PARTICIPATING RESTAURANTS


Sahm’s Place

Sahm's Place in Broad Ripple has been a neighborhood favorite for decades. Whether you're craving a juicy burger, a fresh salad, or some flavorful tacos, we've got you covered and we've also got a house made brew to wash it all down.

2411 E 65th St, Indianapolis, IN 46220

317.202.1577

https://sahmsplace.com/

Monday 3pm-10pm, Tuesday-Thursday 11am-10pm, Friday 11am-11pm, Saturday 10am-11pm, Sunday 10am-9pm

Sahm’s Place

Three Course Lunch for One – $25

 

Appetizer (Pick One)

Spicy Garlic Cauliflower

Tossed in our spicy garlic buffalo sauce and fried.  Served with choice of ranch or bleu cheese and with carrots and celery.

Spinach & Artichoke Dip

Our house made spinach artichoke dip served hot with fresh corn tortilla chips for dipping. 

Veggie Cigars

Two cream cheese and mirepoix stuffed wontons are deep fried and served with a teriyaki sesame sauce.

Buffalo Chicken Dip

Grilled chicken blended with cream cheese, mozzarella, and buffalo sauce, topped with parmesan cheese and green onions.  Served with toasted house made focaccia bread.

 

Entree (Pick One) 

Pesto Tortellini with Chicken

Fresh grilled chicken over tri-colored cheese filled tortellini tossed with Roma tomato, our house made basil pesto, and a parmesan cream sauce.  Served with either a side Caesar or Tavern salad.

Sizzling Garlic Chicken

Herb garlic marinated chicken breast served on a sizzling cast iron skillet with cheddar mashed potatoes, American cheese and sauteed peppers and onions.

Eight Ounce Sirloin

Center cut top sirloin topped with steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.

Indiana Pork Ribeye

Pork ribeye, seasoned, and grilled to order, basted with our steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.

Atlantic Cod Parmesan

North Atlantic cod filet topped with a parmesan herb spread and baked to a golden brown.  Served over a pesto orzo salad with tomato, onions, and goat cheese.

 

Dessert (Pick One) 

Strawberry Shortcake

Fresh seasonal strawberries over warm flaky shortcake biscuits with whipped cream.

Coffee Cake Sundae

Chef Hattie’s sweet corn coffee cake topped with a summer blueberry compote, vanilla ice cream, and fresh mint.

_________________________________________

Three Course Lunch for Two- $40

 

Appetizer (Pick One to Share) 

Spicy Garlic Cauliflower

Tossed in our spicy garlic buffalo sauce and fried.  Served with choice of ranch or bleu cheese and with carrots and celery.

Spinach & Artichoke Dip

Our house made spinach artichoke dip served hot with fresh corn tortilla chips for dipping. 

Poutine

Hand cut French fries, seasoned, topped with chicken gravy, pulled pork, cheese curds, and scallions.

Focaccia Buffalo Chicken Dip

Grilled chicken blended with cream cheese, mozzarella, and buffalo sauce, topped with parmesan cheese and green onions.  Served with toasted house made focaccia bread.

 

Entree (Pick Two) 

Pesto Tortellini with Chicken

Fresh grilled chicken over tri-colored cheese filled tortellini tossed with Roma tomato, our house made basil pesto, and a parmesan cream sauce.  Served with either a side Caesar or Tavern salad.

Sizzling Garlic Chicken

Herb garlic marinated chicken breast served on a sizzling cast iron skillet with cheddar mashed potatoes, American cheese and sauteed peppers and onions.

Eight Ounce Sirloin

Center cut top sirloin topped with steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.  

Indiana Pork Ribeye

Pork ribeye, seasoned, and grilled to order, basted with our steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.

Atlantic Cod Parmesan

North Atlantic cod filet topped with a parmesan herb spread and baked to a golden brown.  Served over a pesto orzo salad with tomato, onions, and goat cheese. 

Parmesan Chicken & Bruschetta

Parmesan baked chicken topped with fresh tomatoes, basil, and balsamic vinegar.  Served with twice baked mashed potatoes and our vegetable of the day.

