Food


Starters

drunken mussels 12
Sautéed mussels deglazed with white wine and finished with our housemade tomato sauce. served with garlic bread.

red pepper hummus 8
served with grilled pita

Bruschetta 8
Diced tomatoes, garlic, herbs, olive oil, and balsamic vinegar. Served with crostini. 

MARGARITA FLATBREAD 8
Housemade marinara, Roma tomatoes, Fresh Mozzarella. Finished with fresh basil and a Balsamic reduction.

BBQ Chicken FLATBREAD 8
Sweet and tangy BBQ sauce, crispy fried chicken, and cilantro. finished with onion straws.

Coconut Shrimp 9
Coconut-crusted shrimp served with a sweet Thai chili sauce.


Salads

Caesar Salad 8
Local Hydro Romaine tossed with croutons, Parmigiano, and our own Caesar dressing.

Apple and Pecan 12
Mixed Greens, candied ginger and Granny Smith apples, crumbled Gorgonzola, and our house white balsamic dressing.

Garden  Salad 5
Fresh greens with tomato, cucumber, and onion.


Burgers Etc


The Classic 13
An American classic with lettuce, tomato, pickles, onion. Served with French Fries.

BRUSCHETTA BURGER 14
1/3 LB PATTY, MELTED FRESH MOZZARELLA, AND FRESH-MADE BRUSCHETTA MIX ON A BRIOCHE BUN. SERVED WITH FRENCH FRIES.

Black and Bleu 14
Blackened burger topped with applewood smoked bacon, gorgonzola, fire-roasted tomato relish, lettuce, and onion straws. served with french fries.

Chicken and fries 10
three-piece chicken strips served with french fries and choice of dipping sauce.

HOUSE-SMOKED SALMON BLT 15
HOUSE SMOKED SALMON WITH CHIPOTLE AIOLI, MIXED GREENS, APPLEWOOD BACON, AND A ZESTY TOMATO VINAIGRETTE ON GRILLED NAAN BREAD. SERVED WITH FRENCH FRIES.

ANGRY BIRD 14
FRIED CHICKEN TOSSED IN A SWEET AND SPICY CHILI SAUCE, COVERED WITH PINEAPPLE RELISH, CHIPOTLE AIOLI, AND CRISP BACON. SERVED WITH FRENCH FRIES.

Beer Battered Fish and Chips 14
Hand-cut Cod battered in a local featured beer and fried to a golden brown. Served with French Fries.

Southwest chicken wrap 13
Sundried tomato tortilla wrap filled with mixed greens, crispy corn tortilla strips, fiesta blend cheese, black beans, and corn relish with a chipotle ranch dressing. Served with french fries.
(Choice of grilled or fried chicken tender)

CHICKEN caesar WRAP 13
SUNDRIED TOMATO TORTILLA WRAP FILLED WITH chopped Romaine hearts, shaved parmesan, and caesar dressing. SERVED WITH steak FRIES.
(CHOICE OF GRILLED OR FRIED CHICKEN TENDER)


Entrees

grilled lamb chops 25
Half rack of grilled lamb chops finished with Balsamic reduction with black mission figs. Served with fingerling potatoes and seasonal vegetables.

black Angus ribeye 27
12 oz. grilled black Angus Ribeye topped with a Bourbon Caramelized onion jam. Served with thyme-crusted fingerling potatoes and seasonal vegetables.

Wild Mushroom Risotto 14
Sautéed crimini, shiitake, and oyster mushrooms with garlic, Parmesan cheese, and white wine. Served with a side of seasonal vegetables.

new york strip 27
10 oz. fire-grilled new york strip and brushed with duck fat. served with seasonal vegetables and roasted fingerlings.

chicken parmesan 20
Served with fettuccine, marinara, and seasonal vegetable.


