Daily Grill 

Grilled chicken breast, melted cheddar cheese and cilantro with salsa, guacamole and sour cream.

With cocktail and Cajun tartar sauce.

Tender calamari rings, lightly seasoned with cocktail and Cajun tartar sauce.

Gulf shrimp with tangy cocktail sauce.

Served with ranch dressing.

Sashimi style with pickled cucumber, fried spinach, wasabi, pickled ginger and soy sauce.

Fresh jumbo lump crab, sasoned with old bay. Served with a shallot white wine reduction.

A blend of spinach, artichoke hearts, shallots and parmesan cheese with a touch of cream. Served with warm crostini.

Sun-dried tomatoes, kalamata olives and traditional hummus. Served with grilled flat bread and cucumbers.

Four gulf sauteed shrimp in spicy sauce served on grilled ciabatta bread

Eastern chopped clams with vegetables and tomato broth.

Half head of Iceberg, topped with diced tomato, chopped bacon, crumbled bleu cheese and vinaigrette.

Fresh romaine hearts, parmesan cheese and croutons, tossed with our Caesar dressing.

Served with choice of dressing.

Tossed in walnut oil vinaigrette, topped with spicy pecans and gorgonzola cheese.

Tossed with diced chicken breast, lettuce, tomato, bacon, egg, bleu cheese, avocado, scallions and creamy Italian dressing.

Jumbo lump crab with tomato, avocado, egg and olives. Served on a bed of mixed greens with thousand island dressing.

Medley of grilled vegetables, steamed spinach, broccoli, cauliflower and green beans, served with baked beans.

Fresh chicken, carrots, onions, peas and mushrooms, topped with a flaky crust.

Topped with mushroom sauce, served with mashed potatoes and vegetable.

12 oz certified angus beef with a thick slice of cheddar cheese, topped with 2 onion rings, served with shoestring potatoes and cole slaw.

Topped with tomato, garlic, basil and extra virgin olive oil.

With angel hair pasta. Grilled Gulf shrimp, topped with chopped fresh tomato, garlic, basil and extra virgin olive oil.

Basil, garlic and roasted pine nuts.

Penne pesto, chunks of fresh chicken breast and pine nuts. Tossed with pesto sauce.

1 lb. Midwestern Aged Beef, topped with carmelized onions. Served with mashed potatoes and Tomato Provencal.

A house specialty, marinated in citrus juices, soy sauce and special seasonings with twice baked potato and vegetable.

Angus beef aged 28 days with cracked pepper, bacon and onion, served with twice baked potato and vegetable.

Angus beef aged 28 days, served with twice baked potato and vegetable.

14 ounce double cut chop with a Washington blackberry sauce. Served with mashed potatoes and sauteed zucchini, onions and apples.

A 10 oz. filet, topped with our own red wine sauce and beef onions, served with shoestring potatoes and vegetable.

16 oz angus beef aged 28 days, served with shoestring potatoes and veggies.

Boneless, skinless chicken breast seasoned with herbs, charbroiled over an open flame. Served with spinach mashed potatoes, tomato provencal and our apple relish.

Half chicken, marinated in garlic-honey herb jus with mashed potatoes and vegetable.

Chicken breast medallions, topped with a marsala wine mushroom sauce, served with mashed potato and vegetable.

Tender chicken breast medallions, topped with a lemon-butter sauce and capers. Served with mashed potatoes and vegetables.

Baked with a BBQ citrus glaze. Served with steamed red potatoes and vegetables.

Lightly floured then seared and topped with lime-butter sauce, served with spinach mashed potatoes.

Fresh jumbo lump crab, seasoned with old bay. Served with a shallot red wine sauce, shoestring potatoes and cole slaw.

Fresh salmon filet, salsa fresca. Served with steamed red potatotes and vegetables.

Fresh trout with jumbo lump crab, topped with roasted hazelnut lemon butter sauce. Served with steamed red potatoes and vegetables.

Shoestrings, topped with fried onions.

Blend of cheddar, gruyere and Danish fontina cheeses.

With balsamic glaze

Six layers of moist cake sandwiched with smooth cream cheese and pecans.

Fresh fruit baked with a sweet crumbly topping, served with whipped cream.

Add hot fudge or strawberry sauce.

Fresh baked biscuit, topped with homemade strawberry sauce, fresh strawberries and whipped cream.

Tangy lime custard in a graham cracker crust with raspberry puree, topped with whipped cream and lime zest.