Candywood Wine Cellar

Spicy hot peppers served with crostini, room temperature.

Served on a toasted crostini and topped with parmesan cheese.

5 Shrimp seasoned and fried, tossed in a buffalo sauce. Served with celery sticks and ranch

Sliced soppressata, capicola, smoked salami meats along with Telmeric cheddar, Munster, and Havarti cheese, grilled asparagus, candied walnuts, fresh berries, and heirloom tomatoes. All served with toasted crostini, basil pesto, balsamic, ancho honey, and eggplant caponata.

A mini wheel of brie cheese wrapped in a puff pastry, baked, and served with a berry compote.

Ginger seasoned calamari flash fried and served with banana peppers and a key lime aioli.

Romaine lettuce, shaved parmesan, garlic herb croutons, tossed in a creamy Caesar dressing.

Artisan lettuce, candied walnuts, cucumber, tomato, goat cheese, and craisens.

Served with croutons and melted provolone.

See specials page.

Fresh mozzarella, shredded provolone, grilled marinated chicken, tomato bruschetta, shaved parmesan, basil, accented with a balsamic fig reduction on naan flatbread.

Sliced seared filet, gorgonzola, shredded provolone, sweet onion marmalade, arugula, truffle oil, and a raspberry glaze drizzle on naan flatbread.

Angus steak burger, aged cheddar, thick-cut peppered bacon, bourbon glaze, lettuce, tomato, and onion. Served on a brioche bun with shoestring fries.

Thinly shaved roasted prime rib, cooked in an Au Jus with caramelized onions, melted aged Swiss cheese on a toasted French hoagie roll with Au Jus to finish. Served with curly fries.

Fried in our blood orange beer batter and topped with lettuce, tomato, onion, homemade tartar sauce, and a grilled lemon. Served on a toasted brioche bun with shoestring fries.

Blood Orange beer battered Cod with creamy tart Asian slaw. Served with shoestring fries and house-made tartar.

Marinated chicken, char-grilled then topped with sliced local tomato, fresh mozzarella, pesto and a burgundy balsamic reduction served over roasted red pepper risotto

See weekly specials

6oz angus sirloin, char-grilled served with herb roasted potatoes, broccolini and compound butter

12 oz hand cut angus prime ribeye lightly blackened with blue cheese over smashed herb and garlic potatoes and scalloped zucchini

Braised beef served with garlic herb smashed potatoes, carrots, celery, and onion in a beef jus.

20 year old chef's recipe; pork, veal, and beef over exotic mushroom risotto and a vegetable medley with a sherry cream gravy.

Champagne, Riesling, Pinot Noir, Port

Merlot, Shiraz, Gin, Chianti, Rhone

Port, Dessert Wines, Rose, Burgundy

Cabernet, Bordeaux, Barolo, Malbec

Frangelico, Godiva Chocolate Liquor, Smirnoff Vanilla, and Irish Cream

Smirnoff Peppermint, Godiva White Chocolate Liquor, Crushed candy cane rim.

Smirnoff Peppermint, Chocolate Godiva Liquor, Garnished with Brix Chocolate shavings.

Kahlua, Smirnoff Vanilla, Gingerbread Spices and Cream.

Jack Honey, Lemon, Thyme, and Bitters.

Smirnoff Apple, Goldschlager, Lime, and Ginger Beer.

Smirnoff Orange, Cranberry, Lime, and Ginger Beer

Jim Beam, Frangelico, sugar and bitters.

Bacardi, Cranberry, Lime and Basil.

3 garlic, oven roasted crostinis topped with bruschetta, blueberry balsamic reduction and shaved parmesan.

Hand battered and tossed in our housemade buffalo sauce. Served with celery and ranch.

Hand battered and fried to a golden brown. Served with housemade marinara.

Hand battered and flash fried. Served with housemade marinara.

Fried and served with ranch.

House made chips topped with blue cheese, bacon bits, and chives.

