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We have a delicious variety of small & large shareable plates, huge mouth watering steaks, brunch offerings & homemade desserts. Along with our eclectic wine list, unique specialty cocktails & full bar.

Salads

Four Green Fields

Mixed field greens, red onion, tomato & cucumber served with a side of basil balsamic vinaigrette

The Wedge

Wedge cut quarter head of iceberg lettuce, applewood smoked bacon, carrots, red onions & tomatoes served with homemade Bleu cheese dressing

The Mountain

Sliced cucumber, tomatoes, red onions & feta cheese tossed in an oregano lemon vinaigrette

Burrata Caprese

House pickled heirloom tomatoes & Burrata mozzarella set on a bed of mixed greens, with a pesto vinaigrette. Finished with a balsamic reduction drizzle

Big Plates

Hot & Crunchy Mahi-Mahi

Spicy-sweet corn flake crusted Mahi-Mahi filet served with buttered Orzo & Brussels sprouts, finished with Mango & Curry aioli’s

Red Fish

Bronzed red fish topped with honey garlic peppers, accompanied by classic southern hush puppies & roasted balsamic Brussels sprouts

Salmon En Papillote

Salmon fillet, thinly sliced Yukon gold potatoes & fresh spinach dressed with a lobster cream sauce, wrapped in paper & oven baked

Porterhouse

16oz Veal peppercorn crusted porterhouse served with white pepper vanilla sweet potato mash, veggie of the day & finished with a dark chocolate demi glace

Lamb Chops

Garlic, sea salt, tri-color peppercorn crusted lamb chops atop creamy feta cheese grits, roasted seasonal veggies & accompanied with homemade jalapeno mint jelly

Pork Chop

Maple Dijon marinated ribeye pork chop, chargrilled to temp, dressed with apple pine nut chutney served with vanilla white pepper sweet mash & roasted seasonal veggies

Steak Dan

Cast iron skillet seared New York Strip steak cooked in our “secret sauce” with prosciutto, onions & mushrooms. Served with roasted garlic mashed potatoes & broccoli

Tomahawk Ribeye

Our famous 32-34oz bone-in ribeye crusted with our homemade rub, grilled to temp, served with roasted garlic mashed potatoes, roasted balsamic Brussels sprouts & accompanied with a side of truffled eel veal demi

Filet Mignon

8oz filet mignon, cooked to temp, with roasted garlic mashed potatoes, topped with sauteed mushrooms, onions & spinach with a garlic demi-glace

Short Rib Pot Roast

Braised short ribs with carrots, onions & a mixture of spices. Set atop mushroom ravioli

Petite Filet

4oz filet mignon, cooked to temp, with roasted garlic mashed potatoes , topped with sauteed mushrooms, onions & spinach with a garlic demi glace

Grouper

Chef’s choice of the day with composed sides

Sides

Caramelized Onions

Classic Southern Hush Puppies

Vanilla White Pepper Sweet Potato Mash

Roasted Balsamic Brussels Sprouts

Creamy Feta Cheese Grits

Roasted Garlic Mashed Potatoes

Seasonal Veggies

Jasmine Rice

Buttered Orzo

Sauteed Veggies

Broccoli

Bread & Butter Plate

Desserts

Bread Pudding

Chef’s choice of flavor, made from scratch & topped with homemade whipped cream

Frozen Key Lime Pie

Authentic key lime pie with a graham cracker crust, served frozen, topped with a homemade chocolate shell & whipped cream

Sea Salt Caramel Chessecake

NY cheesecake swirled with thick & rich dulce de leche, topped with a thin layer of caramel sauce & a sea salt sprinkle on top

Nikki’s Chocolate Cake

Five layers of dark, moist chocolate cake with a silky smooth chocolate filling, topped with an elegant dark chocolate ganache & served with homemade whipped cream

Cobbler

Homemade mixed berrry cobbler with a brown suger crumble crust, served warm & topped with vanilla ice cream

Reese’s Peanut Butter Pie

Light & creamy filling made with crunchy peanut butter inside a chocolate graham cracker crust, topped with Reese’s peanut butter cups. Finished with a drizzle of dark fudge & caramel

Brunch

Mini Cereal Box

Assorted flavors of mini cereal boxes with milk. Add berries $1

Kitchen Plate

A hearty plate of scrambled eggs, sausage, bacon, feta grits, grilled tomatoes & toast with Chef Jason’s homemade jelly

Country Benedict

Sausage, biscuit, poached egg & topped with sausage gravy. Served with choice of feta grits or home fried potatoes. Add Hollandaise $2

Classic Benedict

Poached eggs & Canadian bacon on a split English muffin topped with Hollandaise sauce. Served with a choice of homemade fried potatoes or feta grits

Crab Benedict

Two Maryland style crab cakes on a split english muffin, topped with a poached eggs & drizzled with OldBay Hollandaise sauce. Served with a choice of homemade fried potatoes or feta grits

The Paulie

Chef Jason’s sourdough waffle topped with whipped orange butter & served with a side of bacon or sausage. Add fresh berries $1.50 Add chocolate chips $1 Add both $2