DESSERTS:

Key Lime Pie 5
NY Cheesecake with a strawberry Coulis 5
Flourless Chocolate Torte 5
Chocolate Pudding Cake 6
scoop of ice cream 5
vanilla, chocolate, strawberry

Add a scoop of ice cream to make your dessert a la mode 2


AFTER DINNER DRINKS:

cOFFEE [rEGULAR AND DECAF] 3
tEA 3
HOt chocolate 3
Italian coffee [brandy, disaronno] 10
Irish coffee [Jameson or Baileys] 10
Raspberry White Russian 10
Chamboard, Vodka, Grint Shot liqueur, and cream
Brandy Alexander 11
Brandy, Dark Creme de cacao, and cream with a sprinkle of nutmeg
Chocolate martini 10
Godiva chocolate liqueur, vodka, baileys, and a chocolate swirl


WINES:

J. Lohr White Riseling 9 // 32
Lodali Moscato D’Asti 10 // 36
feist porto tawny port 10 per glass
taylor fladgate 10-year Port $13 per glass


drunken mussels 12
Sautéed mussels deglazed with white wine and finished with our housemade tomato sauce. served with garlic bread.

red pepper hummus 8
served with grilled pita

Bruschetta 8
Diced tomatoes, garlic, herbs, olive oil, and balsamic vinegar. Served with crostini. 

MARGARITA FLATBREAD 8
Housemade marinara, Roma tomatoes, Fresh Mozzarella. Finished with fresh basil and a Balsamic reduction.

BBQ Chicken FLATBREAD 8
Sweet and tangy BBQ sauce, crispy fried chicken, and cilantro. finished with onion straws.

Coconut Shrimp 9
Coconut-crusted shrimp served with a sweet Thai chili sauce.


Caesar Salad 8
Local Hydro Romaine tossed with croutons, Parmigiano, and our own Caesar dressing.

Apple and Pecan 12
Mixed Greens, candied ginger and Granny Smith apples, crumbled Gorgonzola, and our house white balsamic dressing.

Garden  Salad 5
Fresh greens with tomato, cucumber, and onion.



THE CLASSIC 13
AN AMERICAN CLASSIC WITH LETTUCE, TOMATO, PICKLES, ONION. SERVED WITH FRENCH FRIES.

BRUSCHETTA BURGER 14
1/3 LB PATTY, MELTED FRESH MOZZARELLA, AND FRESH-MADE BRUSCHETTA MIX ON A BRIOCHE BUN. SERVED WITH FRENCH FRIES.

BLACK AND BLEU 14
BLACKENED BURGER TOPPED WITH APPLEWOOD SMOKED BACON, GORGONZOLA, FIRE-ROASTED TOMATO RELISH, LETTUCE, AND ONION STRAWS. SERVED WITH FRENCH FRIES.

CHICKEN AND FRIES 10
THREE-PIECE CHICKEN STRIPS SERVED WITH FRENCH FRIES AND CHOICE OF DIPPING SAUCE.

HOUSE-SMOKED SALMON BLT 15
HOUSE SMOKED SALMON WITH CHIPOTLE AIOLI, MIXED GREENS, APPLEWOOD BACON, AND A ZESTY TOMATO VINAIGRETTE ON GRILLED NAAN BREAD. SERVED WITH FRENCH FRIES.

ANGRY BIRD 14
FRIED CHICKEN TOSSED IN A SWEET AND SPICY CHILI SAUCE, COVERED WITH PINEAPPLE RELISH, CHIPOTLE AIOLI, AND CRISP BACON. SERVED WITH FRENCH FRIES.

SOUTHWEST CHICKEN WRAP 13
SUNDRIED TOMATO TORTILLA WRAP FILLED WITH MIXED GREENS, CRISPY CORN TORTILLA STRIPS, FIESTA BLEND CHEESE, BLACK BEANS, AND CORN RELISH WITH A CHIPOTLE RANCH DRESSING. SERVED WITH FRENCH FRIES.
(CHOICE OF GRILLED OR FRIED CHICKEN TENDER)

CHICKEN CAESAR WRAP 13
SUNDRIED TOMATO TORTILLA WRAP FILLED WITH CHOPPED ROMAINE HEARTS, SHAVED PARMESAN, AND CAESAR DRESSING. SERVED WITH STEAK FRIES.
(CHOICE OF GRILLED OR FRIED CHICKEN TENDER)

WILD MUSHROOM RISOTTO 14
SAUTÉED CRIMINI, SHIITAKE, AND OYSTER MUSHROOMS WITH GARLIC, PARMESAN CHEESE, AND WHITE WINE. SERVED WITH A SIDE OF SEASONAL VEGETABLES.