Cream cheese, chicken, housemade buffalo sauce and cheddar tossed together, stuffed in a mini pepper, then roasted.

Cabernet Sauvignon, Merlot, Chardonnay, Pinot Griogio, White Zinfandel, Moscato.

Yuengling Lager, Budweiser, Bud Light, Miller Light, Michelob Ultra, Coors Light.

Served over a maple bourbon BBQ sauce.

Lobster tail pieces hand battered, fried, and served with an old bay aioli.

Served over a housemade horseradish sauce and topped with arugula.

Served over vanilla jasmine rice and flash seared rainbow swiss chard with sake ginger butter.

6oz Filet locally sourced Angus beef from Bonner Farms and 4oz lobster tail served with heart shaped potatoes and beets.

14oz New York Strip locally sourced Angus beef from Bonner Farms topped with crab and a lemon wine sauce. Served over sour cream herb mashed potatoes and asparagus.

Pounded and stuffed with fontina cheese, prosciutto, and arugula then rolled and served over a truffle risotto with evoo drizzle.

Topped with melted provolone cheese and garlic herb croutons.

Topped with a Sherri Crema.

Artisan lettuce, candied walnuts, cucumber, tomato, goat cheese, and craisins.

Romaine lettuce, shaved parmesan, garlic herb croutons, tossed in a creamy Caesar dressing.

Chocolate covered, vine on strawberries with heart shaped macaroons. Accompanied with champagne.

Frangelico, Godiva Chocolate Liquor, Smirnoff Vanilla, and Irish Cream

Smirnoff Peppermint, Godiva White Chocolate Liquor, Crushed candy cane rim.

Smirnoff Peppermint, Chocolate Godiva Liquor, Garnished with Brix Chocolate shavings.

Kahlua, Smirnoff Vanilla, Gingerbread Spices and Cream.

Jack Honey, Lemon, Thyme, and Bitters.

Smirnoff Apple, Goldschlager, Lime, and Ginger Beer.

Smirnoff Orange, Cranberry, Lime, and Ginger Beer

Jim Beam, Frangelico, sugar and bitters.

Bacardi, Cranberry, Lime and Basil.

3 garlic, oven roasted crostinis topped with bruschetta, blueberry balsamic reduction and shaved parmesan.

Hand battered and tossed in our housemade buffalo sauce. Served with celery and ranch.

Hand battered and fried to a golden brown. Served with housemade marinara.

Hand battered and flash fried. Served with housemade marinara.

Fried and served with ranch.

House made chips topped with blue cheese, bacon bits, and chives.

Cream cheese, chicken, housemade buffalo sauce and cheddar tossed together, stuffed in a mini pepper, then roasted.

Cabernet Sauvignon, Merlot, Chardonnay, Pinot Griogio, White Zinfandel, Moscato.

Yuengling Lager, Budweiser, Bud Light, Miller Light, Michelob Ultra, Coors Light.

Served over a maple bourbon BBQ sauce.

Lobster tail pieces hand battered, fried, and served with an old bay aioli.

Served over a housemade horseradish sauce and topped with arugula.

Served over vanilla jasmine rice and flash seared rainbow swiss chard with sake ginger butter.

6oz Filet locally sourced Angus beef from Bonner Farms and 4oz lobster tail served with heart shaped potatoes and beets.

14oz New York Strip locally sourced Angus beef from Bonner Farms topped with crab and a lemon wine sauce. Served over sour cream herb mashed potatoes and asparagus.

Pounded and stuffed with fontina cheese, prosciutto, and arugula then rolled and served over a truffle risotto with evoo drizzle.

Topped with melted provolone cheese and garlic herb croutons.

Topped with a Sherri Crema.

Artisan lettuce, candied walnuts, cucumber, tomato, goat cheese, and craisins.

Romaine lettuce, shaved parmesan, garlic herb croutons, tossed in a creamy Caesar dressing.

Chocolate covered, vine on strawberries with heart shaped macaroons. Accompanied with champagne.

