Everett's

Choice of grilled chicken or sauteed shrimp with broccoli, scallions, julienned carrots, cilantro and daikon wrapped in a thin sesame crepe and drizzled with hoisin sauce.

Everett's rubbed chicken wings tossed in a chili-lime sauce. served with carrots and celery.

Trio of tender pork bellies served with lime-horseradish marmalade, honey-maple glaze and asian sesame sauce.

Thinly sliced bulgogi roast beef tossed with bulgogi glaze. accompanied with bibb lettuce leaves, julienned daikon, carrots and crispy rice noodles.

Seasoned bison, tomatoes, jalapenos, monterey jack, winter corn and black bean salsa piled high over fresh fried tortilla chips.

Poached pears, candied walnuts and gorgonzola cheese over a bed of mixed greens. Served with burgundy vinaigrette

Golden beets, feta, diced cucumbers, marinated tomatoes, red onion confit and kalamata olives over a bed of crispy romaine. served with housemade greek dressing.

Julienned candied bacon, roasted red peppers, marinated tomatoes, cotton onions, toasted almonds and goat cheese over a bed of fresh spinach. served with warm white balsamic and mushrooms dressing.

Crisp romaine, garlic crountons and shaved creamy housemade caesar dressing

Cucumbers, onions, tomatoes and homestyle croutons over a bed of mixed greens.

Cavatappi pasta tossed with lobster, shrimp and crab in a creamy garlic and boursin sauce

Cajun rubbed chicken breast, tricolored peppers, red onions and cajun alfredo sauce over mama mucci's fettuccine.

Peppardelle pasta tossed with house-smoked roma tomato and poblano pepper marinara. garnished with parmesan curls.

Boar's head salsalito turkey, bacon,cheddar, julienned granny smith apples, cranberries, toasted sunflower seeds and honey-lime chipotle aioli wrapped in a herbed tortilla.

Bison burger grilled to order with smoked cheddar, crispy onion rings and sweet baby ray's bbq sauce. served on a pretzel bun with lettuce and tomato. draft:founder's breakfast stout

Crispy tempura wahoo fish with shredded cabbage and winter salsa wrapped in warm tortillas. Served sour cream. bottle: short pandemonium pale ale

Shaved corned beef piled high with sauerkraut, swiss and thousands island dressing on thick-cut light rye bread. bottle: short's bellaire brown ale

Grilled balsamic marinated portobello mushrooms layered with avocado, roasted red peppers, tomato, mixed greens, provolone and pesto spread on a euro-grain

Boar's head mesquite smoked turkey, plath's smoked bacon, avocado, tomato, julienned raspberry jicama and a creamy mayo spread. served on ypur choice od toasted wheat-berry bread wrap. bottle: mt pleasant wheat

Raw julienned jicama, carrots, red cabbage, cucumber, avocado, romaine, tomato, green onion and red peppers hummus wrapped in parmesan encrusted flatbread. served with a refreshing garlic and cucumber yogurt sauce. draft: stella artois

Tannery creek meat market hand pressed half-pound certified angus burger grilled to order. Served on a potato bun with lettuce, onion and tomato.

6 oz. New york strip topped with a burgundy shallot demi-glace. served with white truffle parmesan fries and the vegetable du jour.

Meaty ribs smothered in a sweet and spicy glaze. served with ruby red house slaw and sweet potato wedges.

Beef short ribs set atop creamy blue cheese polenta and finished with a red wine reduction. served with the vegetable du jour.

Pan seared pork tenderloin medallions finished with an apricot-pumpkin seed glaze. served with dauphinoise potatoes and the vegetable du jour.

6 oz. Charbroiled filet of beef with potato and blue cheese housemade ravioli, wild mushrooms ragu and a red wine demi-glace. served with dauphinoise potatoes and the vegetable du jour.

Seasoned oven roasted cornish game hen served with sweet potato-sage risotto and the vegetable du jour.

Medallions of mahi-mahi poached in court bouillon and finished with lemon butter sauce. served with sweet potato-sage risotto and vegetable du jour.

Tender whitefish deipped in everett's ale batter and fried golden brown. served with mardi gras remoulade, ruby red slaw and fries.

Fresh atlantic salmon poached in court bouillon and topped with creamy hollandaise. served with sweet potato-sage risotto and the vegetable du jour.

Mushrooms and fennel rubbed pan seared atlantic salmon. served with butternut ravioli, lobster cream and the vegetable du jour.

Cinnamon tossed apples smothered in war, sweetly delicious brown sugar and almonds crumbles.

Fig stuffed poached pear with a salted caramel base.

Luscious semi-sweet chocolate cup topped with whipped cream.

A light and creamy cheesecake with a new topping daily.

Chef prepared flourless brownie under your choice of ice cream. finished with hot fudge topping.