Duck Waddles

Our sourdough waffle topped with whipped orange butter, crispy maple leaf farm duck wings & a honey siracha drizzle

The Thor

Big fluffy biscuts with our homemade sage sausage gravy

B.M.T

Toasted sourdough bread, bacon, arugula & tomato with a citrus caper ailoi & served with fried potatoes. Add a fried egg on top to really kick it up a notch

Bacon or Sausage

Classic Southern Hush Puppies

Vanilla White Pepper Sweet Potato Mash

Roasted Balsamic Brussels Sprouts

Creamy Feta Cheese Grits

Seasonal Veggies

Spicy Duck Wings

Crispy Maple Leaf Farm duck wings, glazed with habanero sweet chili sauce, served with a cumin ranch dipping sauce, garnished with cilantro

Saganaki

Greek Kefalograviera cheese,oven roasted, bathed in olive oil & fresh squeezed lemon. Served in a sizzling cast iron skillet with our counrty bread

Crab Cakes

A trio of Maryland style crab cakes layered between tortilla chips, mixed field greens & citrus caper ailoi

Gumbo

Grandpa Pracka’s original recipe, carefully preserved, right from Bayou Teche, Louisianna. Rick, dark roux loaded with chicken, sausage & okra. Served over rice with our country bread

Scallops

Bronzed scallops served atop vanilla white pepper sweet potato mash dressed with wasabi ailoi

Shrimp & Grits

Sauteed gulf shrimp & spinach, with charred local handcrafted kielbasa in garlic white wine beurre blanc over creamy feta cheese grits

Seafood Risotto

Mushroom risotto topped with oven dried tomatoes, pan seared shrimp & scallops finished with a basil lime beurre blanc

Greek Scampi

Pan-seared gulf shrimp, fresh tomatoes, feta cheese & green onion finished with lemon butter & served with our country bread

Four Green Fields

Mixed field greens, red onion, tomato & cucumber served with a side of basil balsamic vinaigtette

The Wedge

Wedge cut quarter head of iceberg lettuce, applewood smoked bacon, carrots, red onions & tomatoes served with homemade Bleu cheese dressing

The Mountian

Sliced cucumber, tomatoes, red onions & feta cheese tossed in a oregano lemon vinaigrette

Bottomless Mimosas & Bloody Mary’s

Last order or refill 1:30pm

Mimosa

Champagne & orange juice

Cranberry Mimosa

Champagne & cranberry juice

Paloma Mimosa

Champagne & red grapefruit juice

Mule Mimosa

Champagne, ginger beer & lime

Bloody Mary

Screwdriver

Belini

Chef’s Potatoes

Wines

Meiomi Pinot Noir

Acampo, California

Willamette Pinot Gris

Willamette Valley Vineyards Turner, Oregon

Kim Crawford Sauvignon Blanc

Marlborough, New Zealand

Line 39 Sauvignon Blanc

Parlier, California

Man Vinters Chenin Blanc

South Africa

Santa Marina Pinot Grigio

Northern Italy

Mohua, Peregrine Winery Sauvignon Blanc

Central Otago, New Zealand

Hess Allomi Vineyard Sauvignon Blanc

Shirtail Ranches, North Coast, Napa Valley, California

Robert Hall Winery Viognier

Pasa Robles, California

Blue Gardenia Chardonnay

Sonoma-Cutrer Chardonnay

Sonoma Coast, Sonoma County, California

Jordan Winery Chardonnay

Russian River Valley, Sonoma County, California

Harken Winery Chardonnay

Calfornia

Fess Parker Riesling

Santa Barbara County, California

Rodney Strong Vineyards Merlot

Sonoma County, Healdsburg, California

Oberon by Michael Mondavi Merlot

Napa Valley, California

Hess Pinot Noir

Shirtail Ranchers, Central Coast

‘Petite Petit’, Michael David Vineyards Petite Sirah, Petit Verdot

Lodi, California

Nine Stones Shiraz

Barossa Valley, Australia

Errazuriz Max Carmenere Reserva

Aconcagua Valley, Chile

Susana Balbo Malbec

Mendoza, Argentina

Blue Gardenia Cabernet Sauvignon

Freak Show Cabernet Sauvignon

Michael David Winery Grafton, California

Double Canyon Cabernet Sauvignon

Horse Heaven Hills, Prosser, Washington

Hess, Allomi Vineyard Cabernet Sauvignon

Napa Valley, California

Groth Estate Cabernet Sauvignon

Napa Valley, California

Lust, Michael David Vineyards Zinfandel

Lodi, California

19 Crimes The Banished Dark Red Blend

South Eastern Australia

Classic Red Sangria

Refreshing White Sangria

Ruby Red Grapefruit Sangria

Famiglia Zonin Prosecco Cuvee 1821 Sparking Wine

Casa Vinicola Zonin, Gamebellara, Italia

Warre’s Otima 10 Tawnt Porto

Portugal

Lust, Michael David Vineyards, Zinfandel

Lodi, California

Macphail The Flyer

Sonoma Coast, Sonoma County, California

Stags Leap Winery Cabernet Sauvignon

Napa Valley, California

Sonoma, Seghesio Family Vineyards Zinfandel

Healdsburg, California

Cherry Pie Pinot Noir

Hopeland, California

Hill Family Cabernet Sauvignon

Napa Valley, California

La Chasse Cotes du Rhone Prestige

France

Specials

Meatloaf Monday on Tuesday

Meatloaf made with beef tenderloin, garlic mashed potatoes, roasted balsamic Brussels sprouts & topped with a habanero red sauce.