Pinot Grigio 2018. Veneto, Italy. Fruity bouquet filled with apples and pears. Dry, soft and well balanced, slight acidity.

Dry Riesling, 2018. Mosel, Germany. Floral and earthy, with a full-bodied texture. Perfume notes of candied tangerine peel and lime cordial.

Chardonnay, Sonoma Select 2018. California, USA. Touch of spice and vanilla, fresh fruit-forward character. Aromas of lemon curd, apple, hits of toasty oak and baking spices. Long and lingering finish, silky. Great with grilled vegetables, cheese, or lite fish.

Chenin Blanc, South Africa. Delightful aromas of sweet juicy melon, pear drop and fragrant grapefruit. On the palate expect rich rewarding flavors of ripe tropical fruit and luscious citrus. Aromatic, fruity and well rounded – an elegant wine with a soft silky texture and vibrant, fresh finish.

Sauvignon Blanc 2019. Colchagua Valley, Chile. Aromas of lemon, fresh pineapple and hits of lavender. Bright, well balanced, clean minerality, touch of lime.

Sancerre 2019. Loire Valley, France. Easy to drink, intensely aromatic. Citrus and grapefruit notes, mint and peach flavors. Crisp finish. Great with fish, chicken, and cheese.

Chardonnay 2019. Burgundy, France. Bright white flower, apple and citrus aromas. Fresh, clean and mineral notes.

Sancerre Blanc 2019. Loire Valley, France. Sustainably farmed. Stainless steel tank. Brightly acidic and mineral.

Napa, California. Aromas of ripe peach, honeydew, and lemon rind intertwine seamlessly with vanilla and spice. The aromas are followed by flavors of lychee, a yellow peach that meld perfectly with the cream texture, vanilla, and slight butter.

Napa,California. This wine opens aromas of ripe golden apple, white peach, and notes of oak. On the palate, apple and pear characters are balanced by fresh acidity, and the finish is clean with appealing mineral notes.

Pinot Noir 2018. California, USA. Rich, fruit aromas, complex flavors. Easy to drink, perfect with soppressata, steak, salmon and dessert.

Chianti 2018. Sangiovese. Tuscany, Italy. Bright ruby red. Balsamic hints, red fruit. Fresh, soft and round body. Harmonious finish. Versatile and great with anything from seafood to steak.

Malbec 2018. Mendoza, Argentina. Juicy tannins, red fruit flaovres, hint of oak. Great with red meat and lamb.

R Collection Merlot 2018. California, USA. Alluring aromas of blueberry, currant and hits of licorice. Flavors of cherry, fig and chocolate, hints of vanilla. Polished tannins, long, pleasurable finish.

Bordeaux, France. Deep, rich flavors. Blackcurrant and black cherry notes, lints of liqourice. Well balanced. Round and silky tannins. Strong and slightly spicy finish. Great with steak, soppressata board, short rib sandwich, and chocolate.

2016 South Australia. Fresh berry fruit flavors, full bodied. Long, smooth finish. Ideal for steak, hamburger, soppressata.

Grenache. Jumilla, Spain. Elegant, complex and well balanced. Bright cherry flavors. It has an intense bouquet, smoky notes and mineral flavours. Hints of cedar. Smooth on the palate, good acidity and meaty, notes of ripe plums and black olives, with a long berry-laden finish. Perfect for beef, pasta and chicken.

Zinfandel Old Vine Lodi 2018. California, USA. Smooth, medium-full body, flavors of berries and spice.

Six Ridges Sonoma Valley Pinot Noir. California, USA. Ripe black cherry, smoky oak. Lush fruit-forward strawberry and cherry. Bright cinnamon pie-crust finish.

Cabernet Sauvignon, 2017. Napa Valley, USA. Deep notes of chocolate covered cherry. Fresh blueberry throughout, allspice, green pepper corns and supple tannins.

