Meat filled and served with marinara sauce.
Dipped in buffalo, hot mustard or sweet and spicy.
Served with chipotle dipping sauce.
Served with tri-colored tortilla chips.
Served with pineapple sauce.
With warm cheese sauce.
Topped with our cheese sauce.
Served stacked with caramelized onions and American cheese.
Blackened chicken breast, cheese and corn. Served with sour cream.
Crab and cheese stuffed large mushrooms topped with mornay sauce.
Seasoned beef, diced tomatoes, salsa, sour cream, jalapenos and cheese sauce.
Cannelloni bites, boneless wings and onion scoops.
Fresh romaine tossed with parmesan cheese and garlic croutons.
Fresh berry poppyseed dressing, red onion and spicy pecans.
Mixed greens, provel cheese, tomato, onion and croutons with choice of dressing.
Served with cheeses, ham, turkey, onion, tomato and egg.
Mixed greens, turkey, bacon, egg, tomato, onion and crumbled bleu cheese.
Our house salad topped with grilled tenderloin and bleu cheese.
Penne pasta, chicken and broccoli tossed in tomato cream sauce.
Penne, vegetables in a light cream sauce.
Chicken, apples, berry poppyseed cream cheese, spinach and pecans wrapped in a tortilla.
On a sesame bun with smoked bacon, provolone and chilpotle sauce.
Served until 3:00 pm. Ham, turkey, lettuce, tomato, American cheeseand honey mustard on cranberry raisin toast.
Served with a side of fresh fruit.
Herb encrusted and topped with cheese and marinara sauce.
Herb breaded, stuffed with cheese, tomatoes, garlic, ham, spinach and mushrooms.
Topped with lemon beurre blanc sauce.
Topped with Barbeque sauce and Texas toast.
Boneless breast, smothered in sage pan gravy.
Baked cannelloni, chicken parmesan, linguini alfredo and cheese garlic bread.
10 Ounces medallions, topped with crispy fried onions and bleu cheese beurre blanc sauce.
8 Ounces filet wrapped in puff pastry with mushrooms.
14 Ounces ribeye topped with cabernet steak butter.
8 Ounces filet served with cabernet steak butter steak toppings: lump crab sauce, black-n-bleu, brandied peppercorn and mushrooms and provel.
Veal topped with shrimp, crab and mushrooms in a white wine and lemon butter sauce.
12 Ounces breast layered with ham and provel, topped with creamy artichoke and spinach sauce.
Basted with sweet and smokey Barbeque sauce and mustard sauce.
8 Ounces norwegian filet with a crab crust, topped with lemon butter sauce (vicki's favorite).
Fried grouper, scallops and coconut shrimp.
With 2 sides.