Classic 4 ounce filet with French fries, finished with hollandaise sauce.

Sauteed shrimp tossed in a light scampi sauce with cherry tomatoes and spinach.

Buttery lobster with crisp bacon, old bay aioli, lettuce, tomato, finished with an egg on toasted sourdough.

Grilled chicken breast over spinach with pickled red onion, bacon and warm bacon vinaigrette.

Southern fried shrimp, lettuce, onion, tomato, old bay aioli served on a toasted hoagie.

Fried in our Southern style breading and served on a toasted hoagie with lettuce, onion, tomatoand housemade tartar sauce on the side.

Juicy grilled chicken breast, grilled ham, crisp bacon, cheddar, swiss and mayo on sourdough.

Crisp bacon, tomato, spinach, pimientoand cheddar cheese on toasted sourdough.

7-oz ribeye on a hoagie roll with sauteed mushrooms, onions and swiss cheese.

Grilled chicken breast, lettuce, tomato, black olives, artichoke hearts and feta cheese finished with Italian dressing.

Our signature! 8 ounce ground filet with your choice of American, swiss, cheddar, or pimiento cheese on an onion Kaiser roll.

Angel hair pasta and fresh vegetables tossed in pesto and topped with Parmesan cheese.

Hand-made pasta tossed in zesty puttanesca sauce.

Bacon braised green beans, herb roasted buttery potatoes, finished with a savory red wine sauce.

Topped with bearnaise sauce, served with bacon braised green beans and herb roasted buttery potatoes.

With yellow summer squash, zucchini, eggplant, grape tomato, couscous and lemon caper butter.

Steamed in white wine and butter, served with herb roasted buttery potatoes and asparagus.

New Zealand lamb roasted and served over a curried carrot puree, potatoes, wilted spinachand dates.

One topped with mushroom marsala, the other with warm bleu cheese, served with bacon green beans and herb roasted buttery potatoes.

Pan seared over a cauliflower puree and roasted brussels sprouts with bacon, raisins and chambord reduction.

With sharp white cheddar and pimento mac 'n cheese, bacon braised green beans, finished with pineapple sage glaze.

Lightly breaded fillets fried in herb butter with gnocchi,, asparagus and spinach.