Napa, California. Aromas of blackberry, blueberry, and black raspberry with a lovely hint of toasty oak. The flavors echo the aromas, with added notes of vanilla, sassafras, espresso. Bright acidity with elegant tannins bringing it to a long, satisfying finish.

Napa, California. Aromas of fresh black cherry and plum layered with savory cherry, cedar, and graphite that are rounded out by a long finish with hints of dark chocolate, balanced acidity, and minerality.

Cessars, France. Fragrant notes of candied dark cherries with opulent flavors of cassis and blackberry. This wine is full-bodied with a silky long finish.

Prosecco Cuvee. Veneto, Italy. Dry, pleasantly fruity, fresh, aromatic notes and finish. Hints of almonds, fresh citrus. Great with salads, crab, salmon, chicken and pasta.

Prosecco Di Valdobbiadene Superiore Brut. Veneto, Italy. Fine bubbles. Peaches ans sweet flower aromas. Fruity flavor with hints of pineapple, golden apples. Great with seafood, cheese, salads and desserts.

Brut Rose. Chardonnay, Glera, Malbec. Italy. Fine bubbles. Peaches ans sweet flower aromas. Fruity flavor with hints of pineapple, golden apples. Great with seafood, cheese, salads and desserts.

(white) Muller-Thurgau, Riesling, Gewurztraminer, Pinot Gris. Oregon, USA. Multi-dimensional. Scents of orange blossom, ripe honeydew, guava, kiwi. Sumptuous and round palate. Meyer lemon and juicy pear drizzled with caramel. Clean, bright, uplifting.

(white) Portugal. Easy drinking. Aroma is a perfect harmony of floral and citrus. Elegant, crisp, light and vibrant. Unique and versatile, great with almost anything.

(red) Grenache, Syrah, Cinsault, Carignan. Rhone Valley, France. Ripe, rich and round. Black (red) raspberry and white pepper spice flavors. Versatile for any food from seafood to steak, sandwiches and salads.

(rose) Grenache. Les Costieres de Pomerols. Languedoc-Roussillon, France. Very expressive, charming, complex. Notes of ripe citrus, fruit candies. Balanced, delicate, fresh, generous and ample palate. Aromas of small red fruits, long lasting mouthfeel. Excellent with salads, seafood, soppressata board, cheese.

(white) Languedoc-Roussillon, France. Elegant, aromas of fresh fruit and citrus. Well-ballanced, zesty. Perfect for seafood, cheese, soppressata and chicken.

(red) La Rioja, Spain. Juicy fruit aromas, spicy vanilla bouquet. Smooth and fruity,full-flavored, persistent finish. Great with hamburger, steak, grilled vegetables and cod.

(white) Chenin Blac. Loire Valley, France. Slight sweetness, with an extra-fruity character that suggests paring with spicy foods or bold sauces. Great with cheese and soppressata, shrimp, cod, and pasta.

(red) Denominazione di Origine Controllata e Garantita, Italy. Ample, lingering legs. Elegant, intense bouquet. Flavors of withered roses, underbrush, sweet tobacco and spices. Warm notes. Sweet tennins, hints of coffee, chocolate. Long, intense aromatic finish.

HB Rose, Picpoul de Pine, Seaside Cellars Vinho Verde, Johnny Q Shiraz

Vino Verde, Picpoule de Pine, Dr. Loosen Dry Reisling, La Forcine Vouvray

Croi Malbec, Montebuena Rioja, Sergries Cote du Rhone, Meiomi Pinot Noir

Graham Beck Chenin Blanc, Borealis, El Miracle Grenache, Chateaux des Arnad Rouge

St. James Blackberry, Sweet Walter Pineapple, Duplin Carolina Red, Pacific Rim Sweet Riesling

Sweet 2019. Columbia Valley. Washington, USA. Sweet, bright acidity with pineapple and white peach. A dessert wine that's also great with spicy food.

Spicy hot peppers served with crostini, room temperature.

Served on a toasted crostini and topped with parmesan cheese.

