Tam O'Shanter

cherry tomatoes, sliced carrots, Tam O'Shanter vinaigrette

strawberries, pickled fennel, goat cheese, pepitas, champagne vinaigrette

romaine lettuce, bacon, cherry tomatoes, blue cheese crumbles

romaine lettuce, aged parmigiano-reggiano, house croutons

authentic scottish recipe: cheddar cheese, belhaven scottish ale, cayenne pepper, toasted sourdough

gochujang-miso bbq, pickled fresno chile, sesame seeds

coffee rub, tangy bbq sauce, dill pickles, fried onions

house cocktail sauce

braised filet of beef, carrots, onions, mushrooms, kale, guinness gravy, with mixed greens.

mashed potatoes, creamed corn or creamed spinach, peppercorn bourbon sauce, yorkshire pudding

mashed Idaho® potatoes, peanut coleslaw, whole-grain mustard remoulade

mashed potatoes, creamed corn or creamed spinach

creamy corn grits, marinated shrimp, collard greens, bell peppers, green onions

sumac couscous, wilted spinach, red pepper emulsion

half a bird, mashed Idaho® potatoes, market vegetables, herbed chicken jus

roasted vegetables, coconut milk, basmati rice

our traditional and most popular cut

a smaller portion for lighter appetites

thinly sliced for a delicate texture

extra-thick, always with the bone

14oz, Double R Ranch

8oz, Double R Ranch.

10oz, USDA Prime

ham hock, coca-cola®

this delicious ice cream parlor sundae was originally created in 1906 -- prepared with fosselman’s vanilla bean ice cream, toasted almonds, whipped cream and c.c. brown’s hot fudge, big enough to share

cherry tomatoes, sliced carrots, Tam O'Shanter vinaigrette

strawberries, pickled fennel, goat cheese, pepitas, champagne vinaigrette

romaine lettuce, bacon, cherry tomatoes, blue cheese crumbles

romaine lettuce, aged parmigiano-reggiano, house croutons

garlic butter, parmigiano-reggiano

authentic scottish recipe: cheddar cheese, belhaven scottish ale, cayenne pepper, toasted sourdough

spicy creamy slaw

gochujang-miso bbq, pickled fresno chile, sesame seeds

coffee rub, tangy bbq sauce, dill pickles, fried onions

house cocktail sauce

braised filet of beef, carrots, onions, mushrooms, kale, guinness gravy, with mixed greens.

mashed potatoes, creamed corn or creamed spinach, peppercorn bourbon sauce, yorkshire pudding

mashed Idaho® potatoes, peanut coleslaw, whole-grain mustard remoulade

mashed potatoes, creamed corn or creamed spinach

creamy corn grits, marinated shrimp, collard greens, bell peppers, green onions

sumac couscous, wilted spinach, red pepper emulsion

half a bird, mashed Idaho® potatoes, market vegetables, herbed chicken jus

10oz top sirloin cap, french fries, HP bacon gravy

roasted vegetables, coconut milk, basmati rice

our traditional and most popular cut

a smaller portion for lighter appetites

thinly sliced for a delicate texture

extra-thick, always with the bone

this delicious ice cream parlor sundae was originally created in 1906 -- prepared with fosselman’s vanilla bean ice cream, toasted almonds, whipped cream and c.c. brown’s hot fudge, big enough to share

a scot’s favorite dessert and not your typical bread pudding, finished with vanilla and caramel sauce

cherry tomatoes, sliced carrots, Tam O'Shanter vinaigrette

strawberries, pickled fennel, goat cheese, pepitas, champagne vinaigrette

romaine lettuce, bacon, cherry tomatoes, blue cheese crumbles

romaine lettuce, aged parmigiano-reggiano, house croutons

garlic butter, parmigiano-reggiano

authentic scottish recipe: cheddar cheese, belhaven scottish ale, cayenne pepper, toasted sourdough

spicy creamy slaw

gochujang-miso bbq, pickled fresno chile, sesame seeds

coffee rub, tangy bbq sauce, dill pickles, fried onions

house cocktail sauce

braised filet of beef, carrots, onions, mushrooms, kale, guinness gravy, with mixed greens.

mashed potatoes, creamed corn or creamed spinach, peppercorn bourbon sauce, yorkshire pudding

mashed Idaho® potatoes, peanut coleslaw, whole-grain mustard remoulade

mashed potatoes, creamed corn or creamed spinach

creamy corn grits, marinated shrimp, collard greens, bell peppers, green onions

sumac couscous, wilted spinach, red pepper emulsion

half a bird, mashed Idaho® potatoes, market vegetables, herbed chicken jus

10oz top sirloin cap, french fries, HP bacon gravy

roasted vegetables, coconut milk, basmati rice

our traditional and most popular cut

a smaller portion for lighter appetites

thinly sliced for a delicate texture

extra-thick, always with the bone

this delicious ice cream parlor sundae was originally created in 1906 -- prepared with fosselman’s vanilla bean ice cream, toasted almonds, whipped cream and c.c. brown’s hot fudge, big enough to share

a scot’s favorite dessert and not your typical bread pudding, finished with vanilla and caramel sauce