Jumbo wings, mild, spicy, or Asian style sauce. Carrot sticks, celery sticks and bleu cheese dressing.

Cherrystone clams, white wine and garlic broth and garlic toast.

Roasted garlic hummus, olives, vegetables and pita points.

Sweet and spicy seasoned nuts.

Crisp fried calamari rings and tentacles, banana peppers and Thai lime dipping sauce.

Mixed greens, heirloom tomatoes, cucumber, red onion, balsamic vinaigrette, creamy bleu cheese, ranch, red wine vinaigrette, lemon vinaigrette.

Crisp romaine leaves, shredded Parmesan cheese, croutons and cilantro-lime Caesar dressing.

Arugula, toasted almonds, roasted beets, goat cheese, lemon vinaigrette.

Southern fried chicken breast, lettuce, heirloom tomato, red onion and dijon aioli.

Lean ground beef, lettuce, heirloom tomato, red onion and harissa mayo.

Mozzarella, house made organic pizza sauce.

12 oz. New York strip, chimichurri sauce and garlic mashed potatoes.

Chef's Weekly Feature

Grilled marinated chicken breast, creamy Alfredo sauce and garlic bread.

Fresh Atlantic salmon, cucumber-dill salsa and roasted cauliflower.

Sous vide chicken breast, pan jus and garlic mashed potatoes.

12 oz. beef steak, chimichurri sauce and garlic mashed potatoes.

Elbow macaroni, creamy cheese sauce, crispy buttery topping and choice of side.

Sourdough bread, American cheese and choice of side.

House made marinara or butter and Parmesan, penne pasta and garlic bread.

Ranch, BBQ sauce and choice of side.

2 ground beef sliders, American cheese and choice of side.

A rotating selection of house made cheesecake.

Rich decadent chocolate torte served with fresh berries.