Hand-breaded tenders, served with french fries.

Smoked in-house.

Finished with sugar-cured bacon and homemade pickle relish.

Served with tortilla chips.

Fresh artichokes, fire-grilled and seasoned in herb butter. With remoulade.

With bacon, cheese, tomatoes, cucumbers and croutons.

Mixed greens, bacon, bleu cheese, egg, croutons with creamy bleu cheese dressing.

Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.

Thai inspired beef salad with noodles, mango, avocado, peanuts, and mint in a red chili vinaigrette.

Seared rare with field greens, wasabi in a cilantro vinaigrette.

With croutons and reggiano Parmesan.

Artisan greens, grilled chicken and chopped peanuts tossed in a cilantro vinaigrette with peanut sauce.

Feta cheese, olives, tomatoes with champagne vinaigrette.

Jumbo gulf shrimp, avocado, tomato, iceberg boat, pine nuts and Kiawah island dressing.

House-made recipe with fresh beets, black beans and brown rice with a ginger soy glaze and Monterey jack.

Sliced prime rib, baguette and horseradish.

Grilled chicken breast topped with Monterey jack.

Ham, turkey, two cheeses, bacon and mayonnaise.

Daily fish selections, deep fried, avocado, chili mayonnaise.

With tillamook cheddar.

Two crispy patties, onion, kosher dill pickles, topped with American cheese.

Open face on focaccia bread with orzo and wild rice.

Nashville hot, southern slaw, kosher dill pickle and ranch dressing.

Crispy shrimp, cabbage, red peppers, chives and Thai "Bang Bang" sauce.

A French brasserie style steak with garlic, served with french fries

Marinated rib eye with mashed potatoes.

Aged beef with NYO mac and cheese.

Aged marinated medallions with hardwood-grilled vegetables. Served on Louisiana rice.

Center cut, baked potato.

Aged certified Angus beef roasted on the bone, served Au jus with mashed potatoes.

Topped with wasabi mayonnaise. Served with mashed potatoes, tomatoes and a Toro dipping sauce.

French fries, cole slaw, cocktail and remoulade sauces.

Hand-filleted, finished with white wine butter sauce, mashed potatoes and broccoli.

South Carolina low country recipe with french fries and cole slaw.

Southwestern spices, peppers and chicken.

Sauteed and pecan crusted. Finished with a fallot Dijon mustard sauce and served with cole slaw.

One-half chicken roasted and seasoned with our special herb blend. Served with mashed potatoes.

Cured in-house with Thai "Bang Bang" sauce and mashed potatoes.