5 Shrimp seasoned and fried, tossed in a buffalo sauce. Served with celery sticks and ranch

Sliced soppressata, capicola, smoked salami meats along with Telmeric cheddar, Munster, and Havarti cheese, grilled asparagus, candied walnuts, fresh berries, and heirloom tomatoes. All served with toasted crostini, basil pesto, balsamic, ancho honey, and eggplant caponata.

A mini wheel of brie cheese wrapped in a puff pastry, baked, and served with a berry compote.

Ginger seasoned calamari flash fried and served with banana peppers and a key lime aioli.

Romaine lettuce, shaved parmesan, garlic herb croutons, tossed in a creamy Caesar dressing.

Artisan lettuce, candied walnuts, cucumber, tomato, goat cheese, and craisens.

Served with croutons and melted provolone.

See specials page.

Fresh mozzarella, shredded provolone, grilled marinated chicken, tomato bruschetta, shaved parmesan, basil, accented with a balsamic fig reduction on naan flatbread.

Sliced seared filet, gorgonzola, shredded provolone, sweet onion marmalade, arugula, truffle oil, and a raspberry glaze drizzle on naan flatbread.

Angus steak burger, aged cheddar, thick-cut peppered bacon, bourbon glaze, lettuce, tomato, and onion. Served on a brioche bun with shoestring fries.

Thinly shaved roasted prime rib, cooked in an Au Jus with caramelized onions, melted aged Swiss cheese on a toasted French hoagie roll with Au Jus to finish. Served with curly fries.

Fried in our blood orange beer batter and topped with lettuce, tomato, onion, homemade tartar sauce, and a grilled lemon. Served on a toasted brioche bun with shoestring fries.

Blood Orange beer battered Cod with creamy tart Asian slaw. Served with shoestring fries and house-made tartar.

Marinated chicken, char-grilled then topped with sliced local tomato, fresh mozzarella, pesto and a burgundy balsamic reduction served over roasted red pepper risotto

See weekly specials

6oz angus sirloin, char-grilled served with herb roasted potatoes, broccolini and compound butter

12 oz hand cut angus prime ribeye lightly blackened with blue cheese over smashed herb and garlic potatoes and scalloped zucchini

Braised beef served with garlic herb smashed potatoes, carrots, celery, and onion in a beef jus.

20 year old chef's recipe; pork, veal, and beef over exotic mushroom risotto and a vegetable medley with a sherry cream gravy.

Champagne, Riesling, Pinot Noir, Port

Merlot, Shiraz, Gin, Chianti, Rhone

Port, Dessert Wines, Rose, Burgundy

Cabernet, Bordeaux, Barolo, Malbec

Frangelico, Godiva Chocolate Liquor, Smirnoff Vanilla, and Irish Cream

Smirnoff Peppermint, Godiva White Chocolate Liquor, Crushed candy cane rim.

Smirnoff Peppermint, Chocolate Godiva Liquor, Garnished with Brix Chocolate shavings.

Kahlua, Smirnoff Vanilla, Gingerbread Spices and Cream.

Jack Honey, Lemon, Thyme, and Bitters.

Smirnoff Apple, Goldschlager, Lime, and Ginger Beer.

Smirnoff Orange, Cranberry, Lime, and Ginger Beer

Jim Beam, Frangelico, sugar and bitters.

Bacardi, Cranberry, Lime and Basil.

3 garlic, oven roasted crostinis topped with bruschetta, blueberry balsamic reduction and shaved parmesan.

Hand battered and tossed in our housemade buffalo sauce. Served with celery and ranch.

Hand battered and fried to a golden brown. Served with housemade marinara.

Hand battered and flash fried. Served with housemade marinara.

Fried and served with ranch.

House made chips topped with blue cheese, bacon bits, and chives.

Cream cheese, chicken, housemade buffalo sauce and cheddar tossed together, stuffed in a mini pepper, then roasted.

