Hot Rods & Handguns

Baked boursin cheese, roasted cherry tomato, and fresh basil drizzled with lemon olive oil. Served with pita chips

Sashimi grade ahi tuna with guacamole and a soy glaze, topped with crispy wontons

Fresh northern halibut tempura with chipotle aioli, guacamole, and pico de gallo wrapped in blue corn tortilla

Four tail-on jumbo tiger shrimp served with guacamole, roasted corn and chipotle aioli

White cauliflower buffalo tempura in buffalo sauce with blue cheese crumbles and ranch dressing

San Marzano tomato sauce, fresh mozzarella, torn basil, pistachio, and olive oil

Salsa verde, marinated flap steak, onions, mozzarella, and pico de gallo

San Marzano tomato sauce, mozzarella, pepperoni, and andouille sausage

Romaine lettuce, grated parmesan, and crispy croutons with caesar dressing

Spring mix tossed with pistachio, goat cheese, cranberry, and poppyseed vinaigrette

Romaine lettuce with turkey, bacon, ham, cheddar, tomato, avocado, croutons, and egg served with ranch dressing

Farro grains, herb salad with mint, basil, tomato, green onion, and dill with burrata cheese in a hot honey

8 oz wagyu blend patty, topped with thick cut bacon, di tartufo cheese, truffle aioli, arugula and tomato. Served on a butter brioche bun

Casino roast beef, gruyere cheese, and grilled onions, dressed with dijon, horseradish aioli and beef jus on french baguette

Sliced turkey breast and thick cut bacon with guacamole, butter lettuce, and tomato, dressed with garlic aioli and pickled cherry sauce. Served on rosemary sage sourdough

8 oz wagyu patty topped with thick cut bacon, blue cheese, butter lettuce, tomato, garlic aioli, and a red onion marmalade. Served on butter brioche bun

10 oz bullseye steak with St. Andres cheese, arugula, chimichurri and garlic aioli on french hoagie roll

Jumbo Tiger Shrimp cooked in citrus and butter. Topped with tartar sauce, celery, and dill

Everything goes better with tacos! Join us every Tuesday for a variety of goodness to start your week of right!

14 oz double cut pork chop in a tomatillo bbq sauce served with butter mashed potatoes and wilted garlic spinach

8 oz airline chicken breast in mango salsa with herb israeli couscous salad

Boursin cheese encrusted 8 oz filet mignon accompanied by two jumbo tiger shrimp, butter mash, and asparagus. Served with sauce bordelaise

Penne pasta with andouille sausage and three jumbo tiger shrimp in a red wine marinara sauce with cream garnished with pecorino romano

Crispy skin japanese hamachi accompanied by thai herb salad

Grilled 16 oz grassfed ribeye served with crispy fries and spring mix salad with champagne vinaigrette and chimichurri

Short rib tortellacci pasta topped with cremini mushrooms in a red wine cream sauce with pecorino romano and sun-dried tomatoes

Grilled portobello mushroom and provolone with butter lettuce and tomato on butter brioche bun

with balsamic glaze

Cream of asparagus soup served with grilled asparagus and sundried tomato and finished with Extra Virgin olive oil

Beer-braised pork shoulder sandwich with black forest ham, swiss cheese, pickles, garlic aioli, and dijon mustard. Served on a buttered hoagie roll with a side of crispy fries

A medley of greens, fresh steamed red beets, and gorgonzola cheese with cherry tomato and red onion. Served with a champagne vinaigrette

Grilled wild caught halibut seasoned with bbq spice on butter brioche with arugula, tomatoes, county fair pickles, and topped with tartar sauce. Served with crispy fries

NY style cheesecake topped with orange creamsicle sauce and served with chantilly cream

Ghirardelli chocolate brownie roasted in our wood oven served with vanilla ice cream and topped with a pickled cherry sauce

Baked boursin cheese, roasted cherry tomato, and fresh basil drizzled with lemon olive oil. Served with pita chips

Sashimi grade ahi tuna with guacamole and a soy glaze, topped with crispy wontons

Fresh northern halibut tempura with chipotle aioli, guacamole, and pico de gallo wrapped in blue corn tortilla

Four tail-on jumbo tiger shrimp served with guacamole, roasted corn and chipotle aioli

White cauliflower buffalo tempura in buffalo sauce with blue cheese crumbles and ranch dressing

Salsa verde, marinated flap steak, onions, mozzarella, and pico de gallo

San Marzano tomato sauce, mozzarella, pepperoni, and andouille sausage

Romaine lettuce, grated parmesan, and crispy croutons with caesar dressing

Spring mix tossed with pistachio, goat cheese, cranberry, and poppyseed vinaigrette

Romaine lettuce with turkey, bacon, ham, cheddar, tomato, avocado, croutons, and egg served with ranch dressing

Farro grains, herb salad with mint, basil, tomato, green onion, and dill with burrata cheese in a hot honey

Casino roast beef, gruyere cheese, and grilled onions, dressed with dijon, horseradish aioli and beef jus on french baguette

Sliced turkey breast and thick cut bacon with guacamole, butter lettuce, and tomato, dressed with garlic aioli and pickled cherry sauce. Served on rosemary sage sourdough

8 oz wagyu patty topped with thick cut bacon, blue cheese, butter lettuce, tomato, garlic aioli, and a red onion marmalade. Served on butter brioche bun

10 oz bullseye steak with St. Andres cheese, arugula, chimichurri and garlic aioli on french hoagie roll

Jumbo Tiger Shrimp cooked in citrus and butter. Topped with tartar sauce, celery, and dill

14 oz double cut pork chop in a tomatillo bbq sauce served with butter mashed potatoes and wilted garlic spinach

8 oz airline chicken breast in mango salsa with herb israeli couscous salad

Boursin cheese encrusted 8 oz filet mignon accompanied by two jumbo tiger shrimp, butter mash, and asparagus. Served with sauce bordelaise

Penne pasta with andouille sausage and three jumbo tiger shrimp in a red wine marinara sauce with cream garnished with pecorino romano

Crispy skin japanese hamachi accompanied by thai herb salad

Grilled 16 oz grassfed ribeye served with crispy fries and spring mix salad with champagne vinaigrette and chimichurri

Short rib tortellacci pasta topped with cremini mushrooms in a red wine cream sauce with pecorino romano and sun-dried tomatoes

Grilled portobello mushroom and provolone with butter lettuce and tomato on butter brioche bun

with balsamic glaze

Ghirardelli chocolate brownie roasted in our wood oven served with vanilla ice cream and topped with a pickled cherry sauce