Dinner Menu

with banana peppers and marinara

with a sage maple horseradish glaze, arugula-apple slaw

with a mint aioli

from the south filled with hashed brown potatoes and tomato relish

with buffalo sauce, ginger glaze or bourbon BBQ

whole crispy plantain, blackened shrimp, tomato relish, herb oil, shoe string potatoes 

with chimichurri sauce

with smoked Gouda and browned butter

cucumbers, tomatoes, radish, red onions, croutons, oregano-lemon honey vinaigrette

grilled chicken, apples, candied pecans, dried cranberries, blue cheese crumbles, mixed greens

with parmesan-romano

Additions: chicken.. +5 | shrimp.. +7 | salmon.. +7 | churrasco steak.. +6 

crimini mushroom-mustard cream sauce over yukon gold roasted potatoes, chef's vegetable choice

madeira peppercorn demi-glaze sauce over yukon gold roasted potatoes, chef's vegetable choice

caramelized onions, yukon gold roasted potatoes and chimichurri sauce, chef's vegetable choice

sage-dill remoulade over yellow rice and chef's vegetable choice

wasabi aioli, stir fry vegetables over yellow rice

chorizo, boneless pork chop, chicken, yukon gold roasted potatoes, peppers, onions, balsamic reduction

with roasted potatoes and chef's choice vegetable (Thursday, Friday & Saturday only) Jack 14 oz. | Queen 21oz. | King 26 oz. 

lobster & shrimp, applewood smoked bacon, tomatoes, asparagus and roasted jalapeno puree

topped with red, green and banana peppers with onions and a lemon wine butter sauce

sherry wine butter sauce, mashed potatoes and crispy brussels sprouts

grilled chicken, heirloom tomatoes, artichoke hearts, mushrooms with a pesto cream sauce 

port wine demi glace, red peppers, spinach, cimini mushrooms and mashed potatoes

sage, maple horseradish glaze, blackened chicken, spinach

tomatoes, asparagus, white beans, applewood smoked bacon, sherry wine butter sauce over yellow rice

mixed seafood, shrimp, mahogany clams, mussels, chicken, chorizo, peppers, onions and tomatoes with saffron rice

prosciutto, tomatoes, banana peppers and fresh mozzarella in a sage butter sauce with mashed potatoes

in a wrap with mushrooms, caramelized onions, american cheese, lettuce, tomatoes, chipolte aiol; served with a pickle spear and french fries

tomato relish, Flair cheese sauce on grilled ciabatta; served with a pickle spear and french fries

with lemon caper sauce, mashed potatoes, chef's vegetable choice

jalapeno mint aioli, mashed potatoes and chef's vegetable choice