Cabernet Sauvignon, Merlot, Chardonnay, Pinot Griogio, White Zinfandel, Moscato.

Yuengling Lager, Budweiser, Bud Light, Miller Light, Michelob Ultra, Coors Light.

Served over a maple bourbon BBQ sauce.

Lobster tail pieces hand battered, fried, and served with an old bay aioli.

Served over a housemade horseradish sauce and topped with arugula.

Served over vanilla jasmine rice and flash seared rainbow swiss chard with sake ginger butter.

6oz Filet locally sourced Angus beef from Bonner Farms and 4oz lobster tail served with heart shaped potatoes and beets.

14oz New York Strip locally sourced Angus beef from Bonner Farms topped with crab and a lemon wine sauce. Served over sour cream herb mashed potatoes and asparagus.

Pounded and stuffed with fontina cheese, prosciutto, and arugula then rolled and served over a truffle risotto with evoo drizzle.

Topped with melted provolone cheese and garlic herb croutons.

Topped with a Sherri Crema.

Artisan lettuce, candied walnuts, cucumber, tomato, goat cheese, and craisins.

Romaine lettuce, shaved parmesan, garlic herb croutons, tossed in a creamy Caesar dressing.

Chocolate covered, vine on strawberries with heart shaped macaroons. Accompanied with champagne.

Pinot Grigio 2018. Veneto, Italy. Fruity bouquet filled with apples and pears. Dry, soft and well balanced, slight acidity.

Dry Riesling, 2018. Mosel, Germany. Floral and earthy, with a full-bodied texture. Perfume notes of candied tangerine peel and lime cordial.

Chardonnay, Sonoma Select 2018. California, USA. Touch of spice and vanilla, fresh fruit-forward character. Aromas of lemon curd, apple, hits of toasty oak and baking spices. Long and lingering finish, silky. Great with grilled vegetables, cheese, or lite fish.

Chenin Blanc, South Africa. Delightful aromas of sweet juicy melon, pear drop and fragrant grapefruit. On the palate expect rich rewarding flavors of ripe tropical fruit and luscious citrus. Aromatic, fruity and well rounded – an elegant wine with a soft silky texture and vibrant, fresh finish.

Sauvignon Blanc 2019. Colchagua Valley, Chile. Aromas of lemon, fresh pineapple and hits of lavender. Bright, well balanced, clean minerality, touch of lime.

Sancerre 2019. Loire Valley, France. Easy to drink, intensely aromatic. Citrus and grapefruit notes, mint and peach flavors. Crisp finish. Great with fish, chicken, and cheese.

Chardonnay 2019. Burgundy, France. Bright white flower, apple and citrus aromas. Fresh, clean and mineral notes.

Sancerre Blanc 2019. Loire Valley, France. Sustainably farmed. Stainless steel tank. Brightly acidic and mineral.

Napa, California. Aromas of ripe peach, honeydew, and lemon rind intertwine seamlessly with vanilla and spice. The aromas are followed by flavors of lychee, a yellow peach that meld perfectly with the cream texture, vanilla, and slight butter.

Napa,California. This wine opens aromas of ripe golden apple, white peach, and notes of oak. On the palate, apple and pear characters are balanced by fresh acidity, and the finish is clean with appealing mineral notes.

Pinot Noir 2018. California, USA. Rich, fruit aromas, complex flavors. Easy to drink, perfect with soppressata, steak, salmon and dessert.

Chianti 2018. Sangiovese. Tuscany, Italy. Bright ruby red. Balsamic hints, red fruit. Fresh, soft and round body. Harmonious finish. Versatile and great with anything from seafood to steak.

Malbec 2018. Mendoza, Argentina. Juicy tannins, red fruit flaovres, hint of oak. Great with red meat and lamb.

R Collection Merlot 2018. California, USA. Alluring aromas of blueberry, currant and hits of licorice. Flavors of cherry, fig and chocolate, hints of vanilla. Polished tannins, long, pleasurable finish.

