Our Menu

Smoked and flash-fried with your choice of Hot Buffalo, BBQ, Mango Habanero or Carolina BBQ, served with celery and carrot sticks and Ranch or Bleu Cheese dressing.

Crisp potato skins topped with bacon, scallion, cheddar cheese and sour cream.

Cheese curds flash fried and served with marinara and ranch.

Candied onion jam, pimento cheese and fresh scallion with green goddess dressing.

Bacon-wrapped meatloaf served with caramelized onion ketchup and fried onion straws.

8 oz. Angus burger and American cheese with lettuce, tomato, and red onion.

8 oz. Angus burger with American cheese, fried egg, bacon, and fried onion straws with lettuce and tomato.

8 oz. Angus burger with cheddar cheese, bacon, onion ring, BBQ sauce, and fried jalapeno with lettuce and tomato.

8 oz. Angus burger with Swiss cheese, pineapple, and caramelized onion with lettuce and tomato.

Grilled chicken breast, bacon, lettuce and tomato with pesto mayo in a warm spinach wrap.

Shaved turkey, shaved ham, avocado, romaine, tomato, and red onion with pesto mayo on buttered Texas toast.

Crisp chicken tenders tossed in hot sauce with romaine, tomato, bleu cheese and ranch dressing in a warm spinach wrap.

With pecorino cheese and pepperoncini flakes, served with warm bread.

Crisp romaine, ham, turkey, tomato, red onion, bleu cheese, hard-boiled egg, cucumber and avocado with green goddess dressing.

An iceberg wedge with applewood bacon, cherry tomato, crumbled bleu cheese and green goddess dressing.

Beefsteak vine-ripened tomatoes, buffalo mozzarella, golden frisée, basil pesto, balsamic glaze and extra virgin olive oil with cracked peppercorns.

Baby Filed Greens, goat cheese, candied walnuts, dark cherries and caramelized bacon-onion vinaigrette with grilled sirloin steak

Fresh raspberries with chocolate sauce.

Crisp plantain chips, white corn tortilla chips and taro vegetable chips, served with spinach artichoke, fresh pico de gallo and blistered shishito guacamole.

Butter-poached potatoes with smoked paprika aioli and fresh chives.

Grilled focaccia, romesco tomatoes and fresh mozzarella with a basil pesto drizzle.

Bacon-wrapped dates stuffed with Gorgonzola and pan-seared, served with blue agave syrup.

Braised red wine short rib stuffed risotto balls flash fried and served with Madeira wine sauce.

Gulf shrimp scampi with fresh Roma tomatoes and herbs, served with a grilled baguette.

Chef’s selection of artisan cheeses and cured meats board with toasted Marcona almonds, grapes, crackers and fig jam.

Agave syrup-cured watermelon, smoked goat cheese and toasted cashews with saba glaze.

Braised short rib with a port wine reduction and fried shallots. Served with Peruvian purple potatoes, buttered asparagus, and heirloom baby carrots.

Slow braised pork belly, achiote pulled cheek and crisp pork rinds, served with vegetable rice pilaf, buttered asparagus, and heirloom baby carrots.

Buttered campanella pasta tossed with sweet sherry chevre cream, green garden vegetables, blistered tomatoes, and pretzel crumbs • Add Shrimp +$6.00 | Add Chicken +$4.00

Blistered Chilean seabass with honey miso glaze served with pineapple sticky rice and Macadamia Soubise, buttered asparagus, heirloom baby carrots, and pickled red pepper jelly.

Smoked baby back ribs and orange pecan glaze, served with potato rosette, buttered asparagus, and heirloom baby carrots • Half Rack $28.00 | Full Rack $34.00

Skewered tenderloin tips, Maine lobster, sweet peppers, red onions and squash glazed with wine honey and served with vegetable rice pilaf.

9 oz. rosemary bacon-wrapped filet and broiled Cipollini onion served with truffle potato rosette, buttered asparagus, and heirloom baby carrots.

Six flash-fried jumbo shrimp served with Brussels sprout slaw, pineapple sticky rice, grilled asparagus, heirloom baby carrots, and a sweet chili sauce.

Artichoke and spinach stuffed portobello with ratatouille casserole served over vegetable rice pilaf and heirloom baby carrots • Vegan available upon request

With pecorino cheese and pepperoncini flakes, served with warm bread.

Crisp romaine, ham, turkey, tomato, red onion, bleu cheese, hard-boiled egg, cucumber and avocado with green goddess dressing.

An iceberg wedge with applewood bacon, cherry tomato, crumbled bleu cheese and green goddess dressing.

Beefsteak vine-ripened tomatoes, buffalo mozzarella, golden frisée, basil pesto, balsamic glaze and extra virgin olive oil with cracked peppercorns.

Baby spinach, golden frisée, goat cheese, candied walnuts, dark cherries and caramelized bacon-onion vinaigrette.

Gulf shrimp cured in lime juice and tossed with English cucumber, Serrano chile peppers, slivered red onion, fresh cilantro and avocado, dressed with orange chipotle cocktail sauce and served with crisp corn tortillas.

Blue fin tuna marinated in sesame-sriracha dressing and tossed with fresh mangos, Serrano chile peppers and cilantro, served on a bed of exotic blended seaweed and wonton chips.

Poached Maine lobster tossed with fresh daikon radish, slivered red onion, Serrano chile peppers, scallions and pineapple yuzu drizzle, served with crisp plantains.

Fresh raspberries with chocolate sauce.