Garlic croutons topped with grilled sliced top sirloin, blue cheese chive butter and provolone and mozzarella cheese blend.

Red ahi tuna, grilled and basted with sesame ginger glaze. Served with our chef's special sauce.

Served with a tangy cocktail sauce.

Baked in a delicate white wine, Dijon sauce with Parmesan cheese.

Comes with celery sticks and our homemade blue cheese dressing.

Some kind of good.

Fresh local from Tommy Leggett and the York river.

On the half shell and broiled with red wine herb butter and Parmesan cheese.

Chopped fresh clams, onion, red pepper and bacon. Topped with Parmesan cheese. Finished under the broiler.

From our stock pot, topped with a toasted crouton and layered with provolone cheese.

Creamy and so delicious.

Topped with bacon crumbles, provolone and mozzarella cheese blend. Served with our special horseradish sauce. Enough for 2.

The chef's homemade recipe, served with garlic croutons.

Wrapped in Wisconsin cherry wood smoked bacon, served with Bourbon barbecue dipping sauce. 3 of each.

Wrapped in Wisconsin cherry wood smoked bacon, served with Bourbon barbecue dipping sauce.

Wrapped in Wisconsin cherry wood smoked bacon, served with Bourbon barbecue dipping sauce.

6 oz of barn cheese and 1 lb. breadsticks.

Center cut from CAB aged top loins, rubbed with olive oil and special barn seasoning, lean and tasty.

Hand cut from aged CAB prime ribs.

The finest of all steaks. Center cuts from selected aged strip loins.

The very tenderest of beef. Center cuts from selected tenderloins.

Extra select rib chops, hand cut from the rack of lamb. Served with mint jelly.

Center cut loin chops, marinated in our special sauce and grilled.

Baked imperial.

Garnished with freshly grated horseradish.

Boneless, skinless chicken breast lightly seasoned and grilled, topped with applewood smoked ham and provolone cheese and finished under the broiler.

Served with Tangy cocktail sauce.

Served With Tangy cocktail sauce.

Broiled in lemon butter and white wine. A lobster lovers delight.

Broiled with bayou Cajun seasoning, olive oil, cherry wood smoked bacon and Parmesan cheese. Served with roasted red pepper and garlic sauce.

Combination of scallops, jumbo shrimp and tilapia.

Hand cut from the center of the loin, then marinated and served with our chef's special sauce.

Served with side dish and salad.