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Garlic bread
Ciabatta bread (italian light, airy porous bread) is spread with a blue-cheese garlic butter (whipped butter flavored with chopped garlic, parsley and blue cheese) and toasted. The toasted bread is cut into eight pieces and stacked on a pool of Maytag blue cheese fondue (mixture of heavy cream, shallots, white wine and Maytag blue cheese). Garnished with chopped chives.
Shrimp cocktail
Five U-15 shrimp are poached in an aromatic broth and chilled. The cooked shrimp are presented in a martini glass filled with mesclun greens and Bloody Mary cocktail sauce (ketchup, Tabasco, Worcestershire, horseradish, celery salt, vodka, PEPPER, and TOMATO JUICE). Presented with a celery stalk and a lemon wedge.
Roasted Poblano chile and cheese dip
Mixture of melted jalapeno jack cheese, POBLANO CHILES AND CILANTRO, cream cheese and diced tomatoes. Presented with tri-colored tortilla chips, sour cream and salsa.
BBQ chicken spring rolls
Three spring rolls (filled with pulled chicken, BBQ sauce, cilantro and red onion marmalade (red onions cooked with JALAPENO, SUGAR, THYME, AND GRENADINE) and SMOKED CHEDDAR CHEESE are fried, cut and stacked on a plate. Drizzled with jalapeno ranch dressing and cilantro leaves.
Fried calamari
8 oz of lightly floured calamari rings are tossed with olive oil, grated parmesan, lemon juice, parsley and BANANA peppers. The calamari is served with 2 oz of marinara sauce, a lemon wedge and shaved parmesan.
Buffalo wings
Wings are served by the pound. (10 to 15 wings per pound) Seasoned, baked and then fried. Tossed with mixture of hot sauce-BBQ sauce. Served with blue cheese dressing and celery sticks.
23 Filet Mignon Chili
Filet tips cooked with red and black beans and onions. Topped with shaved parmesan, chopped red onions, SOUR CREAM, TORTILLA STRIPS AND FRESH CHIVES.
Lettuce Wedge "BLT"
Half head ice berg lettuce split and served atop sliced tomatoes. Served with buttermilk ranch dressing (buttermilk, sour cream, LEMON JUICE AND HERBS), crispy bacon and CHIVE BATONS.
Caesar salad
Romaine lettuce tossed with classic caesar dressing. Topped with parmesan cheese and foccacia croutons. Appetizer = plate. Entree = bowl

Add chicken breast, steak (both six ounces and sliced). Or add four grilled shrimp. ENTREE ONLY, comprende?
House salad
mesclun greens with balsamic vinegraitte. Served with red and yellow tear drop tomatoes and shaved onion.
Cobb salad
Romaine lettuce and mesclun greens with Creole mustard-honey dressing. Served with avocadoes, 6 oz chicken breast, hard boiled egg, bacon, diced tomatoes, BLUE CHEESE CRUMBLES.
Steak salad
Mesclun greens tossed with balsamic vinaigrette. Served with 2 oz grumbled GOAT CHEESE and 6 oz sliced grilled sirloin. Also served with red and yellow tear drop tomatoes.
23 burger
10oz burger. Made however you want it. Lettuce, tomato, red onion. Don't forget the pickle spear! Additional items are the different cheese: pepper jack, swiss, american. Also, sauteed mushrooms, avocado, grilled onion, bacon. French fries.
Black and bleu burger
Seasoned with cajun seasoning. Served with bleu cheese, Tabacco onions (white onions dipped in liquid smoke, dredged in flour and fried). Lettuce, tomato, red onion on toasted sesame bun. Sweet potato fries.
Chicken sandwich
6oz chicken breast marinated in cajun seasoning. Grilled. Served on toasted sesame bun with Tabasco mayo (green Tabasco sauce and mayo)
Lobster club
6 oz of lobster meat is tossed in lemon tarragon and served on thick cut toasted brioche (egg bread). Tossed with smoked bacon, lettuce, tomato and avocado. Served with french fries.
Knife and fork ribeye sandwich
Open faced 8oz ribeye steak. Toasted ciabatta bread smothered in swiss cheese crust. Topped with sauteed mushrooms, tobacco onions. Served with horseradish sauce and french fries.
Sam Adams fish and chips
Three 3oz medallions of local cod fish are dipped in beer batter (sam adams, flour, salt and cayenne) then fried until golden brown. Served with french fries, house made tartar sauce (mayo, lemon juice, pickles, capers and fresh herbs) and a lemon wedge.
Rotisserie Half Chicken
Whole 2.75 chickens marinated in garlic, lemon juice, crushed red pepper, and olive oil. Slow roasted, cut in half. Served atop mashed potatoes and topped with natural sauce of chicken stock, roasted garlic and sliced lemons.
Full rack of ribs seasoned and slow roasted for four hours. Basted with BBQ sauce. Served with sweet potato fries, wedge of grilled corn.
Shrimp scampi
Linguini tossed with 6oz rock shrimp, roasted garlic, butter, tomatoes, fresh basil, lemon and heavy cream. Garnished with head of roasted garlic, chopped parsley, shaved parm.
Blackened chicken alfredo
Blackened 6oz chicken breast diced and tossed with broccoli, alfredo sauce and penne pasta. Garnish = shaved parm and chopped tomato
Sambucca salmon
10 oz salmon fillet is seasoned and pan seared. Served on bed of lobster mashed potatoes, asparagus and sambucca cream sauce. Garnished with herb infused oil
Grilled jumbo shrimp skewers
10 U-15 shrimp are marinated in chopped thyme, parsley, roasted garlic, grape seed oil. Salt and peppered. Served on a bed of white rice with creamy lemon garlic sauce.
Filet mignon. USDA choice beef servced with mashed potatoes/steak fries.
Eight ounce filet mignon seasoned and grilled to order. Served with toasted baguette crouton, worcestershire reduction and 3 asparagus spear.
Filet mignon with mushroom gravy
Eight ounce filet mignon seasoned and grilled to order. Served atop toasted baguette crouton and topped with wild mushroom sauce and 3 asparagus.
Peppered Filet Mignon with coca cola sauce
8oz filet mignon is seasoned, crusted in black pepper, grilled to order. Served atop baguette crouton topped with coca cola peppercorn sauce and 3 asparagus.
Blue Cheese crusted filet mignon
8oz filet mignon is seasoned and grilled to order. Served atop baguette crouton with a blue cheese crust and 3 asparagus.
Horseradish crust filet mignon
8 oz filet mignon is seasoned and grilled to order. Served atop baguette crouton with horseradish crust. Crust is browned under the broiler and Worcestershire reduction and 3 asparagus.
Filet Mignon in "French Onion soup"
Served atop baguette crouton with Swiss cheese crust. Crust is browned under the broiler. French onion soup is poured around the filet.

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