Our Menu

Local rainbow trout topped with toasted walnuts, served with toast points, crudites and lemon vinaigrette.

6 count $10.00 | 12 Count $17.00 • Sauces: Buffalo | Tuxedo Teriyaki | Lemon Pepper | B&B (Spicy Buffalo BBQ) | Garlic Parmesan. Served with celery and carrots with choice of Blue Cheese or Ranch.

Marinated in house for three days, topped with red pepper coulis. Served with cherry tomatoes, fennel and a lemon tossed vinaigrette.

Tossed with honey lemon vinaigrette and bacon, topped off with a sunnyside egg.

Jumbo shrimp layered with shredded coconut served with arugula, pineapple salsa and mango dipping sauce.

Roasted beets, mixed greens, fennel, cherry tomatoes, herb goat cheese and toasted pepitas. Served with lemon vinaigrette.

Mixed greens, hardboiled egg, blue cheese crumbles, bacon, pickled red onion, cherry tomatoes and grilled chicken.

Hearts of romaine, sourdough bread crumbs, mint, candied walnut and pecorino romano (vegetarian, no anchovies).

Small $7.00 | Large $12.00 • Mixed greens, cherry tomato, red onion, shredded carrots and cheddar cheese • Add On: Chicken +$6.00 | Shrimp +$7.00 | Salmon +$8.00 | Sliced Ribeye +$9.00 | Scallops +$10.00 • Dressings: Lemon Vinaigrette | Balsamic Vinaigrette | Caesar | Honey Mustard | Ranch | Blue Cheese | Oil & Vinegar

Grilled chicken breast topped with roasted red peppers, provolone cheese, arugula, caramelized onions and garlic aioli on a brioche bun.

Thinly sliced ribeye grilled with caramelized onions, bell pepper and a house made cheese sauce, served on a hoagie roll.

Fried jumbo shrimp with lettuce, tomato, pickled red onion and remoulade on a hoagie roll.

Two four ounce patties smashed and grilled, served on a brioche bun • Your choice of any or all: Lettuce | Tomato | Red Onion | Pickle • Add on +$1.00: American | Cheddar | Provolone | Pickled Onion | Caramelized Onion | Arugula •
Add on +$2.00: Blue Cheese Crumbles | Goat Cheese | Gruyere Cheese | Bacon | Mushrooms

Blackened seasoned and served with garlic aioli, caramelized onions, arugula and blue cheese crumbles.

Served with picked red onions and lemon tossed arugula.

Served with a pile of bacon with cheddar cheese, caramelized onions and garlic aioli.

Subject to availability | Thinly sliced prime rib topped with gruyere cheese, served with au jus and horseradish cream on a hoagie roll.

Pan roasted deboned half chicken with a crispy skin, served with fingerling potatoes and a seasonal vegetable medley.

Brined and baked to perfection, pan seared with mushrooms, peppers, toasted walnuts, served over vegan risotto.

Pan seared scallop with creamy risotto and grilled asparagus, finished with a fennel root cream.

Yellow stone ground cheesy grits, sauteed shrimp, roasted red pepper, bacon, finished with lemon tossed arugula.

12 ounce seasoned steak cooked to your liking, served with grilled asparagus and fingerling potatoes • Add On: Blue Cheese Crust +$3.00 | Mushrooms and Onions +$5.00 | Shrimp +$7.00

Sauteed with spinach and mushrooms, parmesan and lemon, (can be made vegetarian) • Add On: Chicken +$6.00 | Tempeh +$7.00 | Shrimp +$7.00 | Salmon +$8.00 | Sliced Ribeye +$9.00 | Scallops +$10.00

Served with creamy risotto and grilled asparagus, finished with pineapple salsa.