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(3) Hand-rolled winter rolls stuffed with house-cured tasso, cabbage, carrot, cilantro, onion and bacon.
(2) Lump crab cakes served with lemon dill aioli.
(3) Grilled beef tenderloin skewers served with a Gouda cream sauce.
Crispy Brussels sprouts and fingerling potatoes tossed in a salsa brava and drizzled with spicy aioli.
Chef's choice of house-cured meats and cheeses.
House-cut chips topped with melted blue cheese and bacon. Served with roasted red pepper ketchup.
(6) Boneless wings tossed in spicy Buffalo sauce served with house-made pickles and blue cheese dressing.
Fries tossed in house-made chimichurri sauce.
Fried and tossed in a sweet Thai chili sauce. Served with blue cheese dressing and house-made pickles.
Yellow fin tuna tartar with Roma tomatoes, cucumber, and avocado, drizzled with a sesame vinaigrette.
Served with a lemon dill aioli topped with pickled red onions and capers.
Your choice of size. Mixed greens with topped hand-picked beets, goat cheese, and pecans. Recommended with honey balsamic vinaigrette.
Romaine lettuce, bacon, egg, tomato, avocado, and blue cheese crumbles. Served with honey mustard.
Romaine lettuce wedge topped with tomatoes, bacon, and blue cheese crumbles. Recommended with creamy blue cheese dressing.
Your choice of size. Romaine lettuce topped with cherry tomatoes, bacon, sourdough croutons, and Parmesan cheese. Recommended with Caesar dressing.
(8 oz.) House-made burger topped with cheddar, Swiss, bacon, lettuce, tomato, and Crystal aioli. Served with a side of your choice.
(2) Flour tortillas filled fried shrimp, lettuce, pico de gallo, and spicy aioli. Served with a side of your choice.
Blackened chicken, bacon, lettuce, tomato, avocado, Crystal aioli, and honey mustard on sourdough bread. Served with a side of your choice.
(2) Blackened mahi-mahi tacos with Napa cabbage, pico de gallo, avocado, and cilantro lime sour cream. Served