Ivans 2019 Menu

APPETIZERS

Pan Seared Ahi Tuna and Lump Crabmeat………………………18

Lump Crabmeat Cocktail ………………………Single 16 Double 30

Oysters Rockefeller (6)……………………………………………………18

Maryland Crab Cake with a Lime Dijon Sauce………….………12

Spicy Hot Crab Dip………………………………………………………… 11

Baked Brie……………………………………………………………………. 11

Botta Bing Shrimp (6)……………………………………………………. 12

Grilled Shrimp (6)…………………………………………………………. 12

Shrimp Cocktail (6)……………………………….Single 11 Double 20

Fried Calamari………………………………………………………………. 7

Spicy Sautéed Mushrooms………………………………………………. 6

Onion Ring Half Loaf     ………………………………………………..….4

 

SOUPS

Beer and Cheese Soup served in a Bread Bouille…………………8

Crock of Onion Soup…………………………………………………………6

 

FEATURED ITEMS

Baked Escargot (appetizer)

      Served in a Cognac Garlic Sauce…………………………………14

Lobster Bisque (soup)

      Served in a Bread Bouille……………………………………………14

Pan Seared Duck Breast*

     With a Bing Cherry and Port Wine Sauce……………………..32

Pan Seared Parmesan Encrusted Cajun Red Snapper

     With a Beurre Blanc Sauce………………………………………….28

Grilled Swordfish

     With Lemon and Basil Butter………………………………………28

Shrimp and Grits

     A Charleston Tradition with an Ivan’s Flair…………………26

 * Consumer Advisory *
Consuming raw or undercooked meat, eggs, poultry or seafood
increases your risk of contracting a food borne illness.

STEAKS

New York Strip*

     14   oz. Cut………………………………………………………………… 36

Ribeye*        

     14   oz. Cut………………………………………………………………… 36

Filet Mignon*

     6 oz. Petite Cut……………………………………………………………28

     10 oz. Center Cut…………………………………………………………42

Prime Rib* (available on Thurs. Fri. and Sat.)

                         May only be ordered Rare to Medium

     14   oz. Cut…………………………………………………………………..36

     10   oz. Cut…………………………………………………………………..28

Our Certified Black Angus Beef is aged for up to forty days.  Then the Steaks are hand cut daily, seasoned just right and grilled. We believe that a truly

Good Steak should be charred on the outside and cooked no more than medium on the inside to maintain its best flavor and tenderness.

We prefer not to cook our Steaks past medium.   However, if you must order your Steak medium-well or well-done, do so at your own risk as we cannot guarantee the quality.

 

                Rare    ………………..……….Red inside with cool center

               Medium Rare ………………...Red inside with warm center

               Medium …………………..….Light Red to Pink inside

              Medium Well …………..…… Slight hint of Pink

              Well Done …………………No Pink (May we suggest the Chicken)    

Here at Ivan’s we use only the highest quality and freshest ingredients.

If you have any dietary concerns please make your server aware.

We do use peanut oil and Karo syrup in some of our cooking.

RIBS, CHICKEN, KABOBS,

DUCK, and PORK CHOPS

Baby Back Ribs                                        

     Half Rack……………………………………………………………………19

     Full Rack…………………………………………………………………….25

     Baby back ribs grilled with our own special barbecue sauce.    

Grilled Breast of Chicken…………………………………………………16  

     10 ounce boneless, skinless breast of chicken, grilled slowly and basted

     with your choice of Barbecue, Italian style, Jamaican Jerk, or Cajun.

Beef Kabobs*………………………………………………………………….28

     Grilled seasoned pieces of tenderloin beef, bell peppers, onions,

     and mushrooms. This item has limited availability.

Center Cut Pork Chops ( two 8 oz. cuts)*…………………………. 24

     Grilled Center Cut Pork Chops served with a Mango Chutney.

Peking Duck Half………………………………………………………….. 29

       A Half Duck baked and served with an Orange Sauce.

                                                                

SEAFOOD

Lobster Tail ………………………………………………………………….. 36

   A broiled 8 ounce Lobster tail. Served with clarified butter and Lemon.

