Tender aged steak and "baby-Bella" mushrooms served to sizzle with garlic cheese toast.

Piled high with campfire beans, jack and cheddar cheese, pico.De.gallo, sour cream, and guacamole.

Sashimi-grade tuna rolled in sesame seeds and seared rare, served atop tangy crunch saw with wasabi.

Five jumbo shrimp hand-wrapped in crispy bacon and drizzled with our Jim beam bourbon glaze.

Almond crusted with garlic-Parmesan butter.

Hand-battered crisp and served with Cajun horseradish.

Served with ranch dressing.

Breaded crisp with choice of buffalo, BBQ or garlic-parmesan sauce.

Texas-sized and covered with creamy bacon grow served with wild-red mashers and corn cobette.

Creamy parmesan sauce tossed with baby-bena mushrooms, artichoke hearts, tomatoes and green onions with a hint of garlic over fettuccine topped with grilled chicken.

Slow roasted and tender, served with steak fries and a fresh salad. Choice of BBQ or raspberry chipotle sauce or dry rub.

A halt-chicken seasoned Luke's proprietary spices, slow-roasted and paired with garlic-red mashers and corn cobette.

Fire-grilled chicken breast glazed with lukés BBQ topped with jack and cheddar cheese and crisp bacon over onion Tangiers. Served with garlic-red mashers and corn cobette.

Tender, hand-carved prime rib topped with portabella mushrooms, onions creamy horseradish and melted Monterey jack cheese on a soft french roll. Served with steak fries.

Fire-grilled chicken breast with sliced avocado, Monterey jack cheese, thick bacon, lettuce and tomato on a soft french roll. Served with steak tries.

Slow-cooked and tender, basted with BBQ sauce and piled high on a soft french roll, served with steak fries.

Tender steak, crumbled bleu cheese, crisp bacon, fresh avocado and diced tomatoes over mixed greens with your choice of dressing.

Fire-grilled chicken sliced strawberries and candied walnuts on top of chopped romaine tossed with avocado, bleu cheese crisp apples, and our signature poppy seed dressing.

A juicy, hall pound tire-grilled burger topped with thick bacon, Wisconsin cheddar cheese, crisp onion tangles, and BBQ sauce. Served with steak tries.

20z ribeye topped with sauteed mushrooms and roasted garlic.

8oz ranch steak topped with sauteed mushrooms and a shot of whiskey peppercorn sauce on a warm iron skillet.

12 oz of tender steak and "baby-Bella" mushrooms served to sizzle with garlic-cheese toast.

Two 40z bacon-wrapped filets with your choice of bleu cheese or whiskey peppercorn sauce.

Seasoned, slow-roasted and hand-carved, served with pico de gallo.

Luke's big 200z cut this is the real deal.

12 oz New York strip.

Rubbed with luke's proprietary seasonings and slow-roasted until tender, then hand-carved to order. Cowboy cut.

Served with soup or salad, choice of side, campfire beans and house-baked rolls.

Sashimi-grade tuna rolled in bock sesame seeds and seared rare, atop tangy crunch slaw with wasabi.

Seasoned and fire-grilled then topped with Luke's scratch-made mango salsa.

Almond crusted and topped with garlic-Parmesan butter.

Crispy stagecoach shrimp, hand-breaded coconut shrimp, and shrimp scampi served with sauces for dipping.

North Atlantic salmon marinated in ginger, brown sugar and Jim beam bourbon then skillet-seared.

Thick-sliced and topped with vanilla-bean ice cream and caramel then served sizzling tableside with our brandy butter sauce.

A freshly baked chocolate chunk cookie topped with vanilla bean ice cream.

A buttery graham cracker crust layered with sweet cream cheese topped with fresh strawberries and whipped cream.

Five layers ot moist chocolate cake finished with dark a chocolate ganache on top.

Luke's lemonade is served in a one-quart mason jar.

Tender aged steak and "baby-Bella" mushrooms served to sizzle with garlic cheese toast.

Piled high with campfire beans, jack and cheddar cheese, pico-de-gallo, sour cream, and scratch-made guacamole.

Sashimi-grade tuna rolled in sesame seeds and seared rare, served atop tangy crunch slaw with wasabi.

A colossal onion hand-battered crisp and served with Cajun horseradish.

80z of seasoned, slow-roasted and hand-carved tri-tip served with fresh pico-de-gallo and your choice of side.

Slow roasted and tender, served with steak fries and your choice of either BBQ or raspberry chipotle sauce or dry rub.

Creamy Parmesan sauce tossed with baby-Bella mushrooms, artichoke hearts, tomatoes and green onions with a hint of garlic over fettuccine topped with grilled chicken.

Texas-sized and covered with creamy bacon gravy served with garlic-red mashers and corn cobette.

A tender, 80z ranch steak, fire-grilled and served with Luke's proprietary butter and your choice of side.

Fire-grilled chicken breast glazed with Luke's BBQ sauce, topped with jack and cheddar cheese, crisp bacon and onion tanglers. Served with garlic-red mashers and corn cobette.

Five jumbo shrimp hand-wrapped in crispy bacon and drizzled with our Jim beam bourbon glaze served over rice pilaf with your choice of side.

Tender, hand-carved prime rib topped with portabella mushrooms, sautéed onions, creamy horseradish and melted Monterey jack cheese on a soft french roll.

Fire-grilled chicken breast with sliced avocado, Monterey jack cheese, thick bacon, lettuce and tomato on a soft french roll.

A half-pound, a fire-grilled burger topped with cheddar cheese and crisp bacon.

Slow-cooked and tender, basted with BBQ sauce and piled high on a soft french roll with onion tanglers.

A half-pound, a fire-grilled burger topped with Monterey, jack cheese, crisp bacon, and sliced avocado.

A juicy, half-pound fire-grilled burger topped with thick bacon, Wisconsin cheddar cheese, crisp onion tanglers, and BBQ sauce.

Tender steak, crumbled bleu cheese, crisp bacon, fresh avocado and diced tomatoes over mixed greens with your choice of dressing.

Sashimi-grade tuna rolled in sesame seeds and seared rare atop baby field greens tossed with mandarin oranges, toasted almonds, won ton strips, cucumber, and our Asian dressing.

Fire-grilled chicken, sliced strawberries and candied walnuts on top of chopped romaine tossed with avocado, bleu cheese, crisp apples, and poppyseed dressing.

Sparkling, san Pellegrino still, Dasani.

All lemonades are served in a one-quart mason jar.