Starters

• La's Queso-Spinach Dip
  Served with tortilla chips

• David Digioa's Shrimp Cocktail
  Six tiger shrimp served with house made cocktail sauce

• Ginger Baker Rust's Calamari
  Julienne calamari steak lightly breaded and fried, served with house made marinara sauce

• Hudson Styles' Buffalo Calamari
  Julienne calamari steak lightly breaded, fried an tossed in buffalo sauce. Served with house made bleu cheese dressing

• Bob Lutz's Buffalo Shrimp
  Eight breaded tail on tiger shrimp tossed in wing sauce. Served with house made bleu cheese dressing

• Rodney Howard's Coconut Shrimp
  Six teriyaki-glazed coconut shrimp

• Johnny Wells' Tuna & Avocado*
  Diced Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with wakame salad and crispy wonton strips

• John Hondros' Parmesan Potato Cakes
  Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with mustard dill sauce and parmesan cheese

• Todd Hirschfeld's Buffalo Wings
  Ten jumbo wings tossed in homemade buffalo sauce served with bleu cheese & celery

• Brandon Spike's Bleu Cheese Chips
  House made potato chips topped with bleu cheese crumbles, bleu cheese dressing, and scallions

• John Suggs' Truffle Fries
  French fries tossed in white truffle oil with fresh parmesan and parsley

Soup & Salads

• Brian Huber's She Crab Soup
  Available in Cup, Bowl

• Tj Puchyr's Soup of the Day
  Available in Cup, Bowl

• Mark Jetton's Caesar
  Chopped romaine tossed with shredded parmesan house made croutons, and Caesar dressing. Available in Sm, Lg

• Mike Wallace's Kale Salad
  Fresh chopped kale, parmesan cheese, craisins, and sliced almonds, tossed in a lemon vinaigrette. Available in Sm, Lg

• Phil Parson's Chopped Salad
  Chopped greens topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers. Available in Sm, Lg

• Jason Grier's Bleu Cheese Wedge
  Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and Danish bleu cheese crumbles. Topped with two slices of Nueske's bacon. Additions: Chicken | Salmon* for an additional charge

• Brett Krueger's Southern Salad
  Fried chicken tenders atop a bed of greens with cucumbers, tomatoes, Nueske's bacon and cheddar cheese

Sandwiches

• Additions: mushrooms, grilled onions, cheddar, provolone, pepper jack, Nueske's bacon, avocado for an additional charges
• Liz Uppegraff's Chicken Sandwich
  Marinated and grilled chicken breast topped with provolone cheese. Served on a brioche bun with lettuce and tomato

• Chad Bacon's Chicken Wrap
  Choice of grilled or fried chicken wrapped with shredded lettuce, diced tomatoes, and cheddar cheese. Served in a tomato basil wrap

• Steve Giordano's Blackened Chicken Club
  Lightly blackened chicken breast, Nueske's bacon, cheddar, provolone, lettuce, and tomato on a brioche bun

• Bubba Wallace's Buffalo Chicken Wrap
  Choice of grilled or fried chicken tossed in housemade buffalo sauce, wrapped with shredded lettuce, diced tomatoes, and cheddar cheese. Served in a tomato basil wrap

• Joshua Dobi's Kobe Burger*
  Kobe beef burger, served on a brioche bun with lettuce, tomato and onion

• Jennifer Hoffman's Black & Bleu Burger*
  Kobe beef burger, blackened and topped with bleu cheese crumbles and crispy fried onions

• Pete Metzgar's Filet Sandwich
  4oz tenderloin cooked to order topped with provolone cheese, lettuce and tomato on a brioche bun. Served creamy horseradish and choice of side

Sides

• Garlic Smashed Potatoes

• Wild Rice Risotto

• Wild Rice

• Mixed Vegetables

• Broccoli

• Asparagus

• French Fries

• Fruit Cup

• Tater Tots

• Sweet Potato Fries

Steaks & Seafood

• Noah Lazes' 4 Ounce Center Cut Filet*
  Center cut filet. Served with garlic smashed potatoes and broccoli

• Lance Mcgrew's 4oz Filet & Shrimp*
  4 ounce filet with teriyaki-glazed coconut shrimp over garlic smashed potatoes and broccoli

• Steve Urvan's Salmon*
  Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and broccoli

• Mike Wheeler's Cajun Salmon*
  Blackened salmon filet served with red rice and broccoli. Finished with a cajun cream sauce

• Mark Sokal's Sesame Tuna*
  Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth

• Bill Thompson's 8 Ounce Filet*
  Center cut filet served with garlic smashed potatoes and broccoli

• Denny Hamlin's Bleu Cheese Medallions*
  Twin four ounce filet medallions, topped with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus

• Brandon Johnson's Ribeye*
  Twelve ounce Pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli

