Flash fried and tossed with banana peppers, Parmesan, and fresh herbs accompanied with marinara and jalapeno tartar.

Served with a spring mix atop out sweet and sour sauce garnished with candied walnuts and bleu cheese crumbles.

Orange Cajun spiced shrimp served over white cheddar and Andouille sausage polenta cakes; finished with crispy onion straws and bleu cheese cream.

Smoked salmon, sour cream, lemon, and dill topped with red onion and chives; served with fresh baked flatbread.

Herb focaccia bread baked with taleggio cream cheese; finished with roasted tomatoes, bacon, and parmesan.

Asian spiced slow roasted prime rib topped with pickled cabbage and carrots, wasabi-avocado sauce, and toasted sesame seeds.

Blue crab, smoke and, roasted red peppers, and baby spinach baked in a bread boule, served with pita break.

Filled with mixed vegetables and lightly fried; served with a spicy asian glaze and sriracha.

Chilled jumbo shrimp served with our house made cocktail sauce.

Crisp baby iceberg lettuce with pomodoraccio tomatoes, smoked bacon, red onions, candied walnuts, croutons, and creamy buttermilk bleu cheese dressing.

Fresh spinach, shaved Brussels sprouts, sliced apples, toasted pecans, diced red onion, and warm bacon vinaigrette.

Romaine, parmesan, black pepper, and croutons; tossed our Caesar dressing.

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese; served with a balsamic vinaigrette.

Artisan greens, roasted sweet potatoes, bleu cheese crumbles, candied walnuts, and brown butter vinaigrette.

Served with a creamy truffle polenta cake, finished with sauce verte, and topped with potato and leek threads.

Served over creamy parmesan risotto with caramelized onions and bacon, grilled asparagus, and a garlic leek cream sauce.

Asian barbecue glazed, pan seared, and topped with toasted sesame seeds and golden pea shoots; served with stir fried rice and pineapple carpaccio.

Potato encrusted and served over southwestern black bean and corn couscous; finished with a chipotle aioli.

Grilled chicken and fettuccine tossed with dried cranberries, chiffonade sage, pepitas, and a roasted butternut squash-brown butter sauce.

Super lump crab cakes paired with a roasted tomato and asparagus salad and a garlic crouton; finished with a herb remoulade.

Panko encrusted, tossed in spiced-orange glaze with sesame seeds, and served over coconut risotto; finished with a celery leaf and radish salad.

Bourbon cranberry glazed; paired with sautéed kale and spinach and a toasted walnut and cranberry couscous.

Roasted chicken, Andouille sausage, shrimp, and house made chorizo; tossed with white rice and creole-tomato trinity sauce.

Served over garlic whipped potatoes with asparagus and soy vinaigrette.

Served over garlic whipped potatoes with asparagus and soy vinaigrette. Fourteen ounces .

Char-broiled and served with wild mushroom risotto; finished with a caramelized onion shallot and red wine demi-glace.

Bacon wrapped, topped with a feta stilton glaze, and served over bordelaise; paired with garlic whipped potatoes.

Char-broiled, seasoned with espressos sea salt, topped with bacon marmalade and fried eggs, and served over lyonnaise potatoes.

Herbed goat cheese and pretzel encrusted, paired with caramelized leek duches potatoes and grilled asparagus, and finished with a dijon mustard cream sauce.

Served over wild mushrooms borderland and bearnaise, topped with lobster gratinee, and paired with grilled asparagus.

Kansas city barbecue braised pork shank served over creamed sweet corn with bacon; topped with jalapeno coleslaw and shoestring potatoes.

Two bone-in chops stuffed with bacon, dates and rosemary; served with sweet mashed potatoes and a creamy apple cabbage slaw.

Baker's dozen with our signature asian glaze.

Smoked bacon, fried egg, Boston bibb lettuce, roma tomato, and jalapeno-honey aioli layered on grilled sourdough bread.

Chimichurri marinated pork, ham, Swiss, pickles, banana peppers, onions, spicy brown mustard, and jalapeno aioli on pressed torta.

Char-broiled filet tips, fried potato wedges, roasted tomatoes, grilled onions, and bleu cheese crumbles atop a mixed greens and kale blend; served with house dressing.

Sesame encrusted ahi tuna, seared rare, served with spring mix, tossed in wasabi vinaigrette, ginger, red onions, cucumbers, carrots, and crispy wontons.

Our signature blend of chuck, brisket and shortrib.

Blue crab, smoked gouda, roasted red peppers, and baby spinach baked in a bread boule and served with pita bread.

Chilled jumbo shrimp served with our housemade cocktail sauce.

Herb focaccia bread baked with taleggio cream cheese; finished with roasted tomatoes, bacon, and parmesan.

Served witha spring mix atop our sweet and sour sauce; garnished with candied walnuts and bleu cheese crumbles.

Orange cajun spiced shrimp served over white cheddar and Andouille sausage polenta cakes; finished with crispy onion straws and bleu cheese crema.

