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Our classic corn bread served in a cast iron pan with roasted chile butter.
Six fresh oysters are served with house-made cocktail sauce and citrus mignonette on the side. Fortify your shooters with green chile vodka $5.00.
A roasted Portobello mushroom stuffed with caramelized onions, cream cheese, and parmesan cheese. Topped with toasted panko and balsamic glaze.
Herb-marinated chicken is grilled and served on a brioche bun with smoked gouda, bacon, lettuce, tomato and herb aioli. Served with your choice of French fries or Fuji apple coleslaw.
7 oz. tri-tip steak is chargrilled and served open-faced on garlic bread, topped with caramelized onion, shaved parmesan, and arugula dressed with a citrus vinaigrette.
½ pound ground chuck burger, well seasoned and pan seared; topped with your choice of cheese, house made Carolina BBQ sauce, caramelized onions and bacon on a brioche bun. Lettuce and tomato served on the side.
Crispy pancetta bits and plump prawns are sautéed and served over parmesan polenta in a white wine-herb sauce.
Spiral pasta tossed in house-made marinara; topped with parmesan cheese and fresh ricotta. Served with garlic bread.
Our version of this comfort classic made with sharp cheddar cheese, Monterey jack, smoked gouda, and diced ham; topped with toasted bread crumbs. You may substitute with Buffalo Bacon style Mac & Cheese.
A 7 oz. Tuna steak is pan seared with a sesame seed crust; served over smashed red potatoes and sauteed vegetables with a creamy ginger-miso aioli and Japanese-style pickles
An 8 ounce grilled salmon filet is served atop smashed red potatoes and Brussels sprouts sauteed in white wine, shallots and whole grain mustard; topped with a maple-red wine glaze and fried ginger.
Pan seared U10 scallops are served with smashed red potatoes, house made creamed corn, and pineapple-poblano salsas.
A Cast Iron Grill & Bar favorite ~ Jumbo shrimp, andouille sausage, bacon, and chicken are served in this classic delta dish with rice.
Rich pork belly is oven roasted with cinnamon and cloves; served with roasted Napa cabbage and apple slaw and topped with apple cider glaze and crispy sweet potatoes.
9 oz. of bacon wrapped meatloaf are smothered in brown gravy and topped with crispy onions; served with buttermilk mashed potatoes and sauteed vegetables.
11 ounces of premium "White Marble Farms" bone-in pork chop marinated in sake and miso, chargrilled and topped with a lemon-thyme pan sauce; served with buttermilk mashed potatoes and seasonal vegetables. *A gluten free entree.
Braised lamb shoulder with carrots, onions, celery, and peas; topped off with mashed potatoes, parmesan cheese, and toasted bread crumbs.
Two house made cakes of shrimp & red king crab; served with mix greens dressed in an orange vinaigrette, smoked paprika-lemon aioli and roasted red pepper sauce.
Pork ribs are smoked in a house-made BBQ rub and tossed in your choice of a tangy Carolina style BBQ sauce, sweet St. Louis BBQ sauce or a sweet and spicy rum glaze; served with sweet potato fries and coleslaw.
10 oz. tri-tip is chargrilled and topped with a house made chimichurri sauce; served with buttermilk mashed potatoes and sautéed vegetables
Butter lettuce and mixed greens are tossed with pear slices, orange segments, dried cranberries, goat cheese and cinnamon pecans, in a lemon-poppyseed dressing.
Warm, creamy brie cheese is topped with house-made mild pepper jelly; served with crostini and apple slices.
Mixed baby lettuces and julienned Fuji apple are dressed with our house made herb-balsamic vinaigrette and topped with gorgonzola cheese, candied walnuts and cucumber.
Crisp iceberg all dressed up with avocado, tomato, bacon, julienned carrots and chunky bleu cheese dressing with a balsamic reduction drizzle. A gluten free salad.
Strips of calamari breaded with seasoned panko and deep fried; served with a spicy lemon tartar sauce and a garnish salad.
Our famous bread pudding with rum soaked raisins served with a house made whiskey sauce and whipped cream.
Romaine lettuce spears tossed with our Caesar dressing; topped with fresh grated parmesan and croutons.
Braised boneless rib roast, garlic mayo, sweet & spicy onions, goat cheese and arugula on a hoagie roll.
A 12oz. ribeye steak, seasoned and chargrilled to order is topped with herb butter; served with balsamic roasted onions, goat cheese creamed spinach, and buttermilk mashed potatoes.
A 10 oz. New York strip steak, chargrilled and served with smashed red potatoes, sauteed vegetables, and a garlic-porcini mushroom puree.
An intense and fudgy cake topped with dulce de leche mousse and toasted pecans.
