Crispy calamari served with onions, cherry tomatoes, spinach, kalamate olives feta garnish.

House made pianko crusted lightly fried Buffalo mozzarella triangles served with fresh bruschetta and balsamic drizzle.

Seared ahi tuna, Asian slaw, served with citrus wasabi aioli.

Black and white sesame soared ahi tuna with a wasabi aioli.

Shaved rib eye with onions and cheese, served over fries with spicy Sriracha ketchup.

Club favorite with choice of traditional hot, Thai chili, chipotle ranch and BBQ.

Grilled shrimp skever served with sweet Thai chili sauce garnished with wakame salad.

Thick and creamy soup.

Stew made with chili peppers or powder.

Soup that is made with stock, onions, and covered with either cheese, bread, or croutons.

Goat cheese, candied pecans, figs, mixed greens tossed with balsamic dressing.

Baby Spinach, mushroom bacon, red onion, hard-boiled egg tossed with hot bacon dressing.

Kalamata olives, feta cheese, tomato, cucumber, red onion and romaine lettuce tossed with housemade Greek dressing.

Romaine lettuce, housemade garlic croutons and Parmesan cheese tossed with creamy Caesar dressing.

Baby iceberg wedge, tomatoes, bacon strips with house Gorgonzola dressing.

Cup of soup and half sandwich.

Chef's featured creation.

Our famous house blend burger served with choice of cheese, caramelized onion and mushroom.

House blend, served with or without cheese, lettuce and tomato.

Pan seared chicken breast, Jack cheese, bacon, lettuce, tomato on ciabatta bun with ranch dressing.

House blend of goat, Jack, cheddar and mozzarella cheese with grilled chicken and bacon in a grilled flour tortilla.

Julienne strips of chicken, spinach, tomato, mozzarella and Alfredo sauce.

Shaved rib eye, signature, YR blend of caramelized onions and mushrooms, provolone cheese with horseradish aioli on long roll.

House prepared baked crab cake, served with lettuce, tomato and tarter sauce on toasted bun.

Vegetable burger, Asian slaw, cucumbers, sliced jalapenos with Sriracha aioli, served with pagoda chips.

Roasted turkey, bacon, lettuce, tomato with dijonaise on toasted sourdough.

Roasted ham, bacon, lettuce, tomato with dijonaise on toasted sourdough.

Stacked high, served on toasted sourdough.

Slow roasted pork, mustard, pickles, ham, Swiss cheese, pressed on a long roll.

Slow roasted pork, mustard, pickles, ham, Swiss cheese, pressed on a long roll.

House blead of cheddar, American and Jack cheese served with toasted bread.

Coulotte steak served over turffle butter fries with garlic herb aioli.

House recipe served with vegetable, mashed potatoes and gravy.

Panko breaded pan seared chicken breast topped with Asiago and mozzarella cheese, with tomato basil sauce. Served over linguline.

Lightly floured marinated chicken breast sauteed in butter, topped with pistachio brie blend, finished with fig and balsamic drizzle served with vegetable and potato du jour.

Black and white sesame seared ahi tuna with a wasabi aioli and citrus soy reduction, served with Asian slaw and wakame salad.

Pan served fresh salmon drizzled with a lemon-dill compound butter, served with spinach and risotto.

Seared scallops with lemon zest, fried capers and spinach served over Parmesan risotto.

Beer battered haddock served over old bay fries and malt vinegar.

Creamy house favorite, baked golden brown.

Tender calves liver topped with caramelized onions, bacon and mushrooms served with vegetables and potatoes du jour.

Crisp potato with a soft center with the skin still on.

Macaroni pasta in a cheese sauce.

Fried potatoes.

Crispy calamari served with onions, cherry tomatoes, spinach, kalamate olives feta garnish.

Chilled jumbo shrimp, served with red cocktail sauce and lemon.

House made pianko crusted lightly fried Buffalo mozzarella triangles served with fresh bruschetta and balsamic drizzle.

Seared ahi tuna, Asian slaw, served with citrus wasabi aioli.

Black and white sesame soared ahi tuna with a wasabi aioli.

Shaved rib eye with onions and cheese, served over fries with spicy Sriracha ketchup.

Club favorite with choice of traditional hot, Thai chili, chipotle ranch and BBQ.

Oven baked classic.

Grilled shrimp skewer with sweet Thai chili sauce garnished with wakame salad.

Thick and creamy soup.

Stew made with chili peppers or powder.

Soup that is made with stock, onions, and covered with either cheese, bread, or croutons.

Goat cheese, candied pecans, figs, mixed greens tossed with balsamic dressing.

Baby Spinach, mushroom bacon, red onion, hard-boiled egg tossed with hot bacon dressing.

Kalamata olives, feta cheese, tomato, cucumber, red onion and romaine lettuce tossed with housemade Greek dressing.

Romaine lettuce, housemade garlic croutons and Parmesan cheese tossed with creamy Caesar dressing.

Baby iceberg wedge, tomatoes, bacon strips with house Gorgonzola dressing.

8 oz. center cut timeless entree prepared to your liking. Served with vegetable and potato du jour.

16 oz. black Angus center cut rib-eye, served with vegetables and potato du.

Coulotte steak served over truffle butter fries with garlic herb aioli.

12 oz. pork chop with sea salt, cracked pepper and bacon pan gravy.

House recipe served with vegetable, mashed potatoes and gravy.

Panko breaded pan seared chicken breast topped with Asiago and mozzarella cheese, with tomato basil sauce. Served over linguline.

Lightly floured marinated chicken breast sauteed in butter, topped with pistachio brie blend, finished with fig and balsamic drizzle served with vegetable and potato du jour.

Lamp crab and shrimp sauteed with tomato, Spinach, garlic and white wine butter sauce.

Black and white sesame seared ahi tuna with a wasabi aioli and citrus soy reduction, served with Asian slaw and wakame salad.

Friday and Saturday selection. 16 oz. cut to order, served with vegetables and potato du jur.

Pan seared fresh salmon drizzled with a lemon-dill compound butter, served with spinach and risotto.

Seared scallops with lemon zest, fried capers and spinach served over Parmesan risotto.

House prepared crab cakes served with lemon dill tarter accompanied with vegetables and potato du jour.

Beer battered haddock served over old bay fries and malt vinegar.

Creamy house favorite, baked golden brown.

Tender calves liver topped with caramelized onions, bacon and mushrooms served with vegetables and potatoes du jour.

Crisp potato with a soft center with the skin still on.

Macaroni pasta in a cheese sauce.

Fried potatoes.

Fried sweet potatoes.