Chicken wings golden fried and tossed with a choice of housemade maple bbq, classic buffalo or garlic parmesan sauce.
A creamy blend of cheeses, spinach, and artichokes, served in a sourdough bread bowl with tortilla chips and cucumber slices.
Crispy dill pickle chips served with honey mustard and sriracha aioli dipping sauces.
A creamy blend of crab, cheeses, and scallions, baked with white cheddar and served with old bay seasoned potato chips, warmed naan and celery.
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.
Fried tater tots topped with chorizo sausage, nacho cheese sauce, fresh pico de gallo, avocado, sour cream, and scallions.
Golden-fried rings, tentacles, and cherry peppers finished with a sweet chili sauce.
Chilled sushi-grade yellowfin tuna, served rare with Asian slaw, sweet teriyaki, and a sriracha aioli drizzle.
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.
Shredded chicken and blue cheese, topped with cheddar and finished with a drizzle of ranch and buffalo.
Pomodoro sauce topped with pepperoni, cherry peppers, a provolone and mozzarella blend, fresh mozzarella and parsley.
Pesto, shredded braised short ribs, caramelized onions, roasted tomatoes, and white cheddar, finished with arugula and a horseradish truffle cream.
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.
Marinated and roasted purple and golden beets tossed with arugula, pickled onions, candied walnuts, and a red wine vinaigrette, finished with crumbled goat cheese.
Iceberg wedge served with applewood smoked bacon, blue cheese crumbles, grape tomatoes, red onions, housemade blue cheese dressing, and a balsamic reduction.
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.
Crisp romaine hearts and housemade seasoned croutons tossed in a housemade caesar dressing and topped with shaved Reggiano.
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.
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.
A cajun-seared salmon burger served on a brioche bun with artisan mix, Asian slaw, and sriracha aioli.
Certified Angus beef shaved steak, caramelized onions, green and red peppers, smothered with American cheese, served in a crusty sub roll.
Slow-cooked pulled pork, tossed in bbq, served on a pretzel bun with coleslaw, pickles, cheddar, and crispy onion strings.
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 a herbed focaccia bun and topped with goat cheese, cranberry aioli, caramelized onions, and apples.
Slow-cooked pulled pork, sliced ham, swiss cheese, honey mustard and fried pickles grilled on thick ciabatta.
Lightly fried or grilled chicken topped with swiss, shaved ham, honey mustard, leaf lettuce, and tomato, served on a pretzel bun.
Sliced cajun tuna, served rare, over jasmine rice with avocado, shaved cucumber and honeydew melon, finished with soy ginger dressing.
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.
Golden fried chicken breast topped with pesto, Reggiano, mozzarella, and roasted tomatoes, finished with a balsamic reduction, served with an artisan green salad.
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.
Lightly fried chicken served with sauteed gnocchi and spinach, tossed in a lemon caper parmesan butter sauce with fried sage.
Pan-seared beef tenderloin with a wild mushroom blend, caramelized onions, and a rich, salted demi-glace, served with crispy herb spaetzle.
Sauteed chicken breast tossed with pesto cream sauce, roasted tomatoes, artichokes, and tagliatelle pasta, topped with parmesan.
Cajun seasoned sirloin steak topped with an herb and garlic infused chimichurri sauce, served with seasoned french fries.
Slow roasted short ribs, served over an asparagus and parmesan risotto, finished with a red wine au jus and topped with fried leeks.
Sauteed shrimp tossed in an herbed clam sauce with roasted tomatoes and linguini, finished with basil, parmesan, and grilled ciabatta.
North Atlantic cod fried in seasoned flour, served with french fries, accompanied by tartar sauce and coleslaw.
Pan-seared salmon over chilled soba noodles tossed with Asian slaw and sesame ginger dressing, topped with sesame seeds and sriracha aioli.
Grilled sirloin over mashed potatoes and roasted brussels sprouts, topped with sauteed mushrooms and a caramelized shallot demi-glace.
North Atlantic, oceanic raised. Prepared grilled or cajun style.
North Atlantic, line-caught. Baked with a lemon cracker gremolata.
East coast, line-caught. Prepared grilled or cajun style.
12 oz of bourbon marinated tips, finished with a whiskey glaze.