A pound of Atlantic black mussels, served in a chile, garlic, caramelized onion, and white wine broth and topped with cilantro. Served with garlic bread.
Creamy herbed rice with sundried tomatoes, Portobello mushrooms, and asparagus. Served with garlic bread.
An oven roasted 1/2 chicken is served with buttermilk mashed potatoes, sauteed vegetables, and a piece of cornbread; topped with southern-style black pepper.
Pan seared Mahi Mahi is topped with Alaskan red crab; served with steamed rice and sauteed vegetables; Topped with ponzu, spicy sesame aioli, and cucumber.
Creamy peanut butter cheesecake on a pretzel crust with a chocolate ganache top.
A moist, buttery cake with cinnamon caramel glaze; served with vanilla ice cream.
Silky white chocolate custard with a raspberry sauce underneath and a torched sugar crust.
House made pork meatballs tossed in a light teriyaki glaze; served over a Napa cabbage slaw.
A 8 oz. filet mignon, served with buttermilk mashed potatoes, sauteed vegetables, and your choice of sauce - chimicurri, chipotle steak sauce, soy-miso musstard or creamy horseradish. Make it Surf 'N Turf by adding 3 jumbo shrimp, for an extra charge.
1/2 pound of an 80/20 mix of ground lamb and beef, grilled to order; served on a brioche bun with dressed arugula, tomato jam, and whipped feta.
Cauliflower, broccoli, and butternut squash are oven roasted and tossed with fettucine noodles in a garlic-parmesan cream sauce; topped with toasted bread crumbs. Served with garlic bread.
Deep fried and coated with a Cajun dry rub, classic buffalo sauce, St. Louis BBQ sauce, or Thai sweet chili sauce. Served with bleu cheese dressing, celery and carrots.
A creamy dip with spinach, artichoke hearts, and roasted jalapenos; topped with toasted bread crumbs and served with crispy house-made tortilla chips.
1/2 pound ground chuck burger, grilled to order; topped with your choice of cheese on a brioche bun. Lettuce, tomato, and red onion served on the side.
House made crab and shrimp cakes on toasted sourdough bread with Meyer lemon aioli, avocado, dressed arugula and tomatoes.
A juicy hamburger with your choice of cheese; served on a brioche bun with lettuce, tomato, red onion and pickles
A grilled herb-marinated chicken breast is served on a brioche bun with house made pesto, mozzarella cheese, fresh basil leaves, tomatoes and butter lettuce.
Smoked pulled pork, house made BBQ sauce, pickles and coleslaw piled high on a brioche bun.
Sliced turkey, cucumbers, mixed greens, tomatoes, onion, avocado, and balsamic vinaigrette wrapped in a tortilla.
8 oz. tri-tip is chargrilled and placed on garlic bread, topped with caramelized onion butter, shaved parmesan and dressed arugula; served open faced.
Thin sliced roast beef, sharp cheddar cheese, crispy onions on a hoagie roll served with jus.
Thin sliced roast beef, Swiss cheese, sauteed onions, peppers, and mushrooms on a hoagie roll, served with jus.
Applewood smoked bacon, lettuce, avocado, turkey, tomatoes, and herb aioli; served on grilled sourdough.
Braised boneless rib roast, garlic mayo, sweet & spicy onions, goat cheese and arugula on a hoagie roll.
Crispy chicken, avocado, tomatoes, onions, spinach, and creamy honey mustard dressing wrapped in a tortill
Mixed baby lettuces and julienned Fuji apple are dressed with our house made herb-balsamic vinaigrette and topped with gorgonzola cheese, candied walnuts and cucumber.
Romaine lettuce spears tossed with our Caesar dressing; topped with fresh grated parmesan and croutons.
Crisp iceberg all dressed up with avocado, tomato, bacon, julienned carrots, bleu cheese crumbles and chunky bleu cheese dressing with a balsamic reduction drizzle.
Mixed greens are tossed with pear slices, oranges, dried cranberries, goat cheese, and cinnamon pecans in a lemon-poppy seed dressing.
Sauteed peppers, onions, carrots, celery, mushrooms, and broccoli in house-made stir fry sauce over steamed rice; topped with basil and sesame seeds.
Our version of this comfort classic made with sharp cheddar cheese, Monterey Jack, smoked Gouda, and diced ham; topped with toasted bread crumbs; served with garlic bread.
Fresh tomatoes, garlic, basil, capers, olive oil and a dash of balsamic vinegar are tossed with angel hair pasta; served with garlic bread.
The chef's choice of fresh fish, dipped in house made beer batter and fried crispy; served with French fries and tartar sauce.
3 of our Baja style fish tacos made with crispy fresh cod, lime crema, shredded cabbage and pico de gallo; accompanied by a small side salad. Feel free to substitute the cod with sautéed shrimp or salmon.
