Baby back ribs, butter-broiled shrimp cocktail, mushroom caps duxelle and goat fritters.
Served with local honey and strawberry-onion marmalade.
Served with Parmesan breadcrumbs, roasted garlic and mushrooms.
Char-grilled pork ribs glazed with brown, soy and ginger.
Served with house-made cocktail sauce.
Meats, cheeses, spreads, pickled vegetables and bread and crafted daily.
Toasted almonds, dried crandberries and honey-grand marnier dressing. Served with toasted baguette.
Served with house-made cocktail sauce.
House-made veal sausage with melted provolone and marinara.
Seared rare with pickled ginger, wasabi puree, sesame soy sauce and seaweed salad.
Served with chili sauce.
In white wine-garlic-lemon broth and served with grilled ciabatta bread.
A blend of ground sirloin, rebeye, chuck and brisket with lettuce and tomato on a toasted briochi bun
Plant based burger patty, lettuce, tomato, vegan cheddar cheese and vegan mayo on a toasted ciabatta roll.
Corned beef, sauerkraut, thousand island dressing and melted swiss on marbled rye toast.
The classic ruenem with a toast.
Mixed greens, red onion, carrots, cucumber, tomatoes and croutons. Creamy garlic and chive, basil balsamic vinaigrette, white balsamic vinaigrette, raspberry vinaigrette with bleu cheese and lemon herb vinaigrette with feta.
Mixed greens, sweet&salty walnuts, dried cranberries, crumbled bleu cheese and diced pears with white balsamic vinaigrette.
Chopped romaine, house pickled red onions, anchovies, Parmesan dressing and Parmesan crumbs.
Large house salad, lemon herb vinaigrette, kalamata olives and feta cheese.
Grilled chicken breast. Large house salad topped with french fries, provolone and mustard vinaigrette.
Sliced Flat Iron Steak. Large house salad topped with french fries, provolone and mustard vinaigrette.
Panko-crusted english-style white fish with lemon caper tartar sauce.
Grilled 4 oz. filet mignon medallions over jezebel garlic toast with bleu cheese-red pepper butter,
Char-grilled pork ribs glazed with brown sugar, soy and ginger. 3/4 rack.
Grilled chicken breast topped with marsala wine sauce and mushroom medley.
Oven bakes 5 oz. Panko crusted blu fin lump crab cake with honey-chiptole aioli.
Pan roasted, honey-dijon glaze and mint-rosemary crust. Served with seasonal vegetable, garlic fingerling potatoes and mint bourbon sauce. 16-oz.
Pan-served filet, herbed bleu cheese crust and madeira wine sauce. Served seasonal vegetable and potato. 6-oz.
Topped with asparagus, jumbo-lump crab meat and bearnaise sauce.
Boneless breast marinated in soy and star anise and served with jasmine rice, carrot puree, green onion oil and raspberry chambord sauce.
Signature item since opening day, in 1975. Char-grilled pork ribs glazed with brown sugar, soy and ginger. Served with seasonal vegetable and garlic-fingerling potatoes.
White wine, cream and riz cracker crust. Served with seasonal vegetable and potato.
Jumbo sea scallops, shrimp, mussels, baby clams and brandy-lobster tomato ceam with campanelle pasta.
Oven roasted red peppers, zucchini, mushrooms, tomatoes, basil pesto over Parmesan couscous with balsamic reduction.
Sauteed portabella, cremini, oyster and shitake mushrooms in a rosemary-white truffle cream with spinach and fettuchini pasta finished with roasted red peppers and goat cheese.