Chicken wings golden fried and tossed with a choice of housemade maple BBQ, classic buffalo or garlic parmesan sauce.

A creamy blend of crab, cheeses and scallions, baked with white cheddar and served with old bay seasoned potato chips, warmed naan and celery.

Chilled sushi-grade yellowfin tuna, served rare with Asian slaw, sweet teriyaki and a sriracha aioli drizzle.

Fried tater tots topped with chorizo sausage, nacho cheese sauce, fresh pico de gallo, avocado, sour cream and scallions.

A creamy blend of cheeses, spinach and artichokes, served in a sourdough bread bowl with tortilla chips and cucumber slices.

Golden fried rings, tentacles and cherry peppers, finished with a sweet chili sauce.

Crispy dill pickle chips, served with honey mustard and sriracha aioli dipping sauces.

Tempura battered and lightly fried shrimp, tossed in a sweet chili sauce.

Layers of corn tortilla chips, pulled BBQ chicken, black beans, corn, nacho cheese sauce, BBQ sauce, ranch and banana peppers.

A medley of red pepper hummus, walnut encrusted goat cheese, blue cheese, grapes, fig jam, pepperoni, pickles and cucumbers, with an artichoke, tomato and feta salad, accompanied by ciabatta and naan.

Shredded chicken and blue cheese, topped with cheddar and finished with a drizzle of ranch and Buffalo.

Pesto, shredded braised short ribs, caramelized onions, roasted tomatoes and white cheddar, finished with arugula and a horseradish truffle cream.

Pomodoro sauce topped with pepperoni, cherry peppers, a provolone and mozzarella blend, fresh mozzarella and parsley.

Pesto, sliced tomatoes and fresh mozzarella, finished with a balsamic reduction and basil.

Artisan greens and arugula, diced gala apples, red grapes and candied walnuts, tossed in a balsamic vinaigrette, topped with feta and applewood smoked bacon.

Shredded kale, brussels sprouts, broccoli, cabbage, radicchio, carrots and golden beets with arugula, dried cranberries and pecans, tossed in a whole grain mustard vinaigrette, topped with goat cheese and granny smith apples.

Thick sliced beefsteak tomato and red onion, stacked with artisan greens and sirloin steak, finished with housemade steak sauce, blue cheese crumbles, applewood smoked bacon and a balsamic reduction.

Marinated and roasted purple and golden beets tossed with arugula, pickled onions, candied walnuts and a red wine vinaigrette, finished with crumbled goat cheese.

Crisp romaine hearts and housemade seasoned croutons, tossed in a housemade caesar dressing and topped with shaved reggiano.

Iceberg wedge served with applewood smoked bacon, blue cheese crumbles, grape tomatoes, red onions, housemade blue cheese dressing and a balsamic reduction.

A rich beef broth onion soup with a hint of brandy and fresh herbs, finished with croutons, a melted swiss and parmesan blend.

A mildly sweet cream of tomato soup with a hint of garlic and Parmesan.

Grilled 8 oz. all-natural certified Angus beef ® burger, served with your choice of cheese, lettuce, tomato, red onion and pickle, served on a brioche bun.

Grilled 8 oz. all-natural certified Angus beef ® burger, american cheese, applewood smoked bacon, fried egg, smashed tater tots and caramelized shallot demi-glace, served on a brioche bun.

Pan-seared turkey burger served on an herbed focaccia bun and topped with goat cheese, cranberry aioli, caramelized onions and apples.

A cajun-seared salmon burger, served on a brioche bun with artisan mix, asian slaw and sriracha aioli.

Slow cooked pulled pork, sliced ham, Swiss cheese, honey mustard and fried pickles grilled on thick ciabatta.

Certified Angus beef ® shaved steak, caramelized onions, green and red peppers, smothered with american cheese, served in a crusty sub roll.

Lightly fried or grilled chicken topped with Swiss, shaved ham, honey mustard, leaf lettuce and tomato, served on a pretzel bun.

Slow cooked pulled pork, tossed in BBQ, served on a pretzel bun with coleslaw, pickles, cheddar and crispy onion strings

Sliced Cajun tuna, served rare, over jasmine rice with avocado, shaved cucumber and honeydew melon, finished with soy ginger dressing.

Cajun seasoned sirloin steak topped with an herb and garlic infused chimichurri sauce, served with seasoned french fries.

Sauteed chicken breast tossed with pesto cream sauce, roasted tomatoes, artichokes and tagliatelle, topped with Parmesan.

Sauteed shrimp tossed in an herbed clam sauce with roasted tomatoes and linguini, finished with basil, parmesan and grilled ciabatta.

Pan-seared salmon over chilled soba noodles, tossed with Asian slaw and sesame ginger dressing, topped with sesame seeds and sriracha aioli.

Blackened swordfish served over a black bean, corn and rice salad, black bean puree and arugula, tossed in citrus oil and finished with lime sour cream and grilled citrus.

Slow roasted short ribs, served over an asparagus and parmesan risotto, finished with a red wine au jus and topped with fried leeks.

A mixture of ground beef, pork and veal with a smoky glaze, served over roasted garlic mashed potatoes and broccoli, topped with crispy onion strings and sriracha ketchup.

A rich cheese sauce tossed with cavatappi pasta, topped with BBQ pulled pork, onion strings and cracker crumbles, finished with BBQ and ranch.

North atlantic, oceanic raised. prepared grilled or cajun style.

East coast, line caught. prepared grilled or Cajun style.

North atlantic, line caught. baked with a lemon cracker gremolata.

12 oz. of bourbon marinated tips, finished with a whiskey glaze.

12 oz, 28 day aged, brushed with a steakhouse butter.

14 oz, 28 day aged, brushed with a balsamic bbq compound butter.

Broccoli, mushrooms, green and red peppers, tossed with cavatappi pasta in a tomato cream sauce, topped with shaved parmesan. Available vegan upon request.

Sauteed linguini noodles tossed in hoisin teriyaki with broccoli, carrots, cucumbers and red peppers, finished with a sriracha aioli drizzle. Available vegan upon request.

A blend of goat and american cheese on griddled ciabatta with roasted garlic aioli, accompanied by a mildly sweet cream of tomato soup.

Red pepper hummus, red onion, feta, roasted red peppers, sliced olives, shaved cucumber and arugula, wrapped in a warmed naan. Available vegan upon request.

100% plant based burger served on a brioche bun with garlic aioli, topped with a choice of cheese, lettuce, tomato and red onion, accompanied by a pickle and the choice of one side. Available vegan upon request.

roasted tomatoes, artichokes and cavatappi pasta, tossed in a creamy pesto sauce and finished with shaved reggiano.