Top of the 80's - Hazleton, PA

Crock.

Pan-seared calf’s liver with bacon and mushrooms in an onion gravy.

Cut prepared to your liking. Served with herbed compound butter.

Cut prepared to order. Served au jus.

Served with mixed greens red and golden beets, crumbled goat cheese, red onion, and walnut with a creamy maple cognac dressing.

Crisp romaine lettuce tossed in our creamy caesar dressing with homemade seasoned croutons and pecorino romano cheese.

Seared beef tips or boneless chicken tossed in a sweet sriracha bourbon sauce and topped with green onions and toasted sesame seed.

Seared beef tips or boneless chicken tossed in a sweet sriracha bourbon sauce and topped with green onions and toasted sesame seed.

Served with sour cream.

Crispy onion fried green beans. Served with zesty ranch.

Jumbo shrimp. Served with our special house cocktail sauce.

Fresh calamari dipped in a zesty batter and deep-fried with cajun mayonnaise.

Shrimp and crab-stuffed silver dollar mushrooms and topped with a fresh dill buerre blanc.

Panko breaded chicken topped with homemade marinara and melted mozzarella. Served over pasta.

Fresh fillet, stuffed with crabmeat, and scallops topped with a dill beurre blanc.

Sautéed colossal crabmeat in a sweet sherry butter sauce.

Fresh pistachio-crusted salmon fillet with soy honey glaze and served on a bed of herbed rice.

Tender chicken breast and egg battered sautéed with white wine, lemon, and butter.

Chicken breast sautéed with colossal crab meat, capers, and mushrooms and finished with white wine, lemon, and butter.

Boneless short ribs. Served on a bed of pappardelle pasta and house-made hunter sauce.

Herb-roasted turkey breast, homemade stuffing, gravy, and cranberry sauce.