Allsopp & Chapple Restaurant + Bar

meatballs, house marinara, peppers, onions, shaved parmesan, balsamic glaze, crostini

ginger soy marinated tuna, fresh melon salsa, crispy wonton, petite salad, red pepper horseradish aioli

Chef's curated selection of house made and imported meats, cheeses and accoutrement.

chilled colossal shrimp, Veracruz style pico, avocado, blue corn tortilla strips

Cream cheese, goat cheese, roasted garlic, tomatoes, basil pesto, crostini

mixed greens, tomatoes, cucumber, goat cheese crumbles, dark cherry balsamic vinaigrette

romaine heart, lemon parmesan dressing, roasted garlic panko crumble

romaine heart, maque choux corn, bacon, tomato, bleu cheese dressing, crystal glaze

8oz center cut, espresso cured filet, red potato sour cream mash, asparagus

fresh mushrooms, spinach, mozzarella, ricotta, pesto, ricotta cheese, house marinara, grilled baguette

lobster tail, drawn butter and lemon, macaroni, peas, peppers and onions, three cheese cream sauce, topped with crab and panko

grilled hand-cut ribeye, horseradish beef jus, onion smothered potatoes, spinach

bone-in pork shank with braising jus, cheese grits, garlic broccolini

Alaskan halibut filet, charred tomato risotto, caper lemon butter, garlic broccolini

gulf shrimp, farfalle, fresh spinach, mushrooms, gorgonzola cream sauce

blackened redfish, colossal shrimp, pontchartrain sauce, fried okra, cheese grits, crystal glaze

skin on salmon filet, mushroom bread pudding, roasted garlic brown butter, asparagus

herb roasted airline chicken breast, bianco sauce, sweet potatoes, brussels sprouts, bourbon bacon glaze

seasonal toppings

rotating selection

house made lemon curd, sugar cookie crumble, fresh berries, whipped cream

meatballs, house marinara, peppers, onions, shaved parmesan, balsamic glaze, crostini

ginger soy marinated tuna, fresh melon salsa, crispy wonton, petite salad, red pepper horseradish aioli

Chef's curated selection of house made and imported meats, cheeses and accoutrement.

chilled colossal shrimp, Veracruz style pico, avocado, blue corn tortilla strips

Cream cheese, goat cheese, roasted garlic, tomatoes, basil pesto, crostini

mixed greens, tomatoes, cucumber, goat cheese crumbles, dark cherry balsamic vinaigrette

romaine heart, lemon parmesan dressing, roasted garlic panko crumble

romaine heart, maque choux corn, bacon, tomato, bleu cheese dressing, crystal glaze

8oz center cut, espresso cured filet, red potato sour cream mash, asparagus

fresh mushrooms, spinach, mozzarella, ricotta, pesto, ricotta cheese, house marinara, grilled baguette

lobster tail, drawn butter and lemon, macaroni, peas, peppers and onions, three cheese cream sauce, topped with crab and panko

grilled hand-cut ribeye, horseradish beef jus, onion smothered potatoes, spinach

bone-in pork shank with braising jus, cheese grits, garlic broccolini

Alaskan halibut filet, charred tomato risotto, caper lemon butter, garlic broccolini

gulf shrimp, farfalle, fresh spinach, mushrooms, gorgonzola cream sauce

blackened redfish, colossal shrimp, pontchartrain sauce, fried okra, cheese grits, crystal glaze

skin on salmon filet, mushroom bread pudding, roasted garlic brown butter, asparagus

herb roasted airline chicken breast, bianco sauce, sweet potatoes, brussels sprouts, bourbon bacon glaze

seasonal toppings

rotating selection

house made lemon curd, sugar cookie crumble, fresh berries, whipped cream

cream cheese, goat cheese, roasted garlic, tomatoes, basil pesto, crostini

meatballs, house marinara, peppers, onions, shaved parmesan, balsamic glaze, crostini

chilled colossal shrimp, Veracruz style pico, avocado, blue corn tortilla strips

ginger soy marinated tuna, fresh melon salsa, crispy wonton, petite salad, red pepper horseradish aioli

Chef's curated selection to include house made savory gorgonzola cheesecake with chutney, citrus pickled collards with pork belly, tasso ham salad and other assorted pickles, meats and cheeses

mixed greens, tomatoes, cucumber, goat cheese crumbles, dark cherry balsamic vinaigrette

ask your server about today's selection

romaine heart, lemon parmesan dressing, roasted garlic panko crumble

romaine heart, maque choux corn, bacon, tomato, bleu cheese dressing, crystal glaze

8oz center cut espresso cured filet, red potato sour cream mash, cabernet demi glace, asparagus

herb roasted chicken breast, bianco sauce, sweet potatoes, brussels sprouts, bourbon bacon glaze

gulf shrimp, farfalle, fresh spinach, mushrooms, gorgonzola cream sauce

grilled hand-cut ribeye, horseradish beef jus, spinach and onion smothered potatoes

fresh mushrooms, spinach, mozzarella, pesto, ricotta cheese, house marinara, grilled baguette

