Topped with pearl street pot roast gravy and white cheddar cheese curds.

Ru's deep fried specialty.

Sausage and Hungarian banana peppers in a creamy dip served with tortilla chips and veggies. Gluten free.

Deep fried golden brown calamari served with a marinara sauce.

Choice of hot, medium, mild, grilled BBQ, tangy honey mustard, grilled chipotle red-stag, roasted garlic parm, sweet chili sauce.

4 Boston bibb lettuce leaves stuffed with a zesty citrus dill salmon salad and topped with shredded carrot and cucumber.

Chopped romaine, mixed green, red onion, carrots, cucumber, tomatoes, croutons and shredded mozzarella. Gluten free. Vegetarian.

Mixed greens topped with fresh berries, mandarin orange, candied pecans, craisins and goat cheese. Gluten free. Vegetarian.

Napa cabbage, romaine topped with shredded carrot, edamame, red onion, cucumber, avocado and won ton chips. Gluten free. Vegetarian.

Romaine lettuce, cheddar-Jack cheese, tomatoes, bacon, croutons, chick peas, egg and cucumber. Gluten free. Vegetarian.

Mixed greens topped with tomatoes, black bean, corn salsa, avocado, shredded cheddar Jack and tortilla strips. Gluten free. Vegetarian.

1/2 lb. ground chuck burger on a brioche roll, lettuce and tomato.

Marinated grilled chicken, bacon, cheddar, Southwest ranch on a split top roll with lettuce and tomato.

Angus burger patty topped with house made bacon jam, blue cheese and arugula.

Portabella mushroom, zucchini, summer squash, roasted red pepper and spinach with cauliflower hummus on garlic pesto wrap. Vegetarian.

Breaded whitefish with jalapeno-pineapple slaw, Swiss cheese and remoulade on grilled rye.

Trainwreck braised pot roast, mashed potatoes and yancey's horseradish cheddar grilled between sourdough served with gravy.

Beer braised pork cheek, jalapeno pineapple slaw, honey bacon aioli, cheddar Jack and pickled onions.

Turkey, bacon, lettuce, tomato and cheddar cheese with avocado ranch on a spinach tortilla.

100% plant based burger on a brioche roll with lettuce and tomato.

Buffalo cheese sauce base with chicken breast mozzarella and blue cheese crumble.

Garlic oil base, topped with mozzarella, fresh basil, fresh bruschetta mix and balsamic reduction.

Tomato sauce base topped with mozzarella, spinach, bell peppers, oregano and parmesean cheese.

Tomato sauce base, ham, sausage, bacon and pepperoni.

Lobster, shrimp and scallops in a 3 cheese sauce topped with old bay bread crumbs.

Gouda buffalo cheese sauce, chicken breast tossed with cavatappi pasta topped with blue cheese crumbles and bread crumbs.

Marinated 8 oz. flat iron topped with spinach and roasted red peppers served with veggies and choice of potato. Gluten free.

Carribean seasoned mahi topped with citrus butter and served with Greek cous salad and seasonal veggies.

1/2 rack of tender grilled ribs covered in our cherry chipotle red stag BBQ served with Gouda mac and cheese, coleslaw and seasonal veggies. Gluten free.

Roasted artichoke hearts, zucchini, yellow squash, sauteed with tomatoes, carrots, broccoli and spaghetti squash topped with asiago. Gluten free. Vegetarian.

Cod filet battered in our conveyor cream ale beer better served with fries, coleslaw and tartar sauce.

Trainwreck braised pot roast served over a bed of mashed potatoes finished off with bacon, cheddar Jack and our brown gravy.