ALL NIGHT HAPPY HOUR

Wine Down Wednesday

Excludes Bubbles & Bottles above $50

FREE SELECT SMALL PLATE WITH PURCHASE OF ANY TWO ENTREES

Tomahawk Thursday Date Night

32-34oz Tomahawk ribeye served with garlic mashed potatoes & roasted balsamic Brussels sprouts. Accompanied by a bottle of 19 Crimes The Banished & one of our homemade desserts. (Dinner for two)

Happy Hour

Tuesday – Thursday 5pm to 7pm

Domestic Bottles $3 Draft Beers $6 House Wines $6 Call-Single Liquor Drinks $7

Cocktails

Blueberry Bliss

Blueberry infused vodka, simple syrup, splash of cranberry juice , fresh lemon & muddled blueberries. Garnished with a lemon twist & blueberries

Thyme After Time

Milagro Resposado tequila infused with thyme, Pama pomegranate juice, lime juice & suimple syrup. Garnished with a sprig of thyme

Sunbather

Titos vodka, lime juice, muddled mint & cucumber, topped with sparkling water. Garnished with a cucumber wheel

Cranberry Mule

Vodka, lime juice, ginger beer & cranberry juice. Garnished with fresh cranberries & a sprig of rosemary

Blackberry Lime Margarita

Tequila, triple sec, lime juice & fresh muddled blackberries. Garnished with a sprig of thyme

The Pain Killer

Dark rum, orange juice, pineapple juice & coco lopez. Garnished with a orange slice & a cherry

Strawberry Prosecco Smash

Prosecco, fresh muddled strawberries, honey, fresh squeezed lemon juice & cream of coconut. Garnished with a sprig of thyme

French Blonde

Dry gin, St. Germain Elderflower liquer, Lillet Blanc, fresh squeezed grapefruit juice & a dash of lemon bitters. Garnished with a sprig of rosemary & a lemon rind

French 75

Bombay Sapphire gin, lemon juice & simple syrup topped with Prosecco & a lemon twist

Jason’s Old Fashioned

Rye whiskey, honey, tangerine juice & a dash of Angostura bitters. Garnished with a sprig of rosemary & a fresh piece of tangerine

Shared Plates & Pasta

Spicy Duck Wings

Crispy Maple Leaf Farm duck wings, glazed with habanero sweet chili sauce, served with a cumin ranch dipping sauce, garnished with cilantro

Saganaki

Greek Kefalograviera cheese, oven roasted, bathed in olive oil and fresh squeezed lemon. Served in a sizzling cast iron skillet with our country bread

Crab Cakes

A trio of Maryland style crab cakes layered between tortilla chips, mixed field greens & citrus caper aioli

Gumbo

Grandpa Pracka’s original recipe, carefully preserved, right from Bayou Teche, Louisianna. Rich, dark roux loaded with chicken, sausage & okra. Served over rice with our country bread

Scallops

Bronzed scallops served atop a bed of vanilla white pepper sweet potato mash dressed with wasabi aioli

Shrimp & Grits

Sauteed Gulf shrimp & spinach, with charred local handcrafted Kielbasa in garlic white wine beurre blanc over creamy feta grits

Duck Beast

Spiced & seared duck breast fanned atop vanilla white pepper sweet potato mash & drizzled with an orange rosemary balsamic reduction

Seafood Risotto

Mushroom risotto topped with oven dried tomatoes, pan seared shrimp & scallops finished with a basil lime beurre blanc

Greek Scampi

Pan-seared gulf shrimp, fresh tomatoes, feta cheese & green onion finished with lemon butter & served with our country bread

Bruschetta

Crispy prosciutto, brie cheese, fig jam & mixed greens set atop a trio of crostinis with a spiced honey drizzle

Fish Spread

Chef Jason’s creamy smoked Mahi fish spread made with carrots, celery, green onions & red peppers. Served with crostinis & a honey sriracha drizzle

Meatloaf Burger

Chef Jason’s homemade meatloaf burger on a fresh kaiser roll, lettuce, tomato & onion. Served with a side of habanero ketchup, horseradish mayo & tater tots.

Spinach Dip

Creamy spinach artichoke dip with fresh garlic & parmesan cheese served with crispy tortilla chips

Stroganoff

Tenderloin beef tips, egg noodles, mushrooms & sauteed onions tossed in a Jack Daniels sour cream sauce

Lasagna

Fresh pasta sheets layered & baked with mozzarella, ricotta. Greek kefalograviera cheese, pan seared herb marinated chicken & garlic broccoli. Topped with a homemade Bechamel sauce, resting in a pool of vodka tomato cream sauce

White Bean Hummus

Homemade hummus served with sliced cucumbers, tomatoes & carrots

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