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We have a delicious variety of small & large shareable plates, huge mouth watering steaks, sushi & 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

Cranberry Goat Cheese Salad

Spinach salad with candied pecan covered goat cheese, craisins & a warm bacon 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

Proteins

Add a protein to any salad. Choices include steak, shrimp, scallops or redfish

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

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

Chicken Piccata

Grilled chicken breast topped with a lemon & caper compound butter. Served with veggie of the day & buttered Orzo

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 “Big Brother” 40-42oz 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 Chef Jason’s homemade horsey sauce.

**Market price when available**

Filet Mignon

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

Grouper Puttanesca

Pan seared then baked grouper topped with an olive, capers & lobster marinara. Served with jasmine rice & veggie of the day

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

Flat Iron

Chimichurri flatiron steak topped with grilled shrimp. Served with white pepper vanilla sweet potato mash & veggie of the day

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

Chocolate Toffee Mousse Pie

Rich & creamy Kahlua mousse filled with golden toffee crunches, served with homemade whipped cream

Cobbler

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

Apple Pie Ala Mode

Fresh baked Granny Smith apples, topped with a buttery cinnamon & sugar crumble, served warm with a scoop of vanilla ice cream.

Ice Cream

Rich & creamy vanilla ice cream

Banana Fosters Cheesecake

Creamy NY style cheesecake with fresh ripe bananas, infused with banana liqueur & 151. Topped with a caramel drizzle & homemade whipped cream

Wines

Meiomi Pinot Noir

Acampo, California

Willamette Pinot Gris

Willamette Valley Vineyards Turner, Oregon

Kim Crawford Sauvignon Blanc

Marlborough, New Zealand

Lion Tamer The Hess Collection

Napa Valley, 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

The Expedition Canoe Ridge Cabernet Sauvignon

Horse Heaven Hills, Walla Walla, WA

Cakebread Chardannay

Napa Valley, 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

Susana Balbo Malbec

Mendoza, Argentina

Blue Gardenia Cabernet Sauvignon

Freak Show Cabernet Sauvignon

Michael David Winery Grafton, California

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

Deloach Heritage Chardonnay

California

Sonoma, Seghesio Family Vineyards Zinfandel

Healdsburg, California

Earthquake Zinfandel

Grafton, California

Hill Family Cabernet Sauvignon

Napa Valley, California

Famille Perrin Cotes Du Rhone Reserve

France

Specials

TUESDAY

Meatloaf Monday on Tuesday

Meatloaf made with beef tenderloin, garlic mashed potatoes, roasted balsamic Brussels sprouts & topped with a habanero red sauce $15

ALL POKE BOWLS $12

ALL NIGHT HAPPY HOUR

WEDNESDAY

1/2 Off Bottles of Wine (Excludes Bubbles & Bottles above $50)

2 for $21 Sushi Combo

Choice of 2 regular rolls & a wakame salad

Pork Sliders $16

Citrus & habanero braised pulled pork pork, slow cooked in cackalacky bbq sauce. Topped with Chef Jason’s homemade coleslaw, pickles & red onions. Served with a side of tater tots

THURSDAY

40-42oz Tomahawk Ribeye For Two $130

Our famous “Big Brother” 40-42oz bone-in ribeye crusted with our homemade rub, grilled to temp, served with garlic roasted mashed potatoes, balsamic roasted Brussels sprouts & a side of Chef Jason’s homemade horsey sauce. Accompanied with a bottle of 19 Crimes Banished & a homemade dessert.

Specialty Sushi Combo $27

One specialty roll, 3 pcs of nigiri or sashimi (Choice of Tuna, Salmon, Hamachi or Kanikama only)

HAPPY HOUR

Tuesday – Friday 5pm to 7pm

House Wines $5

Drafts $6

Single liquor calls $7

FRIDAY AND SATURDAY

Weekend Specials

Ask about our Chef’s creative specials

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

The Honeybell

Old Dominick Honeybell vodka, simple syrup, muddled basil, fresh grapefruit juice, a splash of Prosecco, garnished with a fresh basil leaf & orange zest

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

The Alfred

Gin, St. Germain, simple syrup, muddled blueberries, muddled mint, fresh squeezed lemon juice & splash of Sprite

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

Espresso Martini

Baileys, Kahlua, vodke, creme de cafe & espresso

The Winston

In honor of our dear friend Armando…

Light rum, agave nectar, fresh muddled limes & mint leaves, topped with club soda, garnished with a mint sprig

Smoked Rosemary Bourbon Sour

Fresh lemonade, bourbon, bitters & garnished with a smoked rosemary sprig

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

Soup Of The Day

Chef’s Choice

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

Shrimp Cocktail

Everglade seasoned shrimp served with a side of Chef Jason’s homemade cocktail sauce

Spinach Dip

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

Stroganoff

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

Baked Mac & Cheese

Elbow noodles, rosemary, red onions, grilled chicken & a creamy gorgonzola cream sauce. Topped with breadcrumbs & baked to a golden brown

Fish Spread

Creamy smoked Mahi fish spread made with carrots, celery, green onions & red peppers. Served with crispy tortillas & a honey sriracha drizzle

The “G”

Pappardelle tossed with Italian sausage, fresh basil, tomato, Parmesan & olive oil

Sushi

Wasabi Tobiko (Wasabi Flying Fish Roe)

Spicy Hamachi (8pcs)

Spicy amberjack, cucumber, scallions, sesame seeds

Miso Soup

Tofu, kelp, scallions

Wakame

Japanese seaweed salad

Edamame

Broiled edamame, sea salt

Yellowfin Tuna (South American Yellowfin)

Sashimi 3 pcs or Nigiri 2pcs

Ora King Salmon (New Zealand)

Sashimi 3 pcs or Nigiri 2 pcs

Unagi (Japanese Freshwater Eel)

Sashimi 3 pcs or Nigiri 2 pcs

Soy glaze, sesame seeds

Kani (Japanese Krab Stick)

Sashimi 3 pcs or Nigiri 2 pcs

Black Tobiko (Flying Fish Roe)

Tekka (6PCS)

South American Yellowfin tuna, cilantro

Ora King Salmon Roll (6PCS)

New Zealand King salmon, basil

Hamachi Roll (6PCS)

Japanese yellowtail, scallions

Tuna & Avocado Roll (8PCS)

Yellowfin tuna, avocado, cilantro, sesame seeds

The Gage (8PCS)

Cucumber, avocado, umeboshi paste, micro cilantro & scallions; topped with su-miso, sweet togarashi, basil

California Roll (8pcs)

Kanikama, cucumber, avocado, cilantro, sesame seeds

Unagi Roll (8pcs)

Japanese freshwater eel, cucumbers, scallions, soy glaze, sesame seeds

Spicy Tuna Roll (8pcs)

Spicy tuna, cucumber, sesame seeds

Shrimp Tempura (8pcs)

Tempura shrimp, avocado, spicy mayo, sesame seeds

Yuzu Tobiko (Citrus Flying Fish Roe)

Red Dragon (8PCS)

Shrimp tempura, avocado; topped with spicy tuna, eel sashimi, eel sauce, micro scallions, black tobiko, sesame seeds

Spicy Hamachi (8pcs)

Spicy tuna, cucumbers, micro scallions; topped with Japanese yellowtail sashimi, sweet togarashi, yuzu tobiko, ponzu serrano peppers

El Jefe 2.0 (8PCS)

Japanese hamachi, cucmber, serrano peppers micro scallions; topped with Ora King salmon, su-miso, wasabi tobiko, micro basil

Godzilla (10pcs)

Tempura shrimp, kanikama, micro cilantro, cucumber; topped with wasabi mayo, soy glaze, wasabi tobiko, black tobiko, micro wasabi

Hoke Poke

Tuna, avocado, mango, micro bail, yuzu ponzu, sweet togarashi, rice

Slamming Salmon

Salmon, avocado, mango, micro bail, yuzu ponzu, sweet togarashi, rice

Hamachi Temptation

Hamachi, avocado, mango, micro bail, yuzu ponzu, sweet togarashi, rice

Gekkeikan Hot Sake

Momokawa Jumani Ginjo Sake

Tozai Snowmaiden Nigori Sake

Takara Plum Wine

Geisha (10PCS)

Hokkaido scallop, cucumber, micro cilantro; topped with yellowfin tuna sashimi, su-miso, soy glaze, black tobiko, sweet togarashi, micro wasabi

Japanese Hamachi (Japanese Yellowtail)

Sashimi 3 pcs or Nigiri 2 pcs

Spicy Salmon (8pcs)

Spicy salmon, cucumber, sesame seeds

American Red Snapper (Florida, Gulf Coast)

Sashimi 3 pcs or Nigiri 2pcs

Hokkaido Japanese Scallop (North Japan)

Sashimi 3pcs or Nigiri 2 pcs

Scallop Roll (6PCS)

Japanese Hokkaido scallop, cilantro

Spicy Scallop (8PCS)

Spicy Hokkaido scallop, cilantro, cucumber, sesame seeds

Dope Beets (8PCS)

Japanese eel, cucumber, micro scallions; topped with torched American red snapper sashimi, soy glaze, yuzu tobiko, sweet togarashi, micro beets

Hamachi & Avocado Roll (8PCS)

Japanese yellowtail, avocado, scallions, sesame seeds

Salmon & Avocado Roll (8PCS)

Ora King Salmon, avocado, basil, sesame seeds

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