• Troy Maxwell's Cajun Ribeye*
  Twelve ounce blackened Pure ribeye over red rice. Topped with sautéed peppers and onions

• Mike Tuttle's Almond Grouper
  Pan seared grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grand Marnier and a balsamic reduction

• Greg Fornelli's Blackened Grouper
  Blackened grouper filet served with wild rice and broccoli

Mains

• Kevin Violette's Lemon Herb Chicken
  Twin chicken medallions dredged in flour and simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables

• Todd Weller's Chicken Saltimbocca
  Twin chicken medallions dredged in flour pan-seared in a prosciutto, garlic, sage, and Madeira wine cream sauce, over angel hair pasta and mixed vegetables

• Jenny Durst's Chicken Penne Pasta
  Sautéed chicken with house made marinara sauce, Roma tomatoes, and penne pasta. Topped with parmesan cheese

• Nate Conley's Cajun Chicken Pasta
  Spicy andouille sausage sautéed with creole vegetables. Tossed in cajun cream sauce and topped with parmesan cheese

• Bob Dontino's Quattro Formaggio
  Penne pasta tossed with chicken, bacon, mushrooms, Roma tomatoes, and scallions. Tossed in a four cheese cream sauce

• Todd Braun's Lobster Ravioli
  Lobster filled ravioli, tossed in sherry-lobster cream sauce. Accompanied by pan seared shrimp, scallops. Topped with asparagus and parmesan cheese

• VanWingerden' Jambalaya
  Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced Roma tomatoes

• Jason White's Ribs
  Full rack of hickory smoked baby back ribs, slow roasted, with house made BBQ sauce. Served with French fries

Desserts

• Chocolate Cake

• Coconut Cake

• Oreo Cheesecake

• Tuxedo Cake

Kids 10 & Under

• Taylor Hamlin's Grilled Cheese

• Georgia Fornelli's Penne Pasta

• Ella Sorenson's Chicken Fingers

Features

Starter

• Brandon Spike's Seared Tuna*
  Sesame encrusted Ahi tuna, served sliced with soy honey glaze, Sriracha aioli, pickled cucumber, and scallions

Entrees

• Brett Underwood's Medallions au Poivre*
  Twin 4oz filet medallions with roasted red potatoes, asparagus, and brandy peppercorn jus

• Kenny Habul's Seared Halibut
  Pan-seared halibut with grilled squash, sauteed spinach, roasted corn, and avocado butter

Featured Wine

• Estancia Chardonnay, California
  Available in 6oz | 9oz | Bottle

• Estancia Cabernet, California
  Available in 6oz | 9oz | Bottle

Featured Dessert

• Carrot Cake

Sunday Brunch

• Jessica Tilton's Donut Charcuterie
  Assortment of cake donuts and fresh fruit with Chef's choice of sauce

• Charlie Wend's Eggs Benedict*
  Poached eggs and Canadian bacon served on a toasted English muffin. Topped with hollandaise. Served with your choice of hash browns, stone ground grits, fruit cup or tater tots

• Bill Clawson's Shrimp & Grits
  Jumbo shrimp, andouille sausage, bell peppers, onions, tomato broth, over stone ground grits

• Alex Ogle's French Toast
  Cinnamon Vanilla French Toast with maple syrup, topped with house made whipped cream. Served with your choice of hash browns, stone ground grits, fruit cup or tater tots

• Todd Bergeron's Breakfast Plate*
  Two eggs, bacon, and toast. Served with your choice of hash browns, stone ground grits, or tater tots

• Tom Villanti's Chicken & Waffles
  Two boneless fried chicken breasts served over a waffle with cinnamon butter and maple syrup. Served with your choice of hash browns, fruit cup, stone ground grits, or tater tots

• Tony Pope's Strawberry French Toast
  Cinnamon Vanilla French Toast with strawberry syrup, topped with fresh strawberries and house made whipped cream. Served with your choice of hash browns, stone ground grits, fruit cup or tater tots

Brunch Side Items

• Nueske Bacon

• Stone Ground Grits

• Hash Browns

• Fruit Cup

• Tater Tots

Brunch Cocktails

• Della Stafford's Mimosa
  Wycliff brutt and orange juice

• Janet Bodine's Triple Berry Mimosa
  LaMarca Prosecco, three berry puree, orange juice

• Jennifer Fornelli's Grapefruit Mimosa
  LaMarca Prosecco, grapefruit juice, lime, salt rim

• Lana Grier's Hawaiian Mimosa
  Malibu, LaMarca Prosecco, pineapple juice

• Bob Kochar's Pomegranate Mimosa
  Wycliff brut, peach schnapps, splash pomegranate juice

• Penny Maxwell's Citrus Mule
  Citron. Limoncello, Fresh Lemon, Fresh Lime, Ginger Beer