Bordeaux, France. Deep, rich flavors. Blackcurrant and black cherry notes, lints of liqourice. Well balanced. Round and silky tannins. Strong and slightly spicy finish. Great with steak, soppressata board, short rib sandwich, and chocolate.

2016 South Australia. Fresh berry fruit flavors, full bodied. Long, smooth finish. Ideal for steak, hamburger, soppressata.

Grenache. Jumilla, Spain. Elegant, complex and well balanced. Bright cherry flavors. It has an intense bouquet, smoky notes and mineral flavours. Hints of cedar. Smooth on the palate, good acidity and meaty, notes of ripe plums and black olives, with a long berry-laden finish. Perfect for beef, pasta and chicken.

Zinfandel Old Vine Lodi 2018. California, USA. Smooth, medium-full body, flavors of berries and spice.

Six Ridges Sonoma Valley Pinot Noir. California, USA. Ripe black cherry, smoky oak. Lush fruit-forward strawberry and cherry. Bright cinnamon pie-crust finish.

Cabernet Sauvignon, 2017. Napa Valley, USA. Deep notes of chocolate covered cherry. Fresh blueberry throughout, allspice, green pepper corns and supple tannins.

Napa, California. Aromas of blackberry, blueberry, and black raspberry with a lovely hint of toasty oak. The flavors echo the aromas, with added notes of vanilla, sassafras, & espresso. Bright acidity with elegant tannins bringing it to a long, satisfying finish.

Napa, California. Aromas of fresh black cherry and plum layered with savory cherry, cedar, and graphite that are rounded out by a long finish with hints of dark chocolate, balanced acidity, and minerality.

Cessars, France. Fragrant notes of candied dark cherries with opulent flavors of cassis and blackberry. This wine is full-bodied with a silky long finish.

Prosecco Cuvee. Veneto, Italy. Dry, pleasantly fruity, fresh, aromatic notes and finish. Hints of almonds, fresh citrus. Great with salads, crab, salmon, chicken and pasta.

Prosecco Di Valdobbiadene Superiore Brut. Veneto, Italy. Fine bubbles. Peaches ans sweet flower aromas. Fruity flavor with hints of pineapple, golden apples. Great with seafood, cheese, salads and desserts.

Brut Rose. Chardonnay, Glera, Malbec. Italy. Fine bubbles. Peaches ans sweet flower aromas. Fruity flavor with hints of pineapple, golden apples. Great with seafood, cheese, salads and desserts.

(white) Muller-Thurgau, Riesling, Gewurztraminer, Pinot Gris. Oregon, USA. Multi-dimensional. Scents of orange blossom, ripe honeydew, guava, kiwi. Sumptuous and round palate. Meyer lemon and juicy pear drizzled with caramel. Clean, bright, uplifting.

(white) Portugal. Easy drinking. Aroma is a perfect harmony of floral and citrus. Elegant, crisp, light and vibrant. Unique and versatile, great with almost anything.

(red) Grenache, Syrah, Cinsault, Carignan. Rhone Valley, France. Ripe, rich and round. Black (red) raspberry and white pepper spice flavors. Versatile for any food from seafood to steak, sandwiches and salads.

(rose) Grenache. Les Costieres de Pomerols. Languedoc-Roussillon, France. Very expressive, charming, complex. Notes of ripe citrus, fruit candies. Balanced, delicate, fresh, generous and ample palate. Aromas of small red fruits, long lasting mouthfeel. Excellent with salads, seafood, soppressata board, cheese.

(white) Languedoc-Roussillon, France. Elegant, aromas of fresh fruit and citrus. Well-ballanced, zesty. Perfect for seafood, cheese, soppressata and chicken.

(red) La Rioja, Spain. Juicy fruit aromas, spicy vanilla bouquet. Smooth and fruity,full-flavored, persistent finish. Great with hamburger, steak, grilled vegetables and cod.

