Food


Starters

Steamer Clams 12
1lb. of Manila Clams steamed in sauteed garlic, butter, and white wine.
Served with a side of garlic dipping bread.

Fried Calamari 10
Fresh calamari, hand-cut, and fried golden brown. Served with a balsamic aioli.

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.

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.

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.

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.

Bruschetta burger 14
1/3 lb patty, melted fresh Mozzarella and fresh made bruschetta mix on a Brioche bun. Served with French Fries.


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 vegetable.

flat iron 27
8 oz. grilled shoulder steak finished with a fresh chimichurri, Chef recommends rare to medium rare. Served with fingerling potatoes and seasonal vegetable.

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