Smokey Bones

A 5 oz top sirloin served over fresh baby spinach and sliced red onions, tossed in a bacon vinaigrette. Topped with bleu cheese crumbles, fried mushroom slices and bacon crumbles.

Crisp greens tossed in balsamic vinaigrette, topped with hard-boiled egg, hickory bacon, sliced smoked turkey or chicken, bleu cheese crumbles, teardrop tomatoes, fresh avocado and creamy bleu cheese dressing.

Garden Greens or Caesar.

Ask your server to find out today's soup.

French Fries | Creamy Cole Slaw | Fresh Steamed Broccoli | BBQ Baked Beans | Baked Potato | Cinnamon Apples | Mashed Potatoes & Brown Gravy | Fire Roasted Corn

Crisp tortilla chips smothered in queso, cheddar-jack cheese, tomatoes, red onions, shredded lettuce, sour cream, salsa and sliced jalapeños. Additional toppings to add include hot beef and chicken chili, smoked beef brisket chili, double cheddar-jack cheese, pulled pork, and pulled roast chicken seasoned with fresh salsa.

Jumbo shrimp lightly battered to order and cooked to a perfect golden brown crisp. Drizzled with a teriyaki glaze and served with a teriyaki dipping sauce.

Crispy spring rolls filled with shredded all-white-meat chicken, corn, black beans and assorted spices, flash-fried and served with a side of creamy cilantro ranch sauce.

Crisp flatbread brushed with a tangy BBQ sauce, topped with grilled chicken, diced red onions, a blend of Asiago and mixed cheeses and finished with a cilantro oil drizzle.

Hand-tossed in our original rib rub, then double smoked to infuse intense flavor. Golden fried to order and tossed in our Memphis style dry rub and drizzled with a sweet glaze.

1/3 rack of both our Baby Back and Smoked St. Louis style ribs.

Point-cut beef brisket marinated up to 24 hours, then slowly smoked for six hours. Sliced thin with our signature BBQ sauce.

Pair a partial rack of our famous slow smoked ribs with one of the favorites above: Smoked St. Louis Ribs Combo or Baby Back Ribs Combo

A large, 14 oz center-cut ribeye marinated in a blend of soy sauce, pineapple, brown sugar and ginger. Topped with a pineapple, teriyaki glaze.

Sirloin marinated in garlic infused olive oil, fire-grilled and brushed with garlic butter.

A 1/2 lb of fire-grilled burger bliss smothered in melted Swiss, then topped with thick peppered bacon slices, crisp iceberg lettuce, tomato, garlic mayo, sliced avocado, red onion and pickles, all on a toasted burger bun.

A beefy 1/2 lb burger, fire-grilled to taste, seasoned with southwest spices and loaded with melted pepper jack, chipotle mayonnaise, salsa and a fresh-grilled jalapeno for that perfect fiery kick.

Our biggest, baddest, beefiest burger to date. Three 1/2 lb seasoned beef patties (yes, three), smothered in three slices of melted cheddar cheese (yes, three), topped with goldenfried onion rings, crispy onion straws, a pile of pulled pork and cole slaw, all on a toasted burger bun.

Slow smoked pork shoulder, hand-pulled and piled high on a toasted bun.

Pulled pork smothered in Swiss cheese and topped with pickles, mayo and our Carolina Gold BBQ sauce. Grill-pressed and served steaming. Change it up with smoked turkey instead of pork.

North Atlantic whitefish, seasoned, then beer battered and fried to a golden crisp. Served with thick-cut fries, tartar sauce and malt vinegar.