The Triphammer Grill

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