6 jumbo shrimp served in a martini glass with shredded iceberg and finished with cocktail sauce and lemon wedge.

Lightly breaded. Half or whole rack with our housemade rub and served with our smoky molasses and chipotle barbecue sauce, our best kept secret suggestion is to try them a la carte as an entree.

Thick steak cut sweet onion slices lightly coated with Japanese style bread crumbs. Great with a steak or baby back ribs!

Two blue crab cakes dusted with Japanese bread crumbs, then sauteed and set atop a fire roasted red pepper sauce.

4 large domestic mushrooms stuffed with a blend of 2 sausages, mozzarella cheese and topped with buttered bread crumbs and baked to order.

A medley of romaine and iceberg topped with fresh seasonal vegetables and shaved red onion accompanied by your choice of housemade dressing.

A steakhouse tradition! A fresh hand-cut to order iceberg wedge topped with housemade creamy Romano dressing and sprinkled with chopped crisp bacon and blue cheese crumbles. Garnished with diced red tomatoes and green onions.

Hearts of romaine tossed with shredded Parmesan and herb toasted croutons, then drizzled with a creamy caesar dressing.

This has been Bruce's signature steak. Your choice of 6, 8 or 10 ounce portion. Fork tender and melt in your mouth goodness.

Two 4 ounce boneless grilied breasts of chicken smothered with a garlic and soy emulsion.

A 16 ounce Angus strip steak -more firmly textured than our other cuts but full flavored.

A 6 piece serving of jumbo shrimp butterflied and hand breaded in Japanese style bread crumbs accompanied by a side of housemade cocktail sauce and lemon wedge.

A 12 ounce cut marbled throughout enhancing its flavor to perfection.

A 10 ounce house ground beef steak with grilled onions and finished with au jus.

A 6 ounce house ground steak burger served with traditional garnishes and steak fries.

An 8 ounce seasoned norwegian salmon fillet seared on our flat grill and finished in the broiler with our housemade garlic butter.

A 7 ounce Parmesan encrusted fillet of tilapia over angel hair pasta tossed with a lemon and caper cream sauce.

A 7 ounce fillet of walnut encrusted Canadian walleye sautéed on our flat grill to a rich golden brown.

Crimini, shiitake, maitake.

A truly Southern tradition. Very rich and made in house from scratch. Topped with whipped cream and finished with caramel sauce.

A light crusted finished with caramelized sugar on top.

A warm chocolate cake with a molten gooey center, so rich you'll wonder's "is it cake or is it fudge". Topped with whipped cream and finished with chocolate shaving.