14 oz, 28 days aged, brushed with a balsamic bbq compound butter.
12 oz, 28 days aged, brushed with a steakhouse butter.
Broccoli, mushrooms, green and red peppers, tossed with cavatappi pasta in a tomato cream sauce, topped with shaved parmesan. 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.
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.
Sauteed linguini noodles tossed in hoisin teriyaki with broccoli, carrots, cucumbers, and red peppers, finished with a sriracha aioli drizzle. Available vegan upon request
Red pepper hummus, red onion, feta, roasted red peppers, sliced olives, shaved cucumber, and arugula, wrapped in a warmed naan. Available vegan upon request.
Roasted tomatoes, artichokes and cavatappi pasta, tossed in a creamy pesto sauce and finished with shaved Reggiano.
Chicken wings golden fried and tossed with a choice of housemade maple bbq, classic buffalo or garlic parmesan sauce.
A creamy blend of cheeses, spinach, and artichokes, served in a sourdough bread bowl with tortilla chips and cucumber slices.
Crispy dill pickle chips served with honey mustard and sriracha aioli dipping sauces.
A creamy blend of crab, cheeses, and scallions, baked with white cheddar and served with old bay seasoned potato chips, warmed naan and celery.
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.
Fried tater tots topped with chorizo sausage, nacho cheese sauce, fresh pico de gallo, avocado, sour cream, and scallions.
Golden-fried rings, tentacles, and cherry peppers finished with a sweet chili sauce.
Chilled sushi-grade yellowfin tuna, served rare with Asian slaw, sweet teriyaki, and a sriracha aioli drizzle.
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.
Shredded chicken and blue cheese, topped with cheddar and finished with a drizzle of ranch and buffalo.
Pomodoro sauce topped with pepperoni, cherry peppers, a provolone and mozzarella blend, fresh mozzarella and parsley.
Pesto, shredded braised short ribs, caramelized onions, roasted tomatoes, and white cheddar, finished with arugula and a horseradish truffle cream.
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.
Fried chicken breast, artisan mix, corn, black beans, grape tomatoes, applewood smoked bacon, avocado, white cheddar, and banana peppers, tossed in a housemade ranch and finished with a bbq drizzle.
Iceberg wedge served with applewood smoked bacon, blue cheese crumbles, grape tomatoes, red onions, housemade blue cheese dressing, and a balsamic reduction.
Candied walnut encrusted goat cheese patty drizzled with amber honey, topped with artisan greens, arugula, caramelized onions, and blueberries, tossed in a balsamic reduction.
Crisp romaine hearts and housemade seasoned croutons tossed in a housemade caesar dressing and topped with shaved Reggiano.
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.
Marinated and roasted purple and golden beets tossed with arugula, pickled onions, candied walnuts, and a red wine vinaigrette, finished with crumbled goat cheese.
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.
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.
A cajun-seared salmon burger served on a brioche bun with artisan mix, Asian slaw, and sriracha aioli.
Certified Angus beef shaved steak, caramelized onions, green and red peppers, smothered with American cheese, served in a crusty sub roll.
A mixture of ground beef, pork, and veal with a smoky glaze, served on an herbed focaccia bun with leaf lettuce, crispy onion strings, and sriracha ketchup.
Two tacos with cajun seasoned fried cod, rice salad, and pickled vegetables, served on warmed tortillas, finished with sriracha aioli.
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 a herbed focaccia bun and topped with goat cheese, cranberry aioli, caramelized onions, and apples.
Slow-cooked pulled pork, tossed in bbq, served on a pretzel bun with coleslaw, pickles, cheddar, and crispy onion strings.
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, sliced ham, swiss cheese, honey mustard and fried pickles grilled on thick ciabatta.
Golden fried chicken breast topped with pesto, Reggiano, mozzarella, and roasted tomatoes, finished with a balsamic reduction, served with an artisan green salad.
A blend of goat and American cheese on griddled ciabatta with roasted garlic aioli, accompanied by a mildly sweet cream of tomato soup.
Sauteed chicken breast tossed with pesto cream sauce, roasted tomatoes, artichokes, and tagliatelle pasta, topped with parmesan.
Lightly fried chicken served with sauteed gnocchi and spinach, tossed in a lemon caper parmesan butter sauce with fried sage.
