Blue-cheese stuffed dates and pineapple chunks; both bacon-wrapped and drizzled with brown sugar and maple syrup.

Assorted olives, nuts, meats and cheeses; served with toasted flatbread bread or crostini. 3 meats 1 cheese.

Assorted olives, nuts, meats and cheeses; served with toasted flatbread bread or crostini. 4 meats 2 cheeses.

Oven-warmed brie wrapped in pastry shell, fresh sliced pears or apples, nuts and cranberry chutney; served with toasted flatbread bread or crostini.

House-made hummus served with veggies and toasted flatbread.

Assorted featured cheeses, fruits, nuts with toasted flatbread bread or crostini. 5-6 cheeses.

Two real lump Maryland crab cakes served with green chili remoulade.

Smoked sockeye salmon, goat cheese, capers, red onion, hard boiled egg, mango salsa with toasted flatbread bread or crostini.

Iceberg wedge, bacon bits, diced tomato, blue cheese crumbles and dressing.

Spinach, pears, dried cranberries, feta cheese, candied walnuts and dressing.

Charred artisan romaine head, house-made croutons, parm and Caesar dressing.

Albacore tuna, mayo, hard-boiled egg, celery, onion, relish and seasonings; served on bed of lettuce w- roma tomatoes and toasted flatbread.

Diced chicken breast, mayo, tarragon, celery, onion, cranberries & orange zest.

Ground bison on artisan bun w- applewood-smoked bacon, blue cheese, lettuce and roma tomato.

House-made chicken salad w- white cheddar, roma tomato and iceberg lettuce on lightly toasted marble rye.

Double-smoked ham, capicola, salami, white cheddar, house-made beer mustard, spinach and roma tomato on lightly toasted sourdough.

House-smoked turkey breast, brie, cranberry chutney, spinach and roma tomato on lightly toasted sourdough.

One-half of any sandwich above w- cup of soup.

House-made tuna salad w- white cheddar, roma tomato and iceberg lettuce on lightly toasted marble rye.

Pounded and lightly-breaded pork cutlet cooked golden brown and topped w- brown andouille sausage gravy; served w- mashed potatoes and veggies-side.

Balsamic-marinated Portobello mushroom caps topped w- roasted bell peppers, asparagus and melted mozzarella and goat cheese, finished w- balsamic-port wine reduction and served with veggies-side.

Milk-soaked calf's liver double-dredged in flour and sauteed, topped w- bacon and sauteed onions; served w- mashed potatoes and veggies-side.

Boneless chicken breast dredged in flour & cooked golden brown; finished w/ spinach & roma tomatoes on a bed of angel hair in a white wine, garlic, lemon-butter & caper sauce.

Smoked sockeye salmon, goat cheese, capers, red onion, hard boiled egg, mango salsa with toasted flatbread bread or crostini.

Assorted olives, nuts, meats and cheeses; served with toasted flatbread bread or crostini. Small: 3 meats 1 cheese large: 4 meats 2 cheeses.

Blue-cheese stuffed dates and pineapple chunks; both bacon-wrapped and drizzled with brown sugar and maple syrup.

Boneless chicken breast dredged in flour and cooked golden brown; finished w- spinach and roma tomatoes on a bed of angel hair in a white wine, garlic, lemon-butter and caper sauce.

Milk-soaked calf's liver double-dredged in flour and sauteed; topped w- bacon and sauteed onions; served w- mashed potatoes and veggies.

Charred artisan romaine head, house-made croutons, parm and Caesar dressing.

Iceberg wedge, bacon bits, diced tomato, blue cheese crumbles and dressing.

Spinach, pears, dried cranberries, feta cheese, candied walnuts and dressing.

Butter, red onion, bacon bits, brown sugar and red wine vinegar sauteed then flambeed w- pernod (black licorice liqueur); tossed w- baby spinach.

Balsamic-marinated Portobello mushroom caps topped w- roasted bell peppers, asparagus and melted mozzarella and goat cheese; finished w- balsamic-port wine reduction and served w- rice.