STARTERS
Pork Belly
Cider brazed with an apple onion compote
16
Shrimp Cocktail
Served with honey siracha cocktail sauce
14
Brussel Sprouts
Flash fried and finished with maple, balsamic and parmesan
14
SOUPS
Soup Du Jour
Cup 5 Bowl 7
Pork Green Chili
Cup 6 Bowl 8
Garnished with shredded cheese, and tortilla crisps
SALADS
House
Mixed greens, carrots, cucumber, tomatoes, and
shredded cheese with choice of dressing
Full 9 Half 5
Caesar
Chopped romaine tossed with parmesan cheese, croutons, and
house Caesar dressing
Full 9 Half 5
Iceberg Wedge
Crispy bacon, tomatoes, and cucumber with choice of dressing
7
Winter Salad
Mixed greens, apples, cranberries, candied pecans,
and bleu cheese crumbles. Served with maple vinaigrette
Full 11 Half 7
Dressings
bleu cheese, Caesar, honey mustard, Italian,
maple vinaigrette, ranch
Add Chicken – 7 Shrimp – 10 *salmon – 16 Garden Burger – 4
BEEF
Served with veg du jour and choice of side
New York Strip – 12 oz.
54
Ribeye – 12 oz.
43
Prime Rib (Friday only)
12 oz. 41 / 16 oz. 48
ENTREES
Add soup or salad – 2 each
Shrimp Arrabiata
Sauteed shrimp, fresh linguine, tomato vodka crème sauce
with chili flakes and roasted garlic
19
Chicken Burrito
Rice pilaf, green chili, queso, and cilantro cream
18
Grilled Salmon
Champagne leek cream sauce with choice of side
28
Pickle-brined chicken
Buttermilk fried. Served with boursin mashed
potatoes and rosemary veloute
22
Vegetable Lasagna
Artichoke hearts, olives, capers, and spinach
layered with pasta and alfredo
19
Sides: baked potato, boursin mashed potatoes,
rice pilaf, veggie du jour, soup du jour, pork green chili
Add Chicken – 7 Shrimp – 10 *salmon – 16 Garden Burger – 4
mushrooms / onions / bleu cheese crumbles – 2
COOKING TEMPERATURES
Rare – cool, red center
Medium Rare – warm, red center
Medium – hot, pink center
Medium Well – hot, slightly pink center
Well – hot, fully cooked center