three medallions with grand marnier orange sauce
garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil
with chili horseradish sauce
drizzled with dijon vinaigrette and accompanied by soy, ginger, wasabi, and seaweed salad
sesame crusted and thai chili glazed over baby greens and wonton chips
jumbo lump blue crab over baby greens with cocktail and honey dijon aioli
baked lumps of crab in a creamy cheese blend served with toasted naan points
on the half shell
baked with parmesan, bacon, and breadcrumbs
Topped with brown sugar pecans, drizzled with honey and served with apples, dried cranberries and toast points
Baked peppered goat cheese over confit of shallots and garlic, with pepperjack pimento cheese accompanied by warm naan and grilled sourdough bread
with a hint of cayenne and sherry
homemade soup changing daily
mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers
romaine lettuce, caesar dressing, croutons, and parmesan cheese
baby greens topped with dried cranberries, granny smith apples, brie, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips
parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, balsamic drizzle, and crispy onion straws
with bleu cheese dressing, crumbled bacon, shaved red onion and diced tomatoes
Mixed greens, bell peppers, onions, mushrooms, carrot ribbons and fried wontons in a sesame ginger vinaigrette
baby spinach leaves topped with egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, cornmeal dusted oysters and hot bacon dressing
Grilled and served over Parmesan potato gratin with asparagus and tomato basil relish
with shrimp, garlic parmesan orecchiette, and steamed asparagus
grilled and served over sauteed spinach and jasmine rice, with pineapple salsa and ponzu sauce
twin 5 oz cakes pan fried and served with baby greens, honey pecan remoulade, basil oil, and crispy wonton strips
cracker crumb crust, lemon caper aioli, mashed potatoes, and wilted spinach
Served with choice of side item
grilled chicken breast in a savory sauce of onions, mushrooms, and prosciutto over garlic parmesan orecchiette and broccoli
with brown sugar mashed sweet potato, asparagus and raspberry balsamic gastrique
with sundried tomato pesto, mashed potatoes and steamed aspragus
Sliced chicken breast over cavatappi pasta in a spicy tomato cream sauce with Andouille sausage
In a sherried lobster broth with wild mushrooms, spinach and parmesan cheese
creamy romano and parmesan sauce topped with tomatoes and scallions
8 oz center cut tenderloin
12 oz “center cut” boneless strip steak
16 oz bone in ribeye
always juicy and flavorful 12oz cut
a six bone rack grilled and presented over mint demi glace
3 double cut chops simply grilled and glazed with garlic butter
twin 7oz chops with wild mushroom ragout
20 oz is the best of both cuts
8 oz filet mignon with our 8 oz roasted lobster tail
steamed crabmeat, asparagus, and béarnaise
blackening spices with grand marnier orange sauce
blend of sautéed onions and cabernet mushrooms
8 ounce tail roasted with garlic butter and paprika
seared with cracked peppercorns and topped with a brandy cream sauce
savory emulsion of egg, butter, lemon, and tarragon
Sweet claw and knuckle meat warmed in Sriracha aoili
three medallions with grand marnier orange sauce
garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil
with chili horseradish sauce
jumbo lump blue crab over baby greens with cocktail and honey dijon aioli
sesame crusted and thai chili glazed with baby greens and wonton chips
baked lumps of crab in a creamy cheese blend with toasted naan points
on the half shell
baked with parmesan, bacon, and breadcrumbs
topped with brown sugar pecans, drizzled with honey and served with apples, dried cranberries and toast points
Baked peppered goat cheese of confit of shallots and garlic, with pepperjack pimento cheese accompanied by warm naan and grilled sourdough bread
with a hint of cayenne and sherry
homemade soup changing daily
mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers
romaine lettuce, caesar dressing, croutons, and parmesan cheese
baby greens topped with dried cranberries, granny smith apples, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips
parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, and crispy onion straws
baby spinach leaves topped with bacon, egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, and hot bacon dressing
mixed greens, bell peppers, onions, mushrooms, carrot ribbons and fried wontons in a sesame ginger vinaigrette
Flavorful 6oz cut
6oz lean and flavorful steak
8 oz center cut tenderloin
with wild mushroom ragout
5 oz grilled with a blend of pepper and spices
fried and served with tartar sauce and cole slaw
drizzled with garlic butter
grilled chicken breast in a savory sauce of onions, mushrooms, and prosciutto over herbed rice pilaf and steamed broccoli (no side)
creamy romano and parmesan sauce topped with tomatoes and scallions
Sliced chicken breast over cavatappi pasta in a spicy tomato cream sauce with Andouille sausage
In a sherried lobster broth with wild mushrooms, spinach and parmesan cheese
homemade chicken salad on griddled wheat bread with cheddar and tomatoes
sliced sashimi tuna with hot chili sauce, jasmine rice, and seaweed salad in a flour tortilla
triple decker on wheat with ham, turkey, bacon, cheddar, swiss, lettuce, tomato, and mayonnaise
warm corned beef top round, sauerkraut, melted swiss cheese, and thousand island on toasted marble rye
Warm roast beef with pepperjack pimento cheese and crispy fried onions in a flour tortilla drizzled with Texas Pete aoili
with bacon, avocado, tomato, honey dijon aioli, onion, and spring mix in a flour tortilla
pan fried and served on a kaiser roll with lettuce, tomato, and honey pecan remoulade
beer battered cod with lettuce, onion, pico de gallo, and lemon caper aioli in multi grain tortillas
cheddar, bacon, and red onion
bbq sauce, sautéed mushrooms, swiss cheese, and bacon
sautéed onions, cheddar, cole slaw, yellow mustard toasted bun
fresh mozzarella, pesto mayonnaise, bacon and red onion
cajun grilled, texas pete aioli, crispy onions, and bleu cheese
served with a homemade cappuccino pecan ice cream truffle
on a graham cracker crust with mango and raspberry sauces
With dark rum cream cheese hard sauce
our famous recipe of creamy smooth custard with a crispy sugar glazed top and belgian white chocolate shavings
with brown sugar pecans, chocolate and caramel sauces
served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.