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in-house smoked pulled pork, caramelized onions and jack cheese stuffed between flour tortillas and grilled
wings and drumsticks tossed in a sweet thai chili and garlic pepper glaze with a jicama mango slaw
hot parmesan cream sauce loaded with chopped spinach and artichokes served with tri colored tortilla chips for dipping
in-house smoked ribs smothered in a pineapple barbeque glaze served with sweet potato fries.
chef's selection prepared daily
a traditional zesty spanish soup served chilled
romaine lettuce tossed with smoked bacon, croutons, reggiano parmesan cheese, special caesar dressing and garnished with grape tomatoes, kalamata olives and anchovy filets
field greens tossed with honey lime vinaigrette topped with crispy tortilla strips and finished with a peanut dressing drizzle
steamed broccoli, artichokes and roasted red peppers tossed with grilled pita, olive oil and garlic served over a bed of field greens
homemade with chopped apples and roasted almonds served over field greens and honey lime vinaigrette
baby spinach with dried cranberries, warm pear, walnuts, lively run goat cheese and red onion finished with a pomegranate dressing
two golden crabcakes set atop crisp romaine lettuce on a hoagie roll finished with our homemade remoulade sauce and sweet potato fries
smoked pork, ham, swiss cheese, pickles and mustard packed into foccacia bread pressed on a grill
roasted red peppers, spinach and baby bella mushrooms topped with goat cheese on foccacia bread and pressed on a grill
grilled chicken breast with basil pesto sauce, roasted red peppers and melted provolone cheese
8 oz. Prime ground beef topped with barbeque sauce, applewood smoked bacon and melted gouda cheese
8 oz. Prime ground beef topped with baby bella mushrooms and swiss cheese.
8 oz. Prime beef ground topped with caramalized onions and gorgonzola cheese
grilled cajun chicken, steamed rice, black beans and cheddar cheese stuffed in a jalapeno wrap and grilled
chipotle barbequed glazed meatloaf topped with frizzled onions on grilled foccacia bread
elbow macaroni in creamy cheese sauce topped with crushed foccacia croutons, baked, and finished with a light drizzle of truffle oil served along with a house salad with honey lime vinaigrette
bowtie pasta swirled with sauteed baby bella mushrooms, sun dried tomatoes and spinach in a marsala cream sauce
encrusted in ground black pepper corns and seared rare. Sliced thin and shingled around an Asian slaw then finished with and Asian vinaigrette
in-house smoked pulled pork, caramelized onions and jack cheese stuffed between flour tortillas and grilled
wings and drumsticks tossed in a sweet thai chili and garlic pepper glaze with a jicama mango slaw
hot parmesan cream sauce loaded with chopped spinach and artichokes served with tri colored tortilla chips for dipping
prepared daily with fresh seasonal ingredients
sesame-soy marinated poke-style tuna layered on crispy wontons, with avocado mash and wasabi creme fraiche
in-house smoked ribs smothered in a pineapple barbeque glaze served with sweet potato fries
little neck clams sauteed in a seafood broth with chourizo sausage, cilantro and red onion
chef's selection prepared daily
traditional zesty spanish soup served chilled
romaine lettuce tossed with smoked bacon, croutons, reggiano parmesan cheese, caesar dressing and garnished with grape tomatoes, kalamata olives and anchovy filets
field greens tossed with honey lime vinaigrette and topped with crispy tortilla strips finished with a peanut dressing drizzle
flash fried calamari tossed with kalamata olives, banana pepper rings, grape tomatoes and field greens served with a fresh herb and citrus vinaigrette
baby spinach with dried cranberries, warm pears, walnuts, lively run goat cheese and red onion finished with a pomegranate dressing
two golden crabcakes set atop crisp romaine lettuce on a hoagie roll finished wit our homemade remoulade sauce and served with sweet potato fries
8 oz. Prime ground beef topped with homemade barbeque sauce. Smoked apple wood bacon and gouda cheese
smoked pork, ham, swiss cheese, pickles and mustard packed into foccacia bread pressed on a grill
grilled chicken breast with basil pesto sauce, roasted red peppers and melted provolone cheese
elbow macaroni in a creamy cheese sauce topped with crushed foccacia croutons, baked, and finished with a light drizzle of truffle oil. Served along with a house salad with honey lime vinaigrette
bow tie pasta, sauteed baby bella mushrooms, sun-dried tomatoes and spinach in a marsala cream sauce
bow tie pasta, sauteed baby bella mushrooms, sun-dried tomatoes and spinach in a marsala cream sauce
a towering stack of chipotle glazed meatloaf and mashed potatoes served with a mushroom demi-glace and frizzled onion
n.y. Strip-bistro style with caramelized onions and melted gorgonzola cheese served with a side of house fries
pan-seared and roasted bone-in chicken breast then finished with a roasted red pepper sauce. Served with a white bean and potato ragout
pan roasted duck breast and a duck leg confit, glazed with a grand-marnier and pear puree complemented by maple whipped yams
salmon filet, seared then finished in the oven, accompanied by pinenut couscous and tomato and eggplant ratatouille. Finished with parmesan shavings and pesto oil
tortilla encrusted filet with a black bean and corn salsa set atop dirty rice with chipotle cream drizzle
encrusted in ground black peppercorns, seared rare. Sliced thin and shingled around an Asian slaw then finished with cucumber wasabi drizzle
chicken, chourizo sausage, shrimp and clams simmered in tomato broth, peppers. With saffron rice