Dinner Features 01.19.21

Dinner Features

Soup of the Day:                                       cup 3.50 / bowl 4.75 / quart 8.00

  • Roasted Red Pepper & Cheddar (VEGETARIAN)
  • Sweet & Sour Lentil (VEGAN)

Signature Soup:                                        cup 4.50 / bowl 5.75 / quart 9.50

  • Chunky Creamy Tomato (VEGETARIAN)
  • Chicken & Mushroom

Roasted Salmon Risotto
Creamy Risotto with Roasted Salmon, Roasted Carrots, Sundried Tomato, Fresh Dill, & Asiago Cheese 15.35

New York Strip
Cracked Pepper Rubbed 8oz NY Strip Steak with Side Potato Wedges & Side Caesar Salad 17.55

Buffalo Mac ‘n’ Cheese
Hot Chicken Fingers & Crumbled Blue Cheese over Spicy 3 Cheese Penne ‘Mac with Sauteed Carrot & Celery 12.85

Pineapple Salmon Salad

Broiled Salmon topped with Diced Fresh Pineapple over Mixed Greens, Roasted Red Pepper, Red Onion & Banana Pepper. Olive Oil & Balsamic Vinegar on the side 14.85

Chicken Cordon Bleu Sub
Chicken Breast Dredged in Seasoned Flour & Fried, Prosciutto, Melted Provolone, Honey-Dijon Aioli, Romaine & Tomato on a Garlic Sub Roll. Side Chips & Pickle 12.35

Angus Pretzel Sandwich

Thin Sliced Roasted Angus on a Pretzel Roll with Horse Radish Yellow Mustard, Melted Swiss & Caramelized Onion. Beef & Herb Au-jus, Potato Wedges on the side 14.45

22 oz. Beer-ito

Taco Seasoned Ground Beef, Cilantro-Lime Rice, Black Beans, Chopped Romaine & Sour Cream in a Wheat Tortilla Smothered in Spicy Beer Cheese & Pico de Gallo 13.15

Vegan Vegetable Platter

Roasted Red Peppers, Carrot & Eggplant with Grilled Zucchini, Portabella & Caramelized Onion over White Rice with Fresh Herbs. Finished with Balsamic Reduction & Olive Oil 10.85

Chocolate Mousse Whipped Cream, Cocoa                             5.00


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.