Crock of chef's daily creation.

#1 signature appetizer since 2006. 2 rolls with a blend of chicken, black beans, fire roasted corn, pepper jack cheese and pico de gallo, hand-rolled and deep fried, served with chipotle ranch.

Dill pickle spears hand battered in a panko crust, deep fried and served with sides of boom boom and honey mustard sauces.

Jumbo coconut crusted shrimp, crispy-fried with a mango-pineapple dip.

Two large Maryland-style housemade cakes finished with roasted pepper aioli and garlic basil oil.

Lightly battered rings and tentacles, crispy fried, served with a cocktail aioli.

Baked roasted poblano pepper stuffed with black beans, roasted cornand red peppers with spicy marinara, topped with pepper jack cheese.

Hand cut and breaded boneless breast chicken strips tossed in your choice of sauce, served with bleu cheese and celery sticks.

Gluten-free. Sesame or blackened seared rare and sliced, finished with balsamic glaze and wasabi-soy drizzle.

One stuffed with a blend of imported cheeses and bacon, served over vodka-tomato cream sauce.

6 casino style clams baked and served with lemon and crispy bacon.

Iceberg wedge with roma tomatoes, red onions and croutons with blue cheese-red wine vinaigrette.

Buffalo chicken strip bites served atop chopped romaine lettuce with diced carrots, celeryand red onion tossed with a choice of ranch, Parmesan cheese or bleu cheese, bleu cheese crumbles.

Chopped romaine topped with caesar dressing and Parmesan cheese, side of croutons, roma tomatoesand a Parmesan cheese crisp.

#1 signature salad since 2006 mixed greens, shaved carrots, granolaand diced pears with a dressing of choice.

Sliced roasted beets stacked with herb infused goat cheese atop fresh baby spinach with cherry balsamic vinaigrette and toasted walnuts.

#1 selling steak entree filet, atop buttermilk mashed potatoes and choice of vegetable with a traditional bordelaise sauce or house maitre d butter.

Rib eye atop buttermilk mashed potatoes with choice of vegetable with a traditional bordelaise sauce or house maitre d butter.

Our signature meatloaf topped with housemade marinara and mozzarella cheese served over linguine.

Flat iron seared Atlantic salmon on a bed of Parmesan risotto, grilled asparagus and a lemon basil cream sauce.

Fire roasted poblano peppers, caramelized onions, roasted corn tossed with linguine in a tequila cream sauce.

Blend of beef and veal, our signature comfort dish is served with buttermilk mashed potatoes and glazed carrots.

Tender veal cutlets, pan-fried over Parmesan risotto with a cabernet demi-glace, baby spinach, roasted red peppers and goat cheese crumbles.

Crispy fried, corn flake crusted, Southern style chicken over loaded mashed potatoes with sauteed corn and country gravy.

Two large housemade cakes accompanied with vegetable risotto, grilled asparagus finished with roasted pepper aioli and garlic basil oil.

Lightly seasoned, pan seared snapper topped with a creole salsa paired with a side of penne pasta tossed with a brown butter garlic spinach.

#1 selling seafood entree seared diver scallops served golden brown on a bed of vegetable risotto, with honey mustard sauce and grilled asparagus.

Tenderloin tips slow braised with carrots, celery, potatoesand onion in a savory sauce over a nest of butternut squash mashed potatoes.

Sesame seared ahi tuna rare sliced on a bed of vegetable risotto with a wasabi-soy drizzle.

Warm blueberries with a brown sugar streusel topping with vanilla ice cream.

Peanut butter mousse covered with chocolate ganache and white chocolate crumbles.

Very chocolate brownie served warm with vanilla ice cream.