Roasted and marinated in-house and served on a toasted baguette.

Hand-cut fries prepared in duck fat a.k.a. liquid gold and served with creole aioli.

Chef's choice of hummus served with warm pita.

Fried and dusted with our chef's featured seasoning. These are next level sprouts.

Like bacon. But bigger and better. Served on skewers with pomegranate molasses.

Dusted with your choice of our hand-crafted honey barbecue, Buffalo or salt, and vinegar seasoning.

A hearty combination of steak, vegetables, barley, and mushrooms. Made fresh and slowly simmered to perfection.

Served with chopped romaine, mushrooms, olives, tomatoes, gorgonzola, and crisped salami in our Roman-style Italian vinaigrette.

Mixed greens, candied pecans, apples, dried cranberries, and gorgonzola with maple balsamic vinaigrette.

A salad for the cold days ahead. Dressed with black currant vinaigrette.

Crisp romaine, Parmesan, and croutons with fresh caesar dressing.

A half-pound of Grazer's custom ground steak topped with cheddar, lettuce and tomato jam. Add another half-pound stack.

A half-pound of Grazer's custom ground steak with bacon, pepper jack, onion straws, and our house steak sauce.

A half-pound of Grazer's custom ground steak seasoned with Grazer's own savory blackening and smothered with sautéed onions, mushrooms, and creamy blue cheese.

Juicy grilled chicken breast smothered with provolone, lettuce, tomato, and mayonnaise on a toasted potato roll.

Tender grilled chicken breast smothered with Swiss cheese and topped with prosciutto and dijon cream. Juicy, sweet, and tangy. Yum.

Thinly sliced prime rib and Swiss on a toasted demi-baguette served with au jus.

Robust portabella mushrooms marinated and grilled with caramelized onions and Swiss on a toasted demi-baguette.

Lightly blackened in a cast iron with lettuce, tomato, onion, and creole aioli.

Sliced to order and hand-rolled with hot mustard on marbled rye.

Thinly sliced corned beef nestled under Swiss cheese, sauerkraut and Russian dressing on marbled rye bread.

Warm, crusty, and satisfying.

Like bacon. But bigger and better. Served with pomegranate molasses.

Classic preparation with currants, brandy, and spices.

Roasted and marinated in house and served on a toasted baguette.

Chilled jumbo shrimp with our house-made cocktail sauce.

By far the most exciting way to eat sprouts. Fried.

The classic preparation with minced accompaniments and the quail egg.

Traditional white wine, diablo or escargot style. Take your pick.

Hand-cut wedges prepared in duck fat a.k.a. liquid gold dusted with parmesan and served with creole aioli.

Chef's choice of hummus served with warm pita.

Steak, vegetables, barley, and mushrooms, simmered to perfection.

Chopped romaine, mushrooms, olives, tomatoes, gorgonzola, and crisped salami in our Roman-style Italian vinaigrette.

Mixed greens, candied pecans, apples, dried cranberries and gorgonzola with maple balsamic vinaigrette.

A salad for the cold days ahead. Dressed with black currant vinaigrette

Crisp romaine, Parmesan, and croutons with fresh house caesar dressing.

16 oz. bone-in

Friday & Saturday only.

14 Oz.

Savory and tender bone-in lamb served on creamy grits with chef's vegetables.

A generous, succulent, and crisp duck breast with dauphinoise potatoes and chef's vegetables.

Cooked then crisped in their own juices and fat, served with creamy grits and chef's vegetables.

Two pan-seared breasts with balsamic cranberry cream, creamy grits, and chef's vegetable.

Perfectly baked in paper and served with dauphinoise potatoes and roasted carrots.

Lightly blackened in cast iron with dauphinoise potatoes and chef's vegetables.

Jumbo shrimp and sausage. An iconic southern dish at its finest.

A velvety golden white wine sauce bursting with sundried tomatoes, garlic, and olive oil.

Sauteed tenderloin with wild mushrooms and demi-glace served on pappardelle pasta.