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 cod fried in seasoned flour, served with french fries, accompanied by tartar sauce and coleslaw.
Sliced cajun tuna, served rare, over jasmine rice with avocado, shaved cucumber and honeydew melon, finished with soy ginger dressing.
Marinated steak tips, served over jasmine rice, pickled cucumbers, carrots, red onions, and peppers, finished with sriracha aioli.
Broccoli, mushrooms, green and red peppers, tossed with cavatappi pasta in a tomato cream sauce, topped with shaved parmesan. 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.
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.
Sauteed linguini noodles tossed in hoisin teriyaki with broccoli, carrots, cucumbers, and red peppers, finished with a sriracha aioli drizzle. Available vegan upon request
Red pepper hummus, red onion, feta, roasted red peppers, sliced olives, shaved cucumber, and arugula, wrapped in a warmed naan. Available vegan upon request.
Roasted tomatoes, artichokes and cavatappi pasta, tossed in a creamy pesto sauce and finished with shaved Reggiano.
Grilled chicken or fried chicken tenders.
Fried cod.
Butter and parmesan cheese, red sauce or mac 'n' cheese.
Chicken wings golden fried and tossed with a choice of housemade maple bbq, classic buffalo or garlic parmesan sauce.
A creamy blend of cheeses, spinach, and artichokes, served in a sourdough bread bowl with tortilla chips and cucumber slices.
Chilled sushi-grade yellowfin tuna, served rare with Asian slaw, sweet teriyaki, and a sriracha aioli drizzle.
A creamy blend of crab, cheeses, and scallions, baked with white cheddar and served with old bay seasoned potato chips, warmed naan and celery.
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 tortilla chips and gluten-free bread.
Fried tater tots topped with chorizo sausage, nacho cheese sauce, fresh pico de gallo, avocado, sour cream, and scallions.
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.
Shredded chicken and blue cheese, topped with cheddar and finished with a drizzle of ranch and buffalo, served on a gluten-free flatbread.
Pomodoro sauce topped with pepperoni, cherry peppers, a provolone and mozzarella blend, fresh mozzarella and parsley, served on a gluten-free flatbread.
Pesto, shredded braised short ribs, caramelized onions, roasted tomatoes, and white cheddar, finished with arugula and a horseradish truffle cream, served on a gluten-free flatbread.
Pesto, sliced tomatoes and fresh mozzarella finished with a balsamic reduction and basil, served on a gluten-free flatbread.
Artisan greens and arugula, diced gala apples, red grapes, and candied walnuts, tossed in a balsamic vinaigrette, topped with feta and applewood smoked bacon.
Marinated and roasted purple and golden beets tossed with arugula, pickled onions, candied walnuts, and a red wine vinaigrette, finished with crumbled goat cheese.
Iceberg wedge served with applewood smoked bacon, blue cheese crumbles, grape tomatoes, red onions, housemade blue cheese dressing, and a balsamic reduction.
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.
Crisp romaine hearts and housemade seasoned croutons tossed in a housemade caesar dressing and topped with shaved Reggiano.
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.
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 gluten-free bun.
Slow-cooked pulled pork, sliced ham, swiss cheese, honey mustard and fried pickles grilled on a gluten-free bun.
Lightly fried or grilled chicken topped with swiss, shaved ham, honey mustard, leaf lettuce, and tomato, served on a gluten-free bun.
Red pepper hummus, red onion, feta, roasted red peppers, sliced olives, shaved cucumber, and arugula, served on a gluten-free bun.
Pan-seared turkey burger served on a gluten-free bun and topped with goat cheese, cranberry aioli, caramelized onions, and apples.
A cajun-seared salmon burger served on a gluten-free bun with artisan mix, Asian slaw, and sriracha aioli.
Certified Angus beef shaved steak, caramelized onions, green and red peppers, smothered with American cheese, served on a gluten-free bun.
Slow-cooked pulled pork, tossed in bbq, served on a gluten-free 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.
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.
Golden fried chicken breast topped with pesto, Reggiano, mozzarella and roasted tomatoes, finished with a balsamic reduction, served with an artisan green salad.
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 gluten-free rotini pasta, topped with bbq pulled pork, onion strings, and cracker crumbles, finished with bbq and ranch.