Twin Lobster Tails…………………………………………………………. 42

     Two 5 ounce Lobster Tails. Served with clarified butter and Lemon.

Shrimp Your Way………………………………………………………….. 21

     10 large shrimp served – Grilled, Fried, Blackened, Steamed (hot or cold),

     Cajun, Barbecued, or Louisiana Style.

Pan Seared Tuna*…………………………………………………………. 26

   A 8 oz portion of Ahi Tuna encrusted with Sesame Seeds

   and topped with a Ginger Sauce.

Salmon Filet with a Lime Sauce……………………………………… 26

   A 8oz portion of Salmon grilled and topped with a Lime Dijon sauce.

Blackened Mahi Mahi……………………………………………………. 28

   A 8 ounce portion of Mahi served over a bed of sautéed tomatoes,

   artichoke hearts, and asparagus topped with a Citrus Cream Sauce.

Grilled Scallops with a Citrus Sauce ……………………………… 32

   U-10 Scallops grilled and served with a Citrus Cream Sauce.

    

SURF AND TURF

 Filet* & Lobster Tail

     6 ounce Filet and a 5 ounce Lobster Tail………………….…..48

   10 ounce Filet and a 8 ounce Lobster Tail………………………67

Filet* & Shrimp

     6 ounce Filet and 5 large Shrimp………………………….………38

   10 ounce Filet and 5 large Shrimp………………………………….52

 

COMBINATIONS

The following items may be added to your entrée choice.

Half Rack of Baby Back Ribs ……………………………………………14

Half Breast of Grilled Chicken Your Way …………………………..7

Shrimp Your Way (6) ………………………………………………………12

Grilled Scallops Half Order ………………………………………….…14

Lobster Tail 5oz………………………………………………………………24

Lobster Tail 8oz………………………………………………………………31

 

SIDE ITEMS 

House Salad ……………….……….5            

Baked Potato……….……………….3

Steamed Chef’s Vegetable ……..3            

Garden Blend Rice ……………..…3

Seasoned Waffle Fries …………..3             

Sautéed Asparagus……………..…8

Sautéed Mushrooms……………….6          

Sautéed Onions and Peppers…..6

 

All of our Entrées are served with a House Salad (Garden or Caesar)            
Any entrée that does not have it’s own side you will be given a
choice of a Baked Potato, Fries, Sweet Potato Fries,
Rice, or Chef’s Vegetables.

Sautéed Asparagus, Sautéed Mushroom, or Sautéed Onions and Peppers may be substituted for a regular side with a $3.00 up charge.

Split Plates – We will be happy to split your entrée for $6. Extra regular side and salad.

Salad Dressings:

Vinaigrette, Blue Cheese, Ranch, Italian, Thousand Island, Honey Mustard, Parmesan Peppercorn, French, Roasted Red Pepper Vinaigrette, and Fat Free Ranch.

 

An 18% Gratuity may be added to separate checks,

Teenagers or younger children without an adult and parties of six or more.

Only One Celebration Dessert per table is allowed for Birthdays and Anniversaries.

Ivan’s Restaurant founded in 1989. The restaurant’s name comes from our father (Joe Ivan) who loved good food but hated having to drive an hour to get it, so, we decided to build Ivan’s here in our home town. Our goals are to serve great steaks, seafood, ribs, and chicken with the highest quality, to give the best service possible, and to do it in a very relaxing and casual atmosphere. We all are here to ensure these goals and offer you an open line to let us hear what we can do to make your dining experience more enjoyable.
Joe Sims, General Manager

Gift Certificates available in any denominations.

We honor all Visa, MasterCard, American Express, and Discover.
We cannot accept Personal Checks.
Our Main Dining Room is seated on a first come first serve basis. For groups of 8 or more we do ask that you call us in advance so that we may prepare a table for you. We do have a private dining area that can seat up to 22 people.

This area must be booked a week in advance. For more information or comments please feel free to call us daily between 3:00 – 9:00 PM Tuesday through Saturday.

704-637-2000
2024 Old Mocksville Road
Salisbury  NC

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