(white) Chenin Blac. Loire Valley, France. Slight sweetness, with an extra-fruity character that suggests paring with spicy foods or bold sauces. Great with cheese and soppressata, shrimp, cod, and pasta.

(red) Denominazione di Origine Controllata e Garantita, Italy. Ample, lingering legs. Elegant, intense bouquet. Flavors of withered roses, underbrush, sweet tobacco and spices. Warm notes. Sweet tennins, hints of coffee, chocolate. Long, intense aromatic finish.

HB Rose, Picpoul de Pine, Seaside Cellars Vinho Verde, Johnny Q Shiraz

Vino Verde, Picpoule de Pine, Dr. Loosen Dry Reisling, La Forcine Vouvray

Croi Malbec, Montebuena Rioja, Sergries Cote du Rhone, Meiomi Pinot Noir

Graham Beck Chenin Blanc, Borealis, El Miracle Grenache, Chateaux des Arnad Rouge

St. James Blackberry, Sweet Walter Pineapple, Duplin Carolina Red, Pacific Rim Sweet Riesling

Sweet 2019. Columbia Valley. Washington, USA. Sweet, bright acidity with pineapple and white peach. A dessert wine that's also great with spicy food.

Spicy hot peppers served with crostini, room temperature.

Served on a toasted crostini and topped with parmesan cheese.

5 Shrimp seasoned and fried, tossed in a buffalo sauce. Served with celery sticks and ranch

Sliced soppressata, capicola, smoked salami meats along with Telmeric cheddar, Munster, and Havarti cheese, grilled asparagus, candied walnuts, fresh berries, and heirloom tomatoes. All served with toasted crostini, basil pesto, balsamic, ancho honey, and eggplant caponata.

A mini wheel of brie cheese wrapped in a puff pastry, baked, and served with a berry compote.

Ginger seasoned calamari flash fried and served with banana peppers and a key lime aioli.

Romaine lettuce, shaved parmesan, garlic herb croutons, tossed in a creamy Caesar dressing.

Artisan lettuce, candied walnuts, cucumber, tomato, goat cheese, and craisens.

Served with croutons and melted provolone.

See specials page.

Fresh mozzarella, shredded provolone, grilled marinated chicken, tomato bruschetta, shaved parmesan, basil, accented with a balsamic fig reduction on naan flatbread.

Sliced seared filet, gorgonzola, shredded provolone, sweet onion marmalade, arugula, truffle oil, and a raspberry glaze drizzle on naan flatbread.

Angus steak burger, aged cheddar, thick-cut peppered bacon, bourbon glaze, lettuce, tomato, and onion. Served on a brioche bun with shoestring fries.

Thinly shaved roasted prime rib, cooked in an Au Jus with caramelized onions, melted aged Swiss cheese on a toasted French hoagie roll with Au Jus to finish. Served with curly fries.

Fried in our blood orange beer batter and topped with lettuce, tomato, onion, homemade tartar sauce, and a grilled lemon. Served on a toasted brioche bun with shoestring fries.

Blood Orange beer battered Cod with creamy tart Asian slaw. Served with shoestring fries and house-made tartar.

Marinated chicken, char-grilled then topped with sliced local tomato, fresh mozzarella, pesto and a burgundy balsamic reduction served over roasted red pepper risotto

See weekly specials

6oz angus sirloin, char-grilled served with herb roasted potatoes, broccolini and compound butter

12 oz hand cut angus prime ribeye lightly blackened with blue cheese over smashed herb and garlic potatoes and scalloped zucchini

Braised beef served with garlic herb smashed potatoes, carrots, celery, and onion in a beef jus.

20 year old chef's recipe; pork, veal, and beef over exotic mushroom risotto and a vegetable medley with a sherry cream gravy.

Champagne, Riesling, Pinot Noir, Port

Merlot, Shiraz, Gin, Chianti, Rhone

Port, Dessert Wines, Rose, Burgundy

Cabernet, Bordeaux, Barolo, Malbec