Top your chili for per topping for an additional charge.

Fresh greens, tomato, red onion, grilled asparagus and croutons.

Breaded chicken with boom boom sauce, tomato, red onion, broccoli and bacon.

Fresh spinach leaves, feta, red onion, walnuts, granny smith apples, tossed in apple cider vinaigrette.

Fresh greens, Kalamata olives, feta cheese, roasted red peppers, tomato, cucumbers and red onion tossed in sun dried tomato vinaigrette.

Bacon, grilled chicken, boiled eggs, tomato, avocado and maytag bleu cheese crumbles.

Caesar salad with a balsamic reduction drizzle.

6 oz. sirloin on a bed of mixed greens with red onions, mushrooms, roasted red peppers, grilled asparagus and a drizzle of balsamic reduction.

Shrimp, artichokes, pepperoni, roasted red peppers, fresh tomato, avocado and mozzarella tossed in mixed greens with balsamic vinaigrette.

Pound cake, vanilla bean ice cream, fresh strawberries and mint.

Warm peaches, vanilla bean ice cream, Melba sauce, cream and fresh mint.

Traditional cooked to perfection. Add cheese or bacon for an additional charge.

Black bean patty, goat cheese, sliced avocado, roasted red pepper, green leaf lettuce, sriracha mayo, on grilled Vienna white bread.

1/2 lb prime burger, pastrami, pecan bacon, 1/4 lb pork, Swiss cheese, slaw, pickles, on marbled rye topped with onion rings.

Smoked Gouda cheese, caramelized onions and pecan bacon on a grilled pretzel roll.

Bacon, grilled asparagus, roasted red peppers and Swiss cheese.

Served with pepper jack cheese, pineapple salsa and guacamole.

Prime fresh ground chuck grilled to perfection, topped with pastrami and Swiss cheese.

Pepper jack cheese, grilled jalapenos, chive cream cheese and a jumbo onion ring.

Grilled sweet onions, Swiss cheese on marble rye.

Limited availability. Sunday only after 4 pm.

8 oz. beef tenderloin.

Two 4 oz. pan-seared filet mignons with brandy Dijon mushroom caper sauce.

Grass fed and all natural.

Tail-off rib eye.

Bone in strip & tenderloin.

Bone in rib eye.

Prime cut.

St. Louis BBQ ribs with coleslaw.

3 pork tender cutlets, pan-seared with a granny-smith apple, toasted caramel whiskey demi glace.

Pan-cooked chicken basted in a lemon caper sauce.

Lightly seasoned chicken breast tossed in a mushroom Marsala sauce.

Breast topped with roasted red pepper, Monterey Jack cheese and scallions.

Seasoned breast topped with prosciutto, provolone and sage. Sauced with a caper demi glace, served with wilted spinach.

Breaded breast smothered with sweet onions, sauteed mushrooms, pepper jack cheese and demi glace.

6 succulent shrimp fried golden brown and served with sweet chili sauce.

Seared filet with a lemon-chive beurre blanc sauce.

Pan seared 8 oz. filet topped with wilted spinach in a tomato, bacon, Parmesan sauce.

8 oz. filet grilled moist, fork tender with a lemon caper butter sauce.

Blackened skinless fiilet with a Cajun remoualade sauce.

Homemade kick'n mac'n cheese with chunks of lobster topped with a full Cajun style lobster tail. Served with a soup or salad.

Lobster stuffed ravioli with petite shrimp in an asparagus and sweet pepper cream sauce. Served with a soup or salad