 

Dessert (Pick One to Share)

Strawberry Shortcake

Fresh seasonal strawberries over warm flaky shortcake biscuits with whipped cream.

Coffee Cake Sundae

Chef Hattie’s sweet corn coffee cake topped with a summer blueberry compote, vanilla ice cream, and fresh mint.

Three Course Dinner for One – $25

 

Appetizer (Pick One)

Spicy Garlic Cauliflower

Tossed in our spicy garlic buffalo sauce and fried.  Served with choice of ranch or bleu cheese and with carrots and celery.

Spinach & Artichoke Dip

Our house made spinach artichoke dip served hot with fresh corn tortilla chips for dipping. 

Veggie Cigars

Two cream cheese and mirepoix stuffed wontons are deep fried and served with a teriyaki sesame sauce.

Buffalo Chicken Dip

Grilled chicken blended with cream cheese, mozzarella, and buffalo sauce, topped with parmesan cheese and green onions.  Served with toasted house made focaccia bread.

 

Entree (Pick One) 

Pesto Tortellini with Chicken

Fresh grilled chicken over tri-colored cheese filled tortellini tossed with Roma tomato, our house made basil pesto, and a parmesan cream sauce.  Served with either a side Caesar or Tavern salad.

Sizzling Garlic Chicken

Herb garlic marinated chicken breast served on a sizzling cast iron skillet with cheddar mashed potatoes, American cheese and sauteed peppers and onions.

Eight Ounce Sirloin

Center cut top sirloin topped with steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.

Indiana Pork Ribeye

Pork ribeye, seasoned, and grilled to order, basted with our steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.

Atlantic Cod Parmesan

North Atlantic cod filet topped with a parmesan herb spread and baked to a golden brown.  Served over a pesto orzo salad with tomato, onions, and goat cheese.

 

Dessert (Pick One) 

Strawberry Shortcake

Fresh seasonal strawberries over warm flaky shortcake biscuits with whipped cream.

Coffee Cake Sundae

Chef Hattie’s sweet corn coffee cake topped with a summer blueberry compote, vanilla ice cream, and fresh mint.

_________________________________________

Three Course Dinner for Two- $40

 

Appetizer (Pick One to Share) 

Spicy Garlic Cauliflower

Tossed in our spicy garlic buffalo sauce and fried.  Served with choice of ranch or bleu cheese and with carrots and celery.

Spinach & Artichoke Dip

Our house made spinach artichoke dip served hot with fresh corn tortilla chips for dipping. 

Poutine

Hand cut French fries, seasoned, topped with chicken gravy, pulled pork, cheese curds, and scallions.

Focaccia Buffalo Chicken Dip

Grilled chicken blended with cream cheese, mozzarella, and buffalo sauce, topped with parmesan cheese and green onions.  Served with toasted house made focaccia bread.

 

Entree (Pick Two) 

Pesto Tortellini with Chicken

Fresh grilled chicken over tri-colored cheese filled tortellini tossed with Roma tomato, our house made basil pesto, and a parmesan cream sauce.  Served with either a side Caesar or Tavern salad.

Sizzling Garlic Chicken

Herb garlic marinated chicken breast served on a sizzling cast iron skillet with cheddar mashed potatoes, American cheese and sauteed peppers and onions.

Eight Ounce Sirloin

Center cut top sirloin topped with steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.  

Indiana Pork Ribeye

Pork ribeye, seasoned, and grilled to order, basted with our steak herb butter.  Served with twice baked mashed potatoes and our vegetable of the day.

Atlantic Cod Parmesan

North Atlantic cod filet topped with a parmesan herb spread and baked to a golden brown.  Served over a pesto orzo salad with tomato, onions, and goat cheese. 

Parmesan Chicken & Bruschetta

Parmesan baked chicken topped with fresh tomatoes, basil, and balsamic vinegar.  Served with twice baked mashed potatoes and our vegetable of the day.

 

Dessert (Pick One to Share)

Strawberry Shortcake

Fresh seasonal strawberries over warm flaky shortcake biscuits with whipped cream.

Coffee Cake Sundae

Chef Hattie’s sweet corn coffee cake topped with a summer blueberry compote, vanilla ice cream, and fresh mint.