DINE-IN DINNER MENU
Snacks
Grilled Broccolini with Hazelnut Vinaigrette | 6.00
LBP Gyro with Tzatziki Sauce | 6.00
Radish and Pesto Crostini | 4.00
Korean BBQ Pork Shank | 5.00
Thai Chicken Bites with Chili Glaze | 5.00
Crispy Red Onion Straws with Spicy Ranch Dipping Sauce | 3.00
Sweet Heat Hushpuppies with Maple Butter | 5.00
Pork Taco | 6.00
Appetizers
Buffalo Cauliflower with Housemade Blue Cheese Dressing | 10.00
Avocado and Soy Glazed Shrimp Crostini | 14.00
Catfish Fingers with Pickled Green Tomatoes | 12.00
Asian Glazed Shrimp Poke Bowl | 14.00
Sauté Dry Sea Scallops with Shallot and Bacon Vinaigrette | 14.00
Crab Dip topped with Cheddar Cheese and Grilled Pita | 12.00
Mussels steamed with Chardonnay, Garlic, and Red Pepper | 12.00
Crispy Deviled Eggs topped with Colossal Crab | 14.00
Whiskey Duck Nachos with Black Bean and Corn Salsa | 12.00
Cheese Tray featuring Gorgonzola Brulee, Peppered Goat Cheese and Irish Porter | 13.00
*** Add Country Style Pork Pate | Additional 5.00
Salads
Fresh Greens with Plum Tomato and Balsamic Vinaigrette | 6.00
Grilled Romaine Hearts with Caesar Dressing and Parmesan Shavings | 8.00
Grilled Chicken Cobb Salad with Red Onion, Ham, Swiss Cheese, Egg, Bacon and Spicy Ranch Dressing | 14.00
Iceberg Wedge with Creamy Blue Cheese, Tomato and Bacon | 8.00
Grilled Sirloin Salad with Goat Cheese and Spicy Pecans | 12.00
***Add Grilled Chicken to any Salad | Additional 5.00
*** Add Sautéed Shrimp, Sirloin or Salmon to any Salad | Additional 7.00
Entrees
Marinated Hangar Steak with Crispy Shoestring Potatoes and Arugula, Tomato Salad | 24.00
Dinner Burger (Ground Shortrib and Brisket) with Jamaican Jerk Mustard, Caribbean Slaw and Spiced Pickles | 16.00 Add Fried Egg | Additional 2.00
Garlic and Herb topped Beef Medallions wrapped with Applewood Smoked Bacon | 24.00
Grilled New York Strip Steak with Shallot Butter and Truffle French Fries | 28.00
Pork Tenderloin with Sage-Cider Sauce and Scalloped Potatoes | 22.00
Crispy Buttermilk Chicken Breast with Tasso Ham Gravy | 20.00
7oz Bacon Wrapped Filet Mignon topped with Blue Cheese Mousse | 28.00
Sauteed Shrimp and Scallops over Tagliatelle Pasta with a Lemon Caper Sauce and Broccolini | 28.00 /Half Portion 17.00
***Summer Vegetable Pasta with Salsa Verde | 16.00
Faroe Islands Salmon topped with Lemon-Thyme Agave Glaze | 26.00
Veal and Pork Bolognese over Fresh Papardelle | 18.00 /Half Portion 10.00
Shrimp and Creamy Grits with Tomato Gravy | 28.00
Grilled Portobello, Peppers and Heb Goat Cheese Polenta “Burger” with Carrot Crisps | 16.00
*Consuming raw or under-cooked fish and meats puts you at greater risk of food-born illnesses*
**20% gratuity added to parties of 6 or more**
