Ask your server what today’s taco is!
Roasted beets, whipped ricotta, arugula, and pistachios with a charred lemon vinaigrette.
House cured pork belly bacon, chipotle bacon aioli, balsamic bacon onion jam, applewood smoked bacon, arugula, and heirloom tomato.
House brined chicken breasts that are seasoned and grilled. Topped with our creamy parmesan sauce and served with roasted garlic mashed potatoes and seasonal vegetable.
Gemelli pasta and chopped bacon in our creamy four cheese sauce with parmesan crust.
Hickory char crusted, garlic butter, mashed potatoes, and seasonal vegetables.
Light sponge cake, soaked in homemade horchata, sweet milk, and ground cinnamon.
Oven-fresh with roasted garlic and herb butter and pineapple coconut honey butter.
Two pretzels, with choice of salted, plain, or ‘Everything’. Served with Obatzda cheese and whole grain mustard.
Crispy, beer-brined chicken wings, with a choice of Buffalo, Dry Rub or Brewmaster BBQ sauce.
Fresh cauliflower florets, buttermilk-brined, hand-breaded, jalapeño slaw, and spicy honey.
Goat cheese, toasted walnuts, pickled peppers, cucumbers, pickled onions, balsamic glaze, and grilled artisanal bread.
Beer-braised pork belly, sizzling and succulent, with maple-glaze, jalapeño cheddar grits, and pickled fennel slaw.
IPA braised pork shoulder, pico de gallo, cilantro, pickled peppers, lime crema, sharp cheddar, and crispy fried onions.
Seared Ahi tuna, with shaved jalapeño, sriracha, mango, cucumber, avocado, and wonton chips.
Bursting with Obatzda cheese, served over street corn “elote” and finished with spicy honey.
Our twist on Oyster Rockefeller with fresh blue point oysters, baked in Hazy IPA garlic butter, sautéed spinach, crispy pork belly, mozzarella, and panko parmesan crust.
Jumbo mushrooms, roasted tomato, garlic spinach, Obatzda cheese, parmesan cream sauce, and a balsamic reduction.
Slow-simmered bison, beef, and pork in a chunky tomato sauce with red and white beans. Topped with lime crema, pickled red onions, jalapeños, cheddar cheese, and a side of cornbread.
Ask what our Chef has hand-crafted today.
Nine-grain blend, dried cranberries, grape tomatoes, cucumbers, arugula, goat cheese, and lemon vinaigrette.
Lager brined grilled chicken breast, mixed greens, avocado, bacon, cucumber, orzo pasta, gorgonzola, cherry tomatoes, radish, and honey-mustard vinaigrette.
Grilled shrimp, romaine, sliced avocado, red onion, corn, tomato, and tortilla strips, tossed in house honey-lime vinaigrette.
Buttermilk brined chicken strips, mixed greens, hard boiled eggs, bacon, sweet n’ spicy pecans, cherry tomatoes, aged cheddar, dried cranberries, honey-mustard vinaigrette.
House pesto, grape tomatoes, fresh mozzarella, Provolone, and Pecorino Romano cheeses.
Tomato sauce, pepperoni, house pickled jalapeño and bell peppers, mozzarella, Provolone, and Pecorino Romano cheeses topped with spicy honey drizzle.
Italian sausage crumbles, bacon lardon, sliced red onion, with mozzarella, Provolone, and Pecorino Romano cheeses.
Aged cheddar, romaine, house pickles, frittes aioli, sliced tomato, and red onion.
Bourbon cherry BBQ sauce, applewood smoked bacon, aged cheddar, house pickles, frittes aioli, and crispy onions.
House-made patty, half and half ground beef and bacon, aged cheddar cheese, applewood smoked bacon, chipotle aioli, tomato, and arugula.
Hickory char crusted Icelandic cod, chipotle aioli, citrus slaw, avocado, pico de gallo, corn tortilla, and corn tortilla chips.
Bourbon Cherry BBQ, Jalapeño coleslaw, pickles, brioche bun.
Marinated beef tenderloin, pepper jack, bell peppers, mushrooms and chipotle aioli on garlic herb sourdough bread.
Crispy chicken breast, dry rub seasoning, Carolina BBQ, pepper jack cheese, crispy bacon, house-made pickles, frittes aioli, brioche bun.
Oversized pan-seared chicken schnitzel, arugula, tomato, lemon beurre blanc, capers, served (just about!) in a brioche bun.
White cheddar mashed potatoes, lemon beurre blanc sauce, capers, and house pickles.
Lemon orzo, mushroom demi, and scallions.
Gemelli pasta, carrots, red onion, yellow squash, asparagus, red bell peppers, and chipotle cream sauce.
Grilled succulent pork chop, apple maple chutney, asparagus, white cheddar mashed potatoes, mustard caviar, and crispy carrots.
6oz* marinated skirt steak, Argentinian chimichurri, and hand-cut truffle Pecorino potato wedges.
Two grilled fillet medallions, demi-glace with crispy onions, and hand-cut truffle Pecorino potato wedges.
Parmesan crusted cod, asparagus, roasted tomatoes, lemon beurre blanc sauce, and charred lemon.
Icelandic cod, Devil’s Paint Box IPA batter, jalapeño coleslaw, caper remoulade, and house-seasoned fries.
Canadian Atlantic Salmon, fried rice, stir fried vegetables, and soy ginger glaze.
Four decadent layers of Belgian chocolate chunk cake layered and covered in fudge buttercream and coated chocolate curls. Perfect for sharing...OR not!
The original cheesecake covered in fresh glazed strawberries!
Homemade cookie in a skillet with a scoop of vanilla ice cream.
Ask your server for this month’s choice.