44oz grilled hand-cut, bone-in ribeye, cowboy butter. Limited availability

lobster tail, drawn butter and lemon, macaroni, peas, peppers and onions, three cheese cream sauce, topped with crab and panko

Alaskan halibut filet, charred tomato risotto, caper lemon butter, garlic broccolini

skin on salmon filet, mushroom bread pudding, roasted garlic brown butter, asparagus

bone-in pork shank with braising jus, cheese grits, garlic broccolini

blackened redfish, colossal shrimp, pontchartrain sauce, fried okra, cheese grits, crystal glaze

Limited availability

ask your server about today's selection; served with ice cream

seasonal toppings

caramel, fresh berries, vanilla bean ice cream

house made lemon curd, sugar cookie crumble, fresh berries, whipped cream

vanilla ice cream with hot illy espresso

Complimentary Refills

Complimentary Refills

Complimentary Refills

Complimentary Refills

Complimentary Refills

Crafted by: Selia Day. A refreshing sour made with 0ld Forester Rye, Velvet Falernum, hibiscus syrup, lemon juice and Fee Foam. Served on the rocks

Crafted by: Matt Benner. A unique and earthy blend of ube syrup, Smith & Cross rum, Plantation pineapple rum, Montenegro, lime juice and tiki bitters. Served on a big rock

Elegant and earthy blend of Empress 1908 indigo gin, Giffard rhubarb liqueur, fresh lemon juice, topped with prosecco. Served up

Crafted by: Matt Benner. An herbal and complex twist on a Manhattan with 01d Forester bourbon, Carpano Antica vermouth, Centum Herbis, Drambuie, Pasubio amaro, Angostura & Summer Berry bitters. Served up

A white cranberry cosmo. Lime-infused Rock Town vodka, Rock Town peach cordial, white cranberry juice. Served up with cranberries and rosemary

Crafted by: Paul Morrison. Delicate and floral with Origami "White Lotus" unfiltered sake, Giffard elderflower, lavender syrup and lemon juice. Served up

Crafted by: Steven Hawking. Smokey and fruity blend of Vida mezcal, Benedictine, blueberry liqueur and lemon juice. Served on the rocks.

The perfect margarita. Campo Bravo tequila, Grand Marnier, Agavero and house citrus blend. Served on the rocks with salt or sugar rim

Crafted by: Jordan Cacici. Fruit forward with a kick, featuring Campo Bravo reposado tequila, Giffard Fruit de la Passion, Aperol, Licor 43, lemon juice and red pepper tincture. Served up

Crafted by: Steven Hawking. Herbal and bitter, yet balanced, with Macchu Pisco, Cappalletti, Strega and lime juice. Served up

Muddled fruit old fashioned with Old Forester bourbon, choice of hand crushed ice or big rock

Bittered sling style old fashioned with orange infused Old Forester rye, vanilla Demerara syrup, cardamom bitters. Big rock and lemon twist

Our signature bacon old fashioned. Bacon infused Old Forester bourbon, maple, bitters on a big rock

Crafted by: Paul Morrison. A summery twist on the old fashioned with Old Forester bourbon, dragonfruit liqueur and Polynesian Kiss bitters. Served on a big rock

A Thousand Cranes or White Lotus (unfiltered)

Key lime pie martini with Tito's handmade vodka, vanilla Demerara, mace infused cream of coconut, creamer, pineapple & lime juices. Served up with a graham cracker rim

Revanche cognac, Giffard Banane du Brésil, mace infused cream of coconut. Served up with a coconut rim

meatballs, house marinara, peppers, onions, shaved parmesan, balsamic glaze, crostini

ginger soy marinated tuna, fresh melon salsa, crispy wonton, petite salad, red pepper horseradish aioli

Chef's curated selection of house made and imported meats, cheeses and accoutrement.

chilled colossal shrimp, Veracruz style pico, avocado, blue corn tortilla strips

Cream cheese, goat cheese, roasted garlic, tomatoes, basil pesto, crostini

mixed greens, tomatoes, cucumber, goat cheese crumbles, dark cherry balsamic vinaigrette

romaine heart, lemon parmesan dressing, roasted garlic panko crumble

romaine heart, maque choux corn, bacon, tomato, bleu cheese dressing, crystal glaze

8oz center cut, espresso cured filet, red potato sour cream mash, asparagus

fresh mushrooms, spinach, mozzarella, ricotta, pesto, ricotta cheese, house marinara, grilled baguette

lobster tail, drawn butter and lemon, macaroni, peas, peppers and onions, three cheese cream sauce, topped with crab and panko

grilled hand-cut ribeye, horseradish beef jus, onion smothered potatoes, spinach

bone-in pork shank with braising jus, cheese grits, garlic broccolini

Alaskan halibut filet, charred tomato risotto, caper lemon butter, garlic broccolini

gulf shrimp, farfalle, fresh spinach, mushrooms, gorgonzola cream sauce

blackened redfish, colossal shrimp, pontchartrain sauce, fried okra, cheese grits, crystal glaze

skin on salmon filet, mushroom bread pudding, roasted garlic brown butter, asparagus

herb roasted airline chicken breast, bianco sauce, sweet potatoes, brussels sprouts, bourbon bacon glaze

seasonal toppings

rotating selection

house made lemon curd, sugar cookie crumble, fresh berries, whipped cream

cream cheese, goat cheese, roasted garlic, tomatoes, basil pesto, crostini

meatballs, house marinara, peppers, onions, shaved parmesan, balsamic glaze, crostini

chilled colossal shrimp, Veracruz style pico, avocado, blue corn tortilla strips

ginger soy marinated tuna, fresh melon salsa, crispy wonton, petite salad, red pepper horseradish aioli