Lightly fried chicken served with gluten-free rotini pasta and spinach, tossed in a lemon caper parmesan butter sauce with fried sage.
Pan-seared beef tenderloin with a wild mushroom blend, caramelized onions, and a rich, salted demi-glace, served with gluten-free rotini pasta.
Sauteed chicken breast tossed with pesto cream sauce, roasted tomatoes, artichokes, and gluten-free rotini pasta, topped with parmesan.
Cajun seasoned sirloin steak topped with an herb and garlic infused chimichurri sauce, served with seasoned french fries.
Slow roasted short ribs, served over an asparagus and parmesan risotto, finished with a red wine au jus and topped with fried leeks.
Sauteed shrimp tossed in an herbed clam sauce with roasted tomatoes and gluten-free rotini pasta, finished with basil and parmesan.
North Atlantic cod fried in seasoned gluten-free flour, served with french fries, accompanied by tartar sauce and coleslaw.
Pan-seared salmon over chilled soba noodles tossed with Asian slaw and sesame ginger dressing, topped with sesame seeds and sriracha aioli.
Grilled sirloin over mashed potatoes and roasted brussels sprouts, topped with sautéed mushrooms and a caramelized shallot demi-glace.
North Atlantic, oceanic raised. Prepared grilled or cajun style.
North Atlantic, line-caught. Baked with a lemon cracker gremolata.
East coast, line-caught. Prepared grilled or cajun style.
12 oz of bourbon marinated tips, finished with a whiskey glaze.
14 oz, 28 days aged, brushed with a balsamic bbq compound butter.
12 oz, 28 days aged, brushed with a steakhouse butter.
Fried chicken breast, artisan mix, corn, black beans, grape tomatoes, applewood smoked bacon, avocado, white cheddar, and banana peppers, tossed in a housemade ranch and finished with a bbq drizzle.
Candied walnut encrusted goat cheese patty drizzled with amber honey, topped with artisan greens, arugula, caramelized onions, and blueberries, tossed in a balsamic reduction.
A mixture of ground beef, pork, and veal with a smoky glaze, served on a gluten-free bun with leaf lettuce, crispy onion strings, and sriracha ketchup.
Marinated steak tips, served over jasmine rice, pickled cucumbers, carrots, red onions, and peppers, finished with sriracha aioli.
Two tacos with cajun seasoned fried cod, rice salad, and pickled vegetables, served on warmed corn tortillas, finished with sriracha aioli.
Sliced cajun tuna, served rare, over jasmine rice with avocado, shaved cucumber and honeydew melon, finished with soy ginger dressing.
Broccoli, mushrooms, green and red peppers, tossed with gluten-free rotini pasta in a tomato cream sauce, topped with shaved parmesan. Available vegan upon request.
A blend of goat and American cheese on a gluten-free bun with roasted garlic aioli, accompanied by a mildly sweet cream of tomato soup.
100% plant-based burger served on a gluten-free 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.
Sauteed soba noodles tossed with broccoli, carrots, cucumbers and red peppers, finished with a sesame chili sauce and a sriracha aioli drizzle. Available vegan upon request.
Red pepper hummus, red onion, feta, roasted red peppers, sliced olives, shaved cucumber, and arugula, served on a gluten-free bun.
Roasted tomatoes, artichokes and gluten-free rotini pasta, tossed in a creamy pesto sauce and finished with shaved Reggiano.
A warmed fudge brownie topped with vanilla bean ice cream and housemade hot fudge finished with whipped cream and crushed oreo.
Layers of fudge brownie, peanut butter cup ice cream, housemade hot fudge and Reese's chunks.
Toasted coconut and graham cracker crumble, topped with key lime custard and fresh whipped cream, finished with toasted coconut, a lime wheel, and zest.
Warm cinnamon and sugar donut smothered with apple chutney, topped with vanilla ice cream, drizzled with cinnamon bourbon caramel sauce, finished with powder sugar.
Warmed naan bread loaded with Nutella, topped with toasted marshmallows, graham cracker crumbles, drizzled with chocolate sauce and sea salt caramel, dusted with powdered sugar.
A warmed flourless chocolate cake served with a mixed berry puree, fresh berries, and housemade hot fudge.