Golden fried chicken wings tossed with a choice of housemade buffalo or maple BBQ.
Reamy blend of crab, cheeses, and scallions, baked with white cheddar and served with old bay seasoned potato chips, warmed naan and celery.
Chilled sushi-grade yellowfin tuna, served rare with Asian slaw, and a sriracha aioli drizzle.
Fried tater tots topped with chorizo sausage, nacho cheese sauce, fresh pico de gallo, avocado, sour cream, and scallions.
A creamy blend of cheeses, spinach, and artichokes, served in a sourdough bread bowl with tortilla chips and cucumber slices.
Golden-fried rings, tentacles, and banana peppers. Served with a side of sweet chili sauce.
Crispy dill pickle chips, served with a side of honey mustard and sriracha aioli.
Lightly fried shrimp, tossed in a spicy-sweet chili sauce, garnished with broccoli slaw.
Layers of corn tortilla chips, pulled bbq chicken, black beans, corn, nacho cheese sauce, bbq sauce, ranch, and banana peppers.
Smoked provolone, prosciutto, cucumbers, pickles, sesame-crusted goat cheese, a fresh mozzarella and artichoke salad with roasted red peppers and basil. Served with fig jam, fresh berries and toasted.
A mildly sweet cream of tomato soup with a hint of garlic and parmesan.
Shredded chicken and blue cheese, topped with cheddar and finished with a drizzle of ranch and buffalo.
White cheese sauce, shredded Monterey Jack, and cheddar, thin-sliced potato, applewood smoked bacon and scallions.
Fig jam, caramelized onions, prosciutto, and goat cheese, topped with lemon oil and arugula, garnished with fresh ground pepper.
Pesto, sliced tomatoes, and fresh mozzarella, finished with a balsamic reduction and basil.
Iceberg lettuce and baby arugula with cucumbers, banana peppers, red onions, olives, grape tomatoes, and roasted red peppers, tossed in a red wine vinaigrette.
Shredded kale, brussels sprouts, broccoli, cabbage, radicchio, carrots and golden beets with arugula, toasted pumpkin seeds and diced gala apples, tossed in a whole grain mustard vinaigrette, topped with goat cheese.
Thick sliced beefsteak tomato and red onion, stacked with artisan greens and sirloin steak, finished with housemade steak sauce, blue cheese crumbles, applewood smoked bacon and a balsamic reduction.
Crisp romaine hearts and housemade seasoned croutons, tossed in a housemade caesar dressing and topped with shaved parmesan.
Iceberg wedge topped with applewood smoked bacon, blue cheese crumbles, grape tomatoes, red onions, housemade blue cheese dressing, everything seasoning, and a balsamic reduction.
Fried chicken, artisan mix, corn, black beans, grape tomatoes, applewood smoked bacon, avocado, white cheddar and banana peppers, tossed in a housemade ranch and finished with a BBQ drizzle.
Grilled 8 oz. certified Angus beef burger, served with your choice of cheese, lettuce, tomato, and red onion, served on a toasted bun.
Grilled 8 oz certified Angus beef burger, American cheese, applewood smoked bacon, fried egg, smashed tater tots, caramelized onions and demi-glace, served on a toasted bun.
Pan-seared turkey burger served on a toasted bun and topped with smoked provolone, roasted red pepper aioli, lettuce, tomato, and onion.
A cajun-seared salmon burger, served on a toasted bun with artisan mix, Asian slaw, and sriracha aioli.
Slow cooked pulled pork, sliced ham, swiss, honey mustard, and fried pickles, served on grilled thick ciabatta.
Certified Angus beef shaved steak, caramelized onions, green and red peppers, smothered with American cheese, served in a crusty sub roll.
Lightly fried or grilled chicken topped with swiss, shaved ham, honey mustard, lettuce, and tomato, served on a pretzel bun.
Slow cooked pulled pork, tossed in bbq, served on a pretzel bun with coleslaw, pickles, cheddar, and crispy onion strings.
Three tacos with cajun seasoned fried cod, rice salad, and Asian slaw, served on warmed tortillas, finished with sriracha aioli.
