1000 island dressing, Swiss cheese, rye bread, served with hand-cut fries

Grilled Chicken Sandwich 16
provolone, lettuce, and tomato on a brioche bun served with hand-cut fries

12” Cheese Pizza 16
add additional toppings +1
onion, pepperoni, bacon, peppers, mushrooms
also available: chicken 6 | shrimp 7

Chicken Tenders 14
served with hand-cut fries and choice of sauce: buffalo, BBQ, sweet chili, teriyaki

*Bradley Burger 17
cheddar cheese, lettuce, and tomato on a brioche bun served with hand-cut fries

Impossible Burger 16
plant-based burger with lettuce and tomato on a brioche bun served with hand-cut fries


ENTRÉES

Grilled Pork Chop 29
grilled pork chop with sautéed baby carrot and zucchini, topped with a herb and citrus gremolata

Pasta Primavera^ 21
penne with basil pesto, zucchini, squash, tomato, asparagus, and parmesan

*Grilled New York Strip 39
grilled 12oz New York strip with grilled asparagus, roasted fingerling potatoes, topped with balsamic Cipollini onions

Baked Norwegian Cod 25
herb breadcrumb topped cod over vegetable couscous with tomato beurre blanc

*Seared Atlantic Salmon 28
bourbon and brown sugar glazed salmon over potato hash and broccoli rabe

Bouillabaisse 36
sautéed calamari, mussels, shrimp, cod, and salmon served with charred corn in a saffron tomato broth topped with toasted crostini

Half Roasted Chicken 24
half roasted chicken over roasted root vegetables with rosemary jus


SIDES

Asparagus 6
Broccoli Rabe 6
Fingerling Potatoes 6
Roasted Root Veggies 6
or 3 in place of fries with sandwich

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
^Contains nuts

*For your convenience, an 18% gratuity will be added for parties of six or more.