Flash fried and tossed with banana peppers, parmesan, and fresh herbs; accompanied with marinara and jalapeno tartar.

Sesame encrusted, seared rare, served with wasabi, ginger, soy sauce, sriracha and a spicy cucumber salad.

Asian spiced and slow roasted prime rib topped with pickled cabbage and carrots, wasabi-avocado sauce, and toasted sesame seeds.

Filled with mixed vegetables and lightly fried; served with a spicy Asian glaze and Sriracha.

Butternut squash and chickpeas pureed with cinnamon and chilled; finished with chiffonade sage, peptias, dried cranberries, and diced bacon and served with pita bread.

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese and balsamic vinaigrette.

Crisp baby iceberg lettuce with pomodoraccio tomatoes, smoked bacon, red onions, candied walnuts, croutons, and creamy buttermilk bleu cheese dressing.

Mixed greens served with cajun chicken, diced tomatoes, red onions, white cheddar, black bean and sweet corn relish, sliced avocados, tortilla threads, and chipolata ranch dressing.

Char-broiled filet tips, fried potato wedges, roasted tomatoes, grilled onions, and bleu cheese crumbles atop a mixed greens and kale blend; served with house dressing.

Poached Maine lobster tossed with tarragon aioli and served with mixed greens, avocados, eggs, tomatoes, bacon, Kalamata olives, crumbled bleu cheese, and house dressing.

Artisan greens, roasted sweet potatoes, bleu cheese crumbles, candied walnuts and brown butter vinaigrette

Mixed greens chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon and white cheddar, tossed with our house dressing; served with a toasted flatbread.

Fresh spinach, shaved Brussels sprouts, sliced apples, toasted pecans, diced red onions and warm bacon vinaigrette.

Char-grilled salmon over spinach and romaine with fresh raspberries, apple pear chutney and fried goat cheese; served with a raspberry vinaigrette.

Sesame encrusted ahi tuna seared rare and served with spring mix tossed in wasabi vinaigrette, ginger, red onions, cucumbers, carrots and crispy wontons.

Corn meal and potato encrusted fresh catch of the day, baby arugula, provolone, lemon vinaigrette, sliced tomato and onion, jalapeno caper remoulade; served on torta bread.

Slow roasted prime rib shaved thin and served with caramelized onions, provolone, bistro horseradish sauce and spring lettuce on grilled sourdough bread.

Oven baked jackfruit tossed in housemade barbecue sauce, arugula, cheddar, crispy onion straws, and tomatoes served on a toasted brioche bun.

Chimichurri marinated pork, ham, Swiss, pickles, banana peppers, onions, spicy brown mustard, and jalapeno aioli on a pressed torta.

Smoked bacon, fried egg, Boston bibb lettuce, roma tomato, and jalapeno-honey aioli layered on grilled sourdough bread.

Spicy marinated chicken, chopped greens, eggs, onions, tomatoes, white cheddar, cucumbers, bacon and house dressing.

Grilled barbecue chicken breast topped with pepperjack cheese, apple slaw, breaded red onion petals, and charred jalapeno crema; served on a toasted brioche bun.

Housemade marinara sauce, mozzarella, chicken, white cheddar, parmesan, and garlic bread crumbs.

Chicken, barbecue sauce, five onion blend, white cheddar, parmesan, smoked gouda, and cilantro.

Sauteed wild mushrooms, provolone, horseradish bistro sauce, lettuce and crispy onion straws.

Panko encrusted and fried mozzarella, housemade marinara sauce, and lettuce.

Kansas city barbecue sauce, provolone, bacon, jalapeno coleslaw, lettuce and cripsy onion straws.

Feta stilton glaze, bacon, fried egg and lettuce.

Asian barbecue glazed, pan seared, and topped with toasted sesame seeds and golden pea shoots; served with stir fried rice and pineapple carpaccio.

Super lump crab cakes paired with a roasted tomato and asparagus salad and a garlic crouton; finished with a herb remoulade.

Char-broiled and served with a wild mushroom risotto; finished with a caramelized shallot and red wine demi-glace.

Panko encrusted walleye served with smoked jalapeno tartar, malt vinegar and our housemade salt and vinegar bistro chips.

Served with a creamy truffle polenta cake, finished with sauce verte, and topped with potato and leek threads.

Roasted chicken, andouille sausage, shrimp, and housemade chorizo tossed with white rice and Creole-tomato trinity sauce.

Panko encrusted, tossed in spiced-orange glaze with sesame seeds, and served over coconut risotto; finished with a celery leaf and radish salad.

Potato encrusted and served over southwestern couscous; finished with a chipotle aioli.

Char-broiled, seasoned with espresso sea salt, topped with bacon marmalade and fried eggs and served over lyonnaise potatoes.

Grilled chicken and fettuccine tossed with dried cranberries, chiffonade sage, pepitas and a roasted butternut squash-brown butter sauce.