Strips of calamari steak, panko breaded & fried; served with French fries, Fuji apple coleslaw. and spicy lemon tartar sauce.
3 blackened chicken tacos with lime crema, shredded cabbage and pico de gallo; accompanied by a small side salad.
Our 49er chicken strips; served with French fries, Fuji apple coleslaw, and house made honey jalapeño sauce.
A lunch sized version of our famous jambalaya featuring shrimp, Andouille sausage, bacon, and chicken served in this delta classic with rice; served with garlic bread.
Our famous bread pudding with rum soaked raisins served with a whiskey sauce and whipped cream.
An intense and fudgy cake with a coconut-almond glaze, coconut buttercream frosting, and toasted coconut and almonds.
A coffee and Mexican chocolate cheesecake topped with dulce de leche.
A moist, buttery cake with a cinnamon caramel glaze; served with vanilla ice cream.
Silky white chocolate custard with a raspberry sauce underneath and a torched sugar crust.
Our classic corn bread served in a cast iron pan with roasted chile butter or honey cinnamon butter.
Six fresh oysters are served with house-made cocktail sauce and citrus mignonette on the side.
A pound of Atlantic black mussels, served in a chile, garlic, caramelized onion, and white wine broth; topped with cilantro and served with garlic bread.
Two house made cakes of shrimp and red king crab; served with mixed greens dressed in an orange vinaigrette, smoked paprika-lem-on aioli, and roasted red pepper sauce.
Warm sherried mushrooms with herbs and garlic on thick cut sourdough with goat cheese and truffl e oil.
House-made pork meatballs tossed in a light teriyaki glaze; served over a Napa cabbage slaw.
Strips of calamari breaded with seasoned panko and deep fried; served with a spicy lemon tartar sauce and a garnish salad.
Rich pork belly is oven roasted with cinnamon and cloves; served with roasted Napa cabbage and apple slaw and topped with apple cider glaze and crispy sweet potatoes.
A creamy dip with spinach, artichoke hearts, and roasted jalapeños; topped with toasted bread crumbs and served with crispy house-made tortilla chips.
Warm, creamy brie cheese is topped with house-made mild pepper jelly; served with cros-tini and apple slices.
Jalapeño halves filled with cream cheese, gorgonzola, green onions, and garlic, baked and topped with bacon bits; drizzled with chipotle ranch.
Crispy pancetta bits and plump prawns are sautéed and served over parmesan polenta in a white wine-herb sauce.
Deep fried and coated with a Cajun dry rub, classic Buffalo sauce, St. Louis BBQ sauce, or Thai sweet chili sauce; served with bleu cheese or creamy peppercorn dressing, celery, and carrots.
Our version of this comfort classic made with sharp cheddar cheese, Monterey jack, smoked gouda, and diced ham; topped with toasted bread crumbs; served with garlic bread
Tender shrimp, mushrooms, and spinach in a sherry cream sauce, topped with lemon zest; served with garlic bread
Slow braised lamb shoulder with fennel, carrots, shallots, bell peppers, and pancetta in a rich tomato sauce over pappardelle pasta; topped with parmesan and served with garlic bread.
Plump ravioli in an herb-garlic brown butter sauce with gorgonzola and toasted pecans; served with garlic bread
8 oz.
10 oz.
10 oz.
12 oz.
Rubbed in spices and smoked in-house; served with choice of BBQ sauce, house-made baked beans, and sautéed vegetables.
Pork ribs are smoked in a house-made BBQ rub and tossed in your choice of a tangy Carolina BBQ sauce, sweet St. Louis BBQ sauce, or a sweet and spicy rum glaze; served with sweet potato fries and coleslaw.
9 oz. of bacon wrapped meatloaf smothered in brown gravy and topped with crispy onions; served with buttermilk mashed potatoes and sautéed vegetables.
11 oz. of premium bone-in pork chop marinated in sake and miso, chargrilled and topped with a lemon-thyme pan sauce; served with buttermilk mashed potatoes and sautéed vegetables.
Jumbo shrimp, andouille sausage, bacon, and chicken are served in this classic delta dish with rice and garlic bread.
A 7 oz. tuna steak is pan seared with a sesame seed crust; served over smashed red potatoes and sautéed vegetables with a creamy ginger-miso aioli and Jap-anese-style pickles
Pan seared U10 scallops are served with smashed red potatoes, sauteed vegetables, and tarragon-caper beurre blanc.
An 8 oz. grilled salmon fi let is served atop smashed red potatoes and Brussels sprouts sautéed in white wine, shallots and whole grain mustard; topped with a maple-red wine glaze and fried ginger.
Blackened mahi mahi over steamed rice and sautéed vegetables; served with a mango salsa and avocado crema.