Spiral cut chips topped with bacon, tomatoes, gorgonzola cheese and scallions. Drizzled with balsamic glaze.

Six crispy buffalo chicken pierogis with house ranch.

Fresh Wisconsin cheese curds lightly breaded and fried served with marinara sauce.

20oz.

20oz.

Fontina, Gorgonzola, and Parmesan cheeses over fig preserves. Topped with toasted walnuts, fried sage, and balsamic glaze.

Spinach, artichoke hearts, goat cheese with grilled chicken, diced tomatoes, and parmesan cheese.

All-natural chicken sauteed, oven-roasted tomatoes, grilled artichoke hearts and scallions in a lemon cream sauce tossed with cavatappi pasta.

Cheddar grits with roasted tomatoes.

Slow-roasted carrots, celery, and onions with shredded beef in a rich demi-glace over mashed potatoes.

Sauteed shrimp, cavatappi pasta tossed in brandy cream sauce.

Cheese tortellini, seasonal summer vegetables, tossed with a blush sauce.

2 pieces. Crispy blazin' shrimp soft tacos with shredded romaine, and scallions.

2 pieces. Lettuce, oven-roasted tomatoes, provolone cheese, and Bama sauce.

Grilled all-natural chicken breast with Gruyere cheese and French mayonnaise on a French baguette.

Shaved Beef, Gruyere cheese and horseradish sauce on a French baguette. Served with au jus. Cleveland Style - Caramelized Onions, Sauteed Mushrooms, and pickled shishito peppers for an additional charge.

Crispy chicken tenders dipped in southern style sweet and spicy sauce, American Cheese, ranch dressing, pickles, and coleslaw.

Thick cut bacon, tomato, spring greens, white cheddar cheese fried egg, and basil aioli on toasted sprouted multigrain bread.

Corned beef piled high, sauerkraut, Gruyere cheese, and thousand island dressing on grilled marble rye.

Grilled tuna salad, Gruyere cheese, lettuce, tomato, and mayonnaise olled marble rye.

Grilled chicken, bacon, spring greens, tomato, basil aioli, avocado on a brioche bun.

Fried, grilled, or blackened Lake Erie walleye served on a brioche bun with lettuce, tomato, onion with lime tartar sauce.

Feeds 4-6 people. Spring green salad with tomato, carrots, cucumbers, ranch and Italian dressing, 20 chicken tenders, ketchup, honey mustard, and ranch. Choice of 4 sides.

Feeds 4-6 people. Spring green salad with tomato, carrots, cucumbers, ranch and Italian dressing, 4 half slabs of ribs choice of 4 sides, rolls, and butter.

Feeds 4-6 people. Spring green salad with tomato, carrots, cucumbers, ranch and Italian dressing. 2ea 1/2 slabs of ribs 10ea chicken tenders. Choice of 4 sides.

Feeds 4-6 people. Spring green salad with tomato, carrots, cucumbers, ranch and Italian dressing, 4ea orange mimosa glazed chicken breasts, rolls, and butter. Choice of 4 sides.

Feeds 4-6 people. Spring green salad with tomato, carrots, cucumbers, ranch and Italian dressing, 4ea lemon rosemary glazed chicken breasts, rolls, and butter. Choice of 4 sides.

Feeds 4-6 people. Spring green salad with tomato, carrots, cucumbers, ranch, and Italian dressing, 6 slices grilled meatloaf, rolls, and butter. Choice of 4 sides.

Feeds 4. four brioche buns, 4 half burger patties, lettuce, tomato, red onion, mayonnaise, ketchup and mustard. Choice of 4 sides.

Feeds 4-6. Diced grilled chicken, lettuce, cheese, sour cream, salsa, and tortillas. Choice of 4 sides.

Beef pot roast, potatoes, celery, onion, carrots, and demi-glace. Place in crockpot cook on Low for 8-hours. Add a spring greens salad and Mashed potatoes for an additional charge.

Pork butt seasoned and ready to cook in your crock pot. served with bbq sauce, buns, and coleslaw. Add white cheddar mac and cheese and spring greens salad for an additional charge.

Beef, onions, seasonings. Place in crock pot on low for 8 hours. Served with tortillas, lettuce, cheese, and sour cream. Add Mexican seasoned rice for an additional charge.