Chef's curated selection to include house made savory gorgonzola cheesecake with chutney, citrus pickled collards with pork belly, tasso ham salad and other assorted pickles, meats and cheeses

mixed greens, tomatoes, cucumber, goat cheese crumbles, dark cherry balsamic vinaigrette

ask your server about today's selection

romaine heart, lemon parmesan dressing, roasted garlic panko crumble

romaine heart, maque choux corn, bacon, tomato, bleu cheese dressing, crystal glaze

8oz center cut espresso cured filet, red potato sour cream mash, cabernet demi glace, asparagus

herb roasted chicken breast, bianco sauce, sweet potatoes, brussels sprouts, bourbon bacon glaze

gulf shrimp, farfalle, fresh spinach, mushrooms, gorgonzola cream sauce

grilled hand-cut ribeye, horseradish beef jus, spinach and onion smothered potatoes

fresh mushrooms, spinach, mozzarella, pesto, ricotta cheese, house marinara, grilled baguette

44oz grilled hand-cut, bone-in ribeye, cowboy butter. Limited availability

lobster tail, drawn butter and lemon, macaroni, peas, peppers and onions, three cheese cream sauce, topped with crab and panko

Alaskan halibut filet, charred tomato risotto, caper lemon butter, garlic broccolini

skin on salmon filet, mushroom bread pudding, roasted garlic brown butter, asparagus

bone-in pork shank with braising jus, cheese grits, garlic broccolini

blackened redfish, colossal shrimp, pontchartrain sauce, fried okra, cheese grits, crystal glaze

Limited availability

ask your server about today's selection; served with ice cream

seasonal toppings

caramel, fresh berries, vanilla bean ice cream

house made lemon curd, sugar cookie crumble, fresh berries, whipped cream

vanilla ice cream with hot illy espresso

Complimentary Refills

Complimentary Refills

Complimentary Refills

Complimentary Refills

Complimentary Refills

Crafted by: Selia Day. A refreshing sour made with 0ld Forester Rye, Velvet Falernum, hibiscus syrup, lemon juice and Fee Foam. Served on the rocks

Crafted by: Matt Benner. A unique and earthy blend of ube syrup, Smith Cross rum, Plantation pineapple rum, Montenegro, lime juice and tiki bitters. Served on a big rock

Elegant and earthy blend of Empress 1908 indigo gin, Giffard rhubarb liqueur, fresh lemon juice, topped with prosecco. Served up

Crafted by: Matt Benner. An herbal and complex twist on a Manhattan with 01d Forester bourbon, Carpano Antica vermouth, Centum Herbis, Drambuie, Pasubio amaro, Angostura Summer Berry bitters. Served up

A white cranberry cosmo. Lime-infused Rock Town vodka, Rock Town peach cordial, white cranberry juice. Served up with cranberries and rosemary

Crafted by: Paul Morrison. Delicate and floral with Origami "White Lotus" unfiltered sake, Giffard elderflower, lavender syrup and lemon juice. Served up

Crafted by: Steven Hawking. Smokey and fruity blend of Vida mezcal, Benedictine, blueberry liqueur and lemon juice. Served on the rocks.

The perfect margarita. Campo Bravo tequila, Grand Marnier, Agavero and house citrus blend. Served on the rocks with salt or sugar rim

Crafted by: Jordan Cacici. Fruit forward with a kick, featuring Campo Bravo reposado tequila, Giffard Fruit de la Passion, Aperol, Licor 43, lemon juice and red pepper tincture. Served up

Crafted by: Steven Hawking. Herbal and bitter, yet balanced, with Macchu Pisco, Cappalletti, Strega and lime juice. Served up

Muddled fruit old fashioned with Old Forester bourbon, choice of hand crushed ice or big rock

Bittered sling style old fashioned with orange infused Old Forester rye, vanilla Demerara syrup, cardamom bitters. Big rock and lemon twist

Our signature bacon old fashioned. Bacon infused Old Forester bourbon, maple, bitters on a big rock

Crafted by: Paul Morrison. A summery twist on the old fashioned with Old Forester bourbon, dragonfruit liqueur and Polynesian Kiss bitters. Served on a big rock

A Thousand Cranes or White Lotus (unfiltered)

Key lime pie martini with Tito's handmade vodka, vanilla Demerara, mace infused cream of coconut, creamer, pineapple lime juices. Served up with a graham cracker rim

Revanche cognac, Giffard Banane du Brésil, mace infused cream of coconut. Served up with a coconut rim