Deep-fried chicken wings tossed in a spicy cilantro jalapeno sauce with a side of blue cheese dressing.

Breaded and deep fried calamari rings and tentacles, covered in a Buffalo-wing hot sauce, with blue cheese dressing and crumbled blue cheese.

A combination platter of hummus, babaganouj and tahina, served with 3 pitas, pickled vegetables, onions and S'khug (Yemenite hot sauce, spicy).

Our house fries, served covered with duck oil and truffle oil, and tossed with parsley and Parmesan cheese.

House-made Babaganouj with goat yogurt, topped with aromatic olive oil, served with 2 pitas, pickled vegetables, onions and S'khug (Yemenite hot sauce, spicy).

Breaded calamari with a side of lemon aioli.

Eggroll stuffed with jalapeno, goat cheese and prosciutto, served with a side of creamy chipotle sauce. Spicy.

Our house fries served with a side of creamy and spicy curry sauce.

House-made lemony tahina with parsley and cilantro, topped with aromatic olive oil, served with 2 pitas, pickled vegetables, onions and S'khug (Yemenite hot sauce, spicy).

House-made hummus topped with aromatic olive oil, served with two pitas, pickled vegetables, onions and S'khug (Yemenite hot sauce, spicy).

Beer Battered Bluegill served with house-made tartar sauce, steak fries, coleslaw, and marble rye.

Beer Battered Cod served with house-made tartar sauce, steak fries, coleslaw, and marble rye.

Beer Battered Perch served with house-made tartar sauce, steak fries, coleslaw, and marble rye.

Romaine lettuce, croutons, roasted red peppers, shaved Parmesan cheese tossed in the house Caesar.

Mixture of romaine and arugula, with chopped red cabbage, broccoli, cauliflower, carrots, dried cranberries, mushrooms, blue cheese and croutons. Topped with the house honey mustard cilantro dressing. Gluten free - without croutons.

Beets, crumbled blue cheese, onion, Swedish pecans and bacon over a spring mix. Choice of dressing. Gluten free.

Mixed greens, onion, mushroom, tomato, carrot, croutons. Choice of dressing.

Lentils, carrots, red pepper, onions, and tofu, topped with cilantro, red cabbage, and jalapeno peppers, on a roll. Substitute sourdough bread to make it vegan.

8 oz. charbroiled hamburger with 4 oz. shaved smoked brisket, mushrooms, onions and Fontina cheese, topped with tiger sauce on a burger bun.

8 oz. charbroiled hamburger, on a burger bun with lettuce and tomato.

Our house-smoked salmon on toasted sourdough, with lemon rind, capers, celery, lettuce, mayo, roasted garlic, and topped with lemon aioli.

8 oz. charbroiled hamburger, sauteed mushrooms and onions, tomato, smoked provolone and BBQ sauce.

House-smoked chicken salad and lettuce, served on toasted sourdough bread, with your choice of side.

Blackened catfish, topped with coleslaw, on a slice of grilled sourdough bread with mustard remoulade and a side of housemade cornbread. Spicy

8 oz. charbroiled stout marinated hamburger, topped with Fontina cheese, stout glazed mushrooms and onions, with garlic stout aioli on a burger bun.

8 oz. charbroiled hamburger bacon, pepper jack cheese, arugula, red onion, tomato, avocado, and S'khoug (Yemenite hot sauce) mayo.

Deep fried, breaded shrimp, with avocado and lettuce, and topped with a tomato salsa on a hoagie bun with spicy remoulade. Spicy.

A grilled chicken breast with fresh mozzarella cheese, grilled red pepper, and pesto mayo, on a roll.

Portabella mushrooms, roasted red pepper, arugula and goat cheese with pesto on a roll.

House bacon, romaine lettuce, tomato and avocado mayo, on grilled sourdough bread.

Stout gravy poured over a boneless fried chicken breast and buttered grits, with candied carrots. Add over easy egg for an additional charge.

Seared scallops in a coconut based Indonesian curry sauce with tomatoes, carrots, straw mushrooms and white onion, tossed with rice noodles. Spicy

Sauteed shrimp, red peppers, carrots, and peas in a spicy Cajun Alfredo sauce, tossed with our house linguini.

1/2-rack of house smoked and rubbed BBQ pork ribs, topped with our house BBQ sauce, served coleslaw.

8 oz. hanger steak with house made Argentinian chimichurri sauce, mashed potatoes, and a side of honey-glazed bacon Brussels sprouts. Gluten free.

Ahi tuna marinated in soy sauce, ginger, sesame oil and garlic and then crusted in powdered shitake mushroom, served on top of an Asian salad.

Miso-tahina sauce over a changing variety of steamed vegetables, topped with sauteed tempeh, over quinoa.