Lump crabmeat, seasoned vegetables, light Maryland style stuffing, champagne honey mustard.

Macaroni pasta made with a blend of cheeses.

White button mushrooms with crab stuffing.

Crisp applewood bacon-wrapped pork shank slathered in house-made peach chipotle hoisin Barbeque sauce.

Chuck burger, cheddar cheese, caramelized onion, bacon, mini brioche.

Portabella mushroom cap topped with sundried tomato pesto ricotta, tomato, provolone, sauteed mushrooms over arugula tossed in honey balsamic.

Guinness stout onion soup, beer braised onions, crostini, toasted provolone topped with crispy tobacco onions.

Baby clams, saffron, shallot cream sauce, grilled toast.

Tater tots with melted mozzarella, braised short ribs topped with founders old curmudgeon jus du jour.

Sauteed shrimp with garlic scampi sauce.

Tater tots topped with beer cheese.

Angus beef and wild boar blended with cranberries, herbs de provence, topped with havarti, maple pepper bacon and summer peach, Barbeque glase on a brioche bun.

Rotating beer cheese, pretzel.

Potato Skins, shredded cheese, and bacon

Shaven prime rib, mozzarella, sauteed onions, ciabatta bread, horseradish sauce, au jus.

Angus beef and wild boar blended with cranberries, herbs de provence, topped with creamy havarti cheese, maple pepper bacon and summer peach Barbeque glase on a brioche bun.

Grilled chicken, portobella mushrooms, roasted red pepper, spinach, fresh mozzarella, pesto, balsamic gastrique ciabatta roll.

House-made corned beef, sauerkraut, swiss cheese, rye bread, Russian dressing on side.

Grilled chicken, cheddar, bourbon sauce, bacon, brioche bun.

12 ounces hanger pan-seared, sautéed brussed sprouts, roasted mini multi-colored potatoes, sautéed in a lemon herb butter, balsamic reduction.

Fresh monkfish, pan scared topped with a lump crab sauce with roasted mini color pepper and blistered tomato and sweet onion over bourbon st dirty rice.

Montreal seasoned 16 ounces cab certified prime ribeye, bourbon st. dirty rice with andouille sausage, seasoned vegetables, and jasmine rice and grilled asparagus.

16 ounces grilled berkshire bone-in pork chop seasoned with chef Salazar's secret dry rub topped with charred com salad with cherry tomatoes, cucumber, avocado, cilantro, red onions and jalapeno and grilled asparagus.

Tastes and looks like real beef but it's 100% vegetarian. It is topped with pepper jack and American cheese lettuce, onion tomato and special sauce on a brioche bun or rye toast.

Classic hot dog topped with chopped tomatoes, onions, mustard and pickles with chips.

Crispy battered fries tossed in truffle oil and seasoned with parmesan cheese.

Artisanal cheeses, roasted lobster, prosciutto de parma, sautéed shallots, spinach, rotini pasta, cous cous, topped with lemon herb panko and tobacco onion oregenato.

Five crispy wings tossed in truffle buffalo sauce, carrots and celery, bleu cheese or ranch.

Five crispy jumbo wings tossed in garlic parmesan sauce, carrots and bleu cheese or ranch.

Boneless chicken wings tossed in she-devil rub topped with Pico de Gallo, home slaw and chipotle aioli.

Strawberry chocolate and pistachio ice cream covered in chocolate.

Decadent layers of carrot cake and cheesecake making for a great shared dessert.

Layers of rich chocolate cake and chocolate frosting.

Deep-fried cheesecake with mango in a sugar-cinnamon crust, served with vanilla ice cream and special caramel sauce.

Vanilla, chocolate, strawberry.

Apple, pineapple, cranberry, orangeand grapefruit.