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Add Crab Meat or Lobster Meat for an extra charge for an amazing hearty dish

Crispy Warm Brussel Sprouts and Fennel over Spinach topped with Shaved Manchego Cheese and Bacon dressed with a Warm Bacon Mustard Vinaigrette

Pear and Apple served over Arugula with Spiced Pecans, Blue Cheese and an Orange Cinnamon Vinaigrette

Roasted Beets, Toasted Walnuts, Horseradish Herb Goat Cheese and Spinach served with a Honey Balsamic Vinaigrette

With a Crostini and Melted Swiss Cheese

A Warm and Unique Chef Crafted Soup of the Day

Wedge of Iceburg Lettuce topped with Bacon, Red Onion, Spiced Walnuts, Blue Cheese Crumbles, Sundried Cranberries and Blue Cheese Dressing

Chopped Romaine Heart Topped with House Caesar, Shaved Parmesan Cheese and Croutons

Mixed Greens, Tomatoes, Red Onion, Carrots, Cucumbers and Croutons served with Choice of Dressing

8 oz Beef Patty Topped with Homemade Pimento Cheese, Roasted Garlic Aioli, Lettuce, Tomato and Red Onion

8oz Beef Patty Topped with Blue Cheese, Lettuce, Tomato and Red Onion

8oz Italian Seasoned Beef Patty topped with Fresh Mozzarella, Prosciutto, Arugula, Tomato, Red Onion and Roasted Garlic Aioli

Pan Seared Lump Crab Cake served with Cajun Remoulade, Lettuce, Tomato and Red Onion on a Toasted Challah Bun

Homemade chicken Salad served on Wheatberry Bread with Lettuce, Tomato and Red Onion

Turkey, Spinach, Havarti Cheese, Roasted Red Peppers and Pesto Aioli wrapped in a Whole Wheat Tortilla

Apple Wood Bacon, Tomato, Lettuce and Roasted Garlic Aioli served on Wheatberry Bread

Seared Steak Stuffed Pita with Sautéed Peppers and Onions and Topped with Mozzarella Cheese

Classic Club with Ham, Turkey, Bacon, Lettuce, Tomato, and Roasted Garlic Aioli served on Wheatberry Bread

Fried Shrimp, Mixed Greens, Bang Bang Sauce, Red Onion and Tomato wrapped in a Whole Wheat Tortilla

Roasted Garlic Hummus, Kalamata Olives, Feta Cheese, Roasted Red Peppers, Mixed Greens and Italian Vinaigrette

Cheddar, Swiss, Havarti and Parmesan Cheeses on Wheatberry Bread with Bacon and Caramelized Onions and House Marinara Sauce on the Side

8 oz. Beef Patty with Cheddar Cheese, Roasted Garlic Aioli, Lettuce, Tomato and Red Onion

Blackened Salmon with Tomatoes, Roasted Red Peppers, Cheddar Cheese, Caramelized Onions, Spinach and Cajun Remoulade in a Whole Wheat Tortilla

Grilled Chicken Breast with Romaine Lettuce, Parmesan Cheese, House Caesar Dressing in a Whole Wheat Tortilla

House Meatballs in Marinara Sauce Smothered in Mozzarella Cheese on French Bread

Add Crab Meat or Lobster Meat for an extra charge for an amazing hearty dish

Crispy Warm Brussel Sprouts and Fennel over Spinach topped with Shaved Manchego Cheese and Bacon dressed with a Warm Bacon Mustard Vinaigrette

Pear and Apple served over Arugula with Spiced Pecans, Blue Cheese and an Orange Cinnamon Vinaigrette

Roasted Beets, Toasted Walnuts, Horseradish Herb Goat Cheese and Spinach served with a Honey Balsamic Vinaigrette

With a Crostini and Melted Swiss Cheese

A Warm and Unique Chef Crafted Soup of the Day

Wedge of Iceburg Lettuce topped with Bacon, Red Onion, Spiced Walnuts, Blue Cheese Crumbles, Sundried Cranberries and Blue Cheese Dressing

Chopped Romaine Heart Topped with House Caesar, Shaved Parmesan Cheese and Croutons

Mixed Greens, Tomatoes, Red Onion, Carrots, Cucumbers and Croutons served with Choice of Dressing

Sliced Shoulder Tender, Bacon, Ground Beef, Wild Mushrooms, carrots, Onions with House Made Linguine in a Burgundy Mushroom Cream Sauce

Mushrooms, Bacon , Fennel and Spinach with House Made Linguine in a Parmesan Herb Cream Sauce

Grilled Portobello Mushroom Stuffed with Spinach and Ratatouille over Spaghetti Squash, Grilled Asparagus, Parmesan and Ricotta Cheeses

Maple Cayenne Glazed Duck Breast with Duck Confit and Chorizo Hash topped with Collard Greens

Asparagus, English Peas, Sundried Tomatoes, Spinach, and Fennel topped with a Rustic Tomato Sauce, Crispy Brussel Sprouts and Pine Nuts

Mascarpone, Spinach, Basil, Artichoke, Fennel and Bacon Stuffed Chicken Breast over Parmesan Risotto and Crispy Brussel Sprouts topped with a Lemon Pesto

Two Pan Seared Crab Cakes over Hoppin' John Basmati Rice Topped with Lemon Garlic Spinach and Cajun Caper Remoulade

Lump Crab Meat, Knuckle and Claw Lobster Meat, Bacon, Sundried Tomatoes and English Peas with House Mornay and Cavatapi Pasta

Fried 8oz Pork Chop topped with Black Truffle Butter over Wild Mushroom and Arugula Bread Pudding and Asparagus

House Made Cannelloni Dough Stuffed with Shrimp, Salmon, Crab, Spinach, Artichoke, Fennel, Mascarpone and Ricotta Cheeses Topped with House Marinara and Seared Scallops

Pan Seared Mushroom Dusted Bacon Wrapped Scallops over Sautéed Mushrooms, Smashed Potatoes, and a Tarragon Beurre Blanc

Sautéed Shrimp and Chorizo served with a Parmesan Grit Cake topped with Fried Okra and a Low Country Creole Sauce

Pan Seared Citrus Cinnamon Glazed Salmon over Stewed Cannellini Beans and Green Bean Almondine

8 ounce 45 Day Wet Age Sirloin served with a Loaded Twice Baked Potatoes and a House Side Salad

8 ounce 45 Day Wet Age Filet Mignon served with a Loaded Twice Baked Potatoes and a House Side Salad

8 ounce 45 Day Wet Age Beef Shoulder Tender Sliced to Perfection and served with Twice Baked Potatoes and a House Side Salad

12 ounce 45 Day Wet Age Ribeye served with a Loaded Twice Baked Potatoes and a House Side Salad