A large soft pretzel topped with koshar salt and cracker peppercorns finished with a cheddar cheese and pale ale dipping sauce.

St. Anthony flatbreads topped with an array of fresh daily ingredients.

Prince Edward Island mussels slow simmered in crisp white wine, leeks, roasted garlic and chorizo sausage finished with toast points.

Pan boiled pierogies filled with potatoes and cheese topped with Italian chicken sausage, onions, peppers, mushrooms, garlic, parsley and red pepper flakes with Parmesan cheese.

A blend of wild mushrooms sauteed in heavy cream with Marsala wine, sun dried tomatoes, onions and garlic finished with shredded Parmesan cheese and toast points.

Fried mozzarella ravioli with a rustic house made marinara topped with shredded Parmasen cheese served over a bed of wild greens.

Hand cut chicken strips crusted with honey dijon potato chips and panko deep fried and served with a Thai peanut, Parmesan pesto or spicy barbecue dipping sauce.

Fresh spinach and marinated artichoke heart with cream cheese, asiago cheese and Mexican cheese topped with a panko crust served with flour tortilas.

Deep fried then baked chicken wings served with a vegetable crudite and bleu cheese.

Fried flour tortilla chips topped with onions, bell peppers, tomatoes, black olives and jalapenos finished with a blend of Mexican cheeses and served with sour cream and house made salsa.

Marinated artichoke hearts with diced tomatoes, red onion, cilantro and garlic topped with shredded Parmesan cheese served with toast points.

Charcoal grilled avocado topped with Maine baby shrimp in a creamery butter, white wine and roasted garlic scampi sauce served on arugula and cilantro slaw.

Greek feta cheese with cream cheese, English cucumbers, diced jalapeno, fresh basil, diced tomatoes, chopped chives and garlic served with fried flour tortilla chips.

Pan seared jumbo tiger shrimp with Cajun seasonings, creamery butter and a local IPA beer finished with toast points.

Oven roasted garlic bulb with an olive tapenade, grilled avocado, aged Parmesan cheese, pico de gallo and toasted points.

Our jumbo shrimp served with house made cocktail sauce and a lemon wedge.

Grilled jalapeno peppers stuffed with cream cheese, cheddar cheese and garlic wrapped in brown sugar glazed bacon served over a bed of spinach.

Fried flour tortilla chips topped with onions, bell peppers, tomatoes, black olives and jalapenos finished with a blend of Mexican cheeses and served with sour cream and house made salsa.

Fried flour tortilla chips topped with onions, bell peppers, tomatoes, black olives and jalapenos finished with a blend of Mexican cheeses and served with sour cream and house made salsa.

Fried flour tortilla chips topped with onions, bell peppers, tomatoes, black olives and jalapenos finished with a blend of Mexican cheeses and served with sour cream and house made salsa.

Yellow onions, red onions, leeks and shallots slow simmered in a dry sherry and beef stock baked with toasted croutons and topped with melted Swiss and mozzarella cheese.

Slow simmered ground beef and pulled pork chili with jalapenos, onions and garlic topped with sour cream and shredded Mexican blended cheeses.

Slow simmered roasted sweet corn chowder with potatoes, onions, celery, garlic and parsley served with Westminster crackers.

Slow simmered stew meat in a rich beef broth with potatoes, carrots, onions and garlic. Served with garlic toast points.

Grandma's famous hearty soup with diced chicken, carrots, celery, onion, peas and garlic with egg noodles with westminister oyster cracker.

Iceberg wedge topped with spiced nuts, crumbled bleu cheese, cranberries, hickory smoked bacon and cherry tomatoes finished with a house made bleu cheese dressing.

Fresh romaine hearts tossed with an authentic Caesar dressing topped with homemade croutons and shredded Parmesan cheese.

Hand selected field greens with sliced cucumbers, carrots, red onion, cherry tomatoes and house made croutons served with choice of dressing.

Slow roasted beets with sliced goat cheese, shredded carrots and fresh basil served on a bed of wild field green finished with a balsamic drizzle.

Romaine hearts and iceburg lettuce topped with roasted corn, avocado, hard boiled egg, bacon, cherry tomatoes, bleu cheese and Bermuda onions with a chipotle ranch dressing.

Grilled 8 oz. center cut beef tenderloin topped with a light bearnaise sauce with buttery mushrooms over garlic mashed potatoes and sauteed vegetable.

Ginger-soy marinated salmon steak topped with a ginger, carrot, tomato, garlic and soy sauce glaze served with wild rice pilaf and sauteed vegetable.

Slow simmered chicken and chorizo sausage in a dark roux with Spanish onion, green pepper, red pepper, okra, celery, scallion, fresh parsley and garlic served over rice pilaf with grilled cornbread.

Grilled apple cider marinated pork chop topped with a mushroom, leeks and marsala wine pan gravy served with garlic mashed potatoes, sauteed vegetable and grilled cornbread.

Slow roasted stuffed portobello mushroom with boursin cheese, caramelized onions, roasted red pepper, garlic and parsley topped with a Parmesan cheese and panko crust finished with a balsamic glaze served over a bed of fresh spinach.

Maria's home made ravioli created daily with the freshest ingredients and vegetables served in an array of different sauces.

P.E.I mussels slow simmered in crisp white wine, coconut milk, curry paste and lemon grass finished with grilled toast points.

Jumbo tiger shrimp, sliced avocado and a cilantro slaw wrapped in an egg roll sheet finished with a sweet sesame seed hoisan sauce.

A portobello mushroom topped with boursin cheese, caramelized onions and shredded Parmesan cheese finished with a balsamic reduction.

Crumbled feta cheese with a basil pesto, roasted peppers and diced tomatoes topped with shredded Parmesan cheese and served with toast points.

Oven baked Danish Brie topped with a fresh raspberry coulis served with roasted spiced nuts, sliced apples and grilled toast points.

Sea scallops wrapped in hickory smoked bacon topped with local honey and served over house made cilantro slaw.

Our jumbo shrimp served with house made cocktail sauce and a lemon wedge.

Spanish onions, Bermuda onions and shallots slow simmered in a dry sherry and rich beef stock baked with toasted croutons and topped with melted Swiss and mozzarella cheese.

Wild field greens topped with grilled poached pears, crumbled Gorgonzola cheese, cherry tomatoes and spiced nuts finished with a balsamic vinaigrette dressing.

Slow roasted beets with sliced goat cheese, shredded carrots and fresh basil finished with a balsamic drizzle.

Iceberg hearts topped with spiced mixed nuts, crumbled bleu cheese, dried cranberries, hickory smoked bacon and cherry tomatoes finished with a house made bleu cheese dressing.

Fresh romaine hearts tossed with an authentic Caesar dressing topped with homemade croutons and shredded Parmesan cheese.

Hand selected field greens with sliced cucumbers, carrots, red onion, cherry tomatoes and house made croutons served with choice of dressing.

Fresh romaine hearts tossed with an authentic Caesar dressing topped with homemade croutons and shredded Parmesan cheese.

Hand selected field greens with sliced cucumbers, carrots, red onion, cherry tomatoes and house made croutons served with choice of dressing.

Fresh romaine hearts tossed with an authentic Caesar dressing topped with homemade croutons and shredded Parmesan cheese.

Hand selected field greens with sliced cucumbers, carrots, red onion, cherry tomatoes and house made croutons served with choice of dressing.