Tap and Vine Indian Trail

Drizzled with spicy mayo and sriracha and served on a bed of mixed greens

Pineapple Salsa | Buffalo Chicken | Sausage | Spinach and Artichoke | Queso Served with tortilla chips. Add baguette + $2

Chef's choice of three handpicked local cheeses, three sliced meats, fruit, and a jam

Tossed in your choice of sauce Hot | Honey Hot | Jerk | Garlic Parmesan | BBQ | Korean BBQ

Mixed with red peppers and served with a side of spicy marinara

Served in a white wine garlic sauce with hot cherry peppers, fresh herbs, and a side of garlic bread

A shareable portion of our house-cut fries tossed in truffle oil and parmesan

Fresh tuna topped with avocado and black and white sesame seeds, tossed in a soy glaze and served with fresh, crispy wontons

(2) Blackened shrimp skewers served on a bed of house made pinapple salsa

Crispy brussels sprouts drizzled with balsamic glaze

Seared blackened ahi tuna with a soy ginger sauce, pickled ginger, and wasabi. Served on a bed of mixed greens

Sliced marinated skirt steak cooked to perfection and served with a side of crying tiger sauce.

Topped with fresh basil, shallot, tomato, garlic, shaved parmesan, and balsamic glaze

Romaine served with homemade croutons and Parmesan

Spring mix topped with strawberries, blueberries, feta cheese and candied pecans served with raspberry vinaigrette

Romaine served with radicchio, red onion, tomato, chickpeas, olives, cucumbers, feta cheese and citrus vinaigrette

Cooked-to-order, Served with lettuce, tomato, onions, and American cheese

Shaved prime rib on a French roll with caramelized onions, horseradish and au jus

Ciabatta bread, fresh mozzarella cheese, ripe tomatoes, basil leaves, and a drizzle of balsamic glaze

Cooked-to-order. Served with lettuce, tomato, onions, and American cheese

Your choice of grilled or fried chicken served with bacon, lettuce, tomato, provolone cheese, avocado, and honey mustard

Served on a brioche bun with arugula, tomato, pickled shallots, and remoulade

Served on Texas toast with a blend of smoked Gouda and mozzarella

Served with pickled vegetables and topped with cilantro, sriracha, and a drizzle of spicy mayo

Filet served with caramelized mushrooms and onions and topped with truffle aioli

Served with fresh pico, lettuce, and lightly drizzled avocado ranch

Blackened mahi with lettuce and pineapple salsa and avocado ranch

Two pieces of fried cod served on a bed of housecut fries with a side of Victoria's slaw

Served with a side of garlic bread

Pan-seared chicken breast served with mushrooms in a marsala wine sauce and paired with broccolini and garlic mashed potatoes

Two lump crab cakes served with asparagus and garlic mashed potatoes

Topped with a red wine demi-glace and served with asparagus and garlic mashed potatoes

Served with parmesan risotto and haricot verts

12 once ribeye served with asparagus and garlic mashed potatoes

Garlic Mashed Potatoes | Haricot Verts | Brussels Sprouts | House-Cut Fries | Parmesan Risotto | Zucchini Fries | Sweet Potato Waffle Fries

Asparagus | Broccolini

Romaine wedge topped with blue cheese crumbles, bacon, cherry tomatoes, ranch dressing, and balsamic glaze.

Romaine lettuce and parmesan cheese tossed in Caesar dressing, topped with house made croutons and anchovies.

Roasted red and gold beets and burrata served with spring mix, tomatoes, and toasted almonds, with a citrus vinaigrette.

Fresh sliced mozzarella, tomatoes, and basil jam drizzled with balsamic glaze.

House made marinara, fresh mozzarella, basil, and roasted tomatoes.

House made marinara, Italian sausage, fresh mozzarella, roasted peppers, and red onions.

House made marinara, pepperoni, and shredded mozzarella.

Vanilla bean custard made with rich cream, eggs, and a hint of pure vanilla, topped with a crisp layer of caramelized sugar.

Rich chocolate cake with a gooey chocolate ganache center.

New York style cheesecake accompanied by seasonal ingredients.

Served with house made Bolognese sauce, goat cheese crema, and pecorino cheese.

Tender spirals of trottole pasta with Italian sausage, cherry tomatoes, and fresh spinach, tossed in a creamy blush sauce and finished with freshly grated parmesan.

Sautéed chicken breast with capers, in a white wine lemon butter sauce, served with garlic mashed potatoes and broccolini.

Served in a white garlic sauce with hot cherry peppers, fresh herbs, and ciabatta bread.

Pan seared chicken breast served with mushrooms in a Marsala wine sauce and paired with broccolini and garlic mashed potatoes.

Grilled salmon glazed with a bourbon sauce, served with parmesan risotto and broccolini.

A shareable portion of our house cut fries tossed in truffle oil, freshly grated parmesan, and parsley.

Creamy risotto with prosciutto and peas, lightly fried topped with grated parmesan and served with basil pesto and a side of marinara.

Golden egg rolls filled with tender shaved ribeye, complemented by sweet Thai chili sauce and honey mustard.

Roasted Brussels sprouts tossed with savory chorizo and a zesty citrus vinaigrette on a bed of creamy goat cheese spread. *GS

Baked turkey meatballs served with your choice of marinara or garlic cream sauce.

New Zealand, grass fed, grilled lamb chops glazed with a sweet and savory honey garlic sauce.

Filet medallions cooked to perfection, topped with a compound butter. *GS

Flavorful bean salsa made with black-eyed peas, black beans, corn, bell peppers, tomatoes, onions, jalapenos, and cilantro in a zesty dressing served with corn tortilla chips. *V *GS

Braised pork belly topped with soy ginger sauce.

Shaved ribeye, caramelized onions, and melted provolone, served with a rich au jus for dipping.

Grilled Arctic salmon glazed with a house made bourbon sauce.

Red wine braised short rib served on a cheesy polenta cake with demi-glace.

Wings (3) served with choice of House Hot, Gochujang, or Lemon Pepper.

Seared blackened tuna served with soy sauce, pickled ginger, and wasabi. *GS

Prawns made with Spanish garlic chipotle and ancho guajillo sauce served with grilled ciabatta bread.

Fresh white fish marinated in lime, onion, avocado and bright cilantro, served with tortilla chips. *GS

White button mushrooms stuffed with spinach, zucchini, sun-dried tomatoes, onions, roasted red peppers, cream cheese, mozzarella, and gluten free breadcrumbs.

Grilled ciabatta bread topped with house made bruschetta mix, shaved parmesan, parsley, and a drizzle of balsamic glaze.

A savory mix of marinated olives served with creamy hummus, vegetables, and pita chips. *V *GS

Sautéed garlic ginger ground chicken, with mushrooms and water chestnuts, served with hoisin sauce.

Grilled octopus served over potatoes confit, corn, chorizo, and arugula, with a lime vinaigrette.

Lightly fried shrimp drizzled with boom boom sauce and sriracha, served on a bed of spring mix.

Pan seared scallops on a bed of truffle mushroom risotto and romesco sauce.

Cheeseburgers served on brioche buns, topped with lettuce, tomato, onion, and spicy mayo.

Sliced flank steak with a tangy tiger sauce for dipping. *GS

Fresh burrata served with ciabatta bread.

Two lump crab cakes served with remoulade sauce.

Hand breaded calamari lightly fried, tossed with piquillo peppers and basil served with spicy tomato aioli.