Flambe tableside with bourbon and vanilla ice cream.

Cinnamon ice cream, candied walnuts and caramel.

Flourless dark chocolate ganache, raspberry sauce, cream anglasie and whipped cream.

Rich vanilla flavor.

Butter pecan ice cream, caramel drizzle; served warm.

Housemade brownie topped with vanilla ice cream, caramel and chocolate.

Tableside flambe.

Indulge in our cheesecake du jour.

Layers of rich chocolate cake and peanut butter mousse; finished with candied walnuts and toasted hazelnut bits.

Cavatappi pasta mixed with a creamy white cheddar sauce.

Grilled chicken breast served over bucatini pasta, tossed in our house alfredo sauce and topped with parmesan cheese.

Texas toast with american cheese, served with french fries.

Marinated, char-broiled and served with whipped potatoes and crispy onion threads.

Fried shrimp served with french fries and our house cocktail sauce.

Grilled salmon paired with whipped potatoes and steamed broccoli.

Buttermilk battered and lightly fried; served with French fries.

Served with spring mix atop our sweet and sour sauce; garnished with candied walnuts and bleu cheese crumbles.

Orange cajun shrimp served over white cheddar and andouille sausage polenta cakes; finished with a bleu cheese cream.

Butternut squash and chickpeas pureed with cinnamon and chilled; finished with chiffonade sage, peptias, dried cranberries, and diced bacon and served with toasted flatbread.

Toasted flatbread baked with taleggio cream cheese; finished with roasted tomatoes, bacon, and parmesan.

Blue crab, smoked gouda, roasted red peppers, and baby spinach topped with melted cheddar; served with toasted flatbread.

Chilled jumbo shrimp served with our housemade cocktail sauce.

Sesame encrusted, seared rare, served with wasabi, ginger, soy sauce, sriracha and a spicy cucumber salad.

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese and balsamic vinaigrette.

Mixed greens chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon and white cheddar; tossed with our house dressing.

Fresh spinach and shaved Brussels sprouts, sliced apples, toasted pecans, diced red onion and warm bacon vinaigrette.

Romaine, parmesan, and black pepper; tossed in our housemade caesar dressing.

Artisan greens, roasted sweet potatoes, bleu cheese crumbles, candied walnuts and brown butter vinaigrette.

Crispy baby iceberg lettuce with pomodoraccio tomatoes, smoked bacon, red onions, candied walnuts, and creamy buttermilk blue cheese dressing.

Served with a creamy truffle polenta cake, finished with sauce verte, and topped with potato and leek threads.

Scottish salmon oven roasted; served with white rice and stir fried vegetables.

Panko encrusted and served with southwestern rice and finished with a chipotle aioli.

Served over creamy parmesan risotto with caramelized onions and bacon, grilled asparagus and a garlic leek cream sauce.

Roasted chicken, Andouille sausage, shrimp, and housemade chorizo; tossed with white rice and creole-tomato trinity sauce.

Bourbon cranberry glazed; paired with sauteed kale and spinach and a toasted walnut and cranberry rice.

Grilled chicken and rice and corn based penne tossed with dried cranberries, chiffonade sage, pepitas and a roasted butternut squash-brown butter sauce.

Served over garlic whipped potatoes and asparagus.

Served over garlic whipped potatoes and asparagus.

Served over garlic whipped potatoes and asparagus.

Herb goat cheese and panko encrusted, paired with caramelized leek duchess potatoes and grilled asparagus, and finished with a dijon mustard cream sauce.

Bacon wrapped, topped with a feta stilton glaze, and served over bordelaise; paired with garlic whipped potatoes.

Char-broiled and served with a wild mushroom risotto; finished with a caramelized shallot and red wine demi-glace.

Char-broiled, seasoned with espresso sea salt, topped with bacon marmalade and fried eggs, and served over lyonnaise potatoes.

Served over wild mushroom bordelaise and bearnaise, topped with lobster gratinee; paired with grilled asparagus.

Chicken, barbecue sauce, five onion blend, white cheddar, parmesan, smoked gouda and cilantro.

Housemade marinara sauce, mozzarella, chicken, white cheddar, parmesan, and garlic bread crumbs.

Grilled barbecue chicken breast topped with pepperjack cheese, apple slaw, grilled red onion and charred jalapeno crema; served on a toasted brioche bun.

Sesame encrusted ahi tuna seared rare and served with spring mix tossed in wasabi vinaigrette, ginger, red onions, cucumbers, carrots and crispy wontons.

Spicy marinated chicken, chopped greens, eggs, onions, tomatoes, white cheddar, cucumbers, bacon and house dressing.

Our signature blend of chuck, brisket, and shortrib; served with your choice of side.

Char-broiled filet tips, potato wedges, roasted tomatoes, grilled onions, and blue cheese crumbles atop a mixed greens and kale blend; served with house dressing.