Sliced cajun tuna, served rare, over jasmine rice with avocado, shaved cucumber and honeydew melon, finished with a soy-ginger dressing.
Sautéed chicken tossed with pesto cream sauce, roasted tomatoes, artichokes, and fettuccine pasta, topped with parmesan.
Pan-seared salmon over chilled Asian noodle salad, topped with sesame seeds and sriracha aioli.
Fried chicken topped with pesto, Reggiano, mozzarella, and roasted tomatoes, finished with a balsamic reduction, served with an artisan green salad.
A rich cheese sauce tossed with cavatappi pasta, topped with bbq pulled pork, onion strings, and bbq crumbles, finished with BBQ and ranch.
Fried chicken served with sautéed gnocchi and spinach, tossed in a lemon caper parmesan butter sauce with fried sage.
Grilled bone-in pork chop served over garlic mashed potatoes and broccoli slaw, topped with a bang-bang sauce and sesame seeds.
Cajun seasoned sirloin steak topped with an herb and garlic infused chimichurri sauce, served with seasoned french fries.
Sautéed shrimp tossed with linguini, roasted tomatoes, basil and shaved parmesan in a lemon garlic butter sauce, served with garlic ciabatta.
Blackened swordfish served over a chilled rice salad and arugula tossed in citrus oil, finished with a grilled lime.
A mixture of ground beef, pork, and veal, served over roasted garlic mashed potatoes and broccoli, topped with crispy onion strings and a smoky glaze.
Baked seasoned cod wrapped with prosciutto, served over parmesan risotto and broccoli, finished with a lemon butter sauce.
North atlantic cod fried in seasoned flour, served with french fries, accompanied by tartar sauce and coleslaw.
North Atlantic, oceanic raised. Prepared Cajun-style or grilled with garlic butter.
East coast, line-caught. Prepared Cajun-style or grilled with garlic butter.
Sustainably raised with no antibiotics, phosphates or preservatives. Prepared oven-roasted with garlic butter.
12 oz of bourbon marinated certified Angus beef steak tips, finished with a whiskey glaze.
12 oz. 28 days aged, certified Angus beef new york strip brushed with 110 steakhouse butter.
14 oz. 28 day aged, certified Angus beef ribeye brushed with 110 steakhouse butter.
Broccoli, mushrooms, onions, green and red peppers, tossed with cavatappi pasta in a pomodoro sauce. Available vegan.
A blend of goat and American cheese on griddled ciabatta with roasted garlic aioli, accompanied by a mildly sweet cream of tomato soup.
100% plant-based burger served on a pretzel bun, topped with lettuce, tomato, and red onion, accompanied by the choice of one side. Available vegan.
Sautéed linguini noodles tossed with broccoli, carrots, cucumbers and red peppers, finished with sriracha aioli. Available vegan.
Red pepper aioli, red onion, roasted red peppers, sliced olives, shaved cucumber, and arugula, wrapped in a warmed naan. Available vegan.
Roasted tomatoes, artichokes and cavatappi pasta, tossed in a creamy pesto sauce, and finished with shaved parmesan.
A warmed gluten-free, flourless chocolate cake served with a mixed berry puree, fresh berries, and housemade hot fudge.
Iceberg lettuce and baby arugula with cucumbers, banana peppers, red onions, olives, grape tomatoes, and roasted red peppers, tossed in a red wine vinaigrette.
A cajun-seared salmon burger, served on a gluten-free bun with artisan mix, Asian slaw, and sriracha aioli.
A warmed fudge brownie topped with vanilla bean ice cream and housemade hot fudge finished with whipped cream and crushed oreo.
Warm baked apples topped with cinnamon granola crumble, sea salt caramel sauce and vanilla ice cream.
A warmed fudge brownie, peanut butter cup ice cream, housemade hot fudge and Reese's chunks.
Toasted coconut and graham cracker crumble, topped with a key lime custard and fresh whipped cream, finished with toasted coconut, a lime wheel and zest.
Topped with fresh berries and mixed berry coulis.