Monday, Tuesday 4pm-11:30pm

Wednesday thru Sunday 11:30am-1:00am

SOUP:

CHICKEN, CHORIZO SOUP: Basmati rice 6

LOBSTER BISQUE: Lump crab and shrimp.  9

SALADS:

HOUSE SALAD: Spring greens, craisins, cucumber, bermuda onion, crisp prosciutto.  8

SPINACH: Seared Seasonal mushrooms, bosc pear, feta, hazel nut vinaigrette.  11

ISABELLA: Warm goat cheese, toasted walnuts, roasted peppers, grilled portobello, balsamic vinaigrette.  10

Add:            grilled Chicken 4            grilled Rib eye 6 spice grilled Shrimp 5

APPS:

ROASTER WINGS: Choose a style all served with a gorgonzola dip 8

Sambal Glazed,     Buffalo Bleu Cheese,     Chipotle Barbecue

WILD MUSHROOM RAGOUT: Ciabatta toast, white truffle butter.  8

BASKET of HAND CUT FRIES: Smoked gouda fonduta   5

FRIED MAC ‘n’ CHEESE: Roasted tomato fontina   8

CHEESE STEAK SPRING ROLLS: Crushed pepper ketchup 8HUMMUS: Pita, kalamata olives, fresh veggies 7

BEER BATTERED PICKLES: Horseradish porter mustard 7

GRILLED CHICKEN QUESADILLA’S: Roasted poblano, jack cheddar, scallion, tomatillo relish, sour cream 9

RISOTTO CRAB ARANCINI: Citrus pepper glaze 10

PAN ROASTED BRUSSELS SPROUTS: Roasted bacon, caramelized onion 9

GRILLED ANTIPASTA: Shrimp, clams casino, quail, Porotobello, assorted veggies, roasted peppers.  14

SANDWICHES:

SANDWICHES SERVED WITH HOUSE CUT FRIES. SUBSTITUTE HOUSE SALAD $1.00.

FIVE CHEESE GRILLED CHEESE: Challah 8

Add:            grilled Chicken 4            braised short rib 4 seared canadian bacon 3

GRILLED CAJUN MEATLOAF: Charred red onion, iceberg, tomato, roasted pepper mayo toasted sourdough 12

N.C. PULLED PORK BBQ: Slow roasted pulled pork, chipotle cider vinegar “MOP”, celery seed slaw 12

BASIL GRILLED CHICKEN BREAST: Sautéed broccoli rabe, fontina, on grilled ciabatta 11

ROASTED CHICK PEA BURGER: Fontina, sautéed spinach, chipotle mayo, on a brioche roll 11

BLACKENED FISH TACO’S: Served with rice & beans instead of fries, tomatillo relish, cilantro cream 13

ENTRÉE’S

BANGERS & MASH: Cumberland sausages, onion demi glaze.  12

FETTUCINE CARBONNARA: Peas, soppresatta, egg, cream, saved parmesan.  13

GRILLED RIB EYE STEAK: Roasted garlic whipped potato, seasonal mushrooms, bordelaise sauce.  20

PAN ROASSTED KING SALMON: Roasted potato, sautéed baby spinach, basil beurre blanc.  17

CHORIZO STEW: Red beans & basmati rice, grilled chicken, cheddar.  15

OUR FAVORITES:

PBR BURGER “1950’s style”: Two sirloin beef patties, iceberg, tomato, toasted brioche  9

SHAVED RIB EYE STEAK: Shaved rib eye, long roll (we suggest cooper sharp cheddar) 10.5

ADD CHEESE OR EXTRAS: $0.75 each

Cooper Sharp, Gorgonzola, Fontina, Provolone, Brie, Feta, Goat Cheese, Grilled Portobello, Roasted Peppers, Caramelized Onion, Spinach, Broccoli Rabe, Cherry Peppers, Bacon, Prosciutto

DESSERT:

DAILY PREPERATIONS, 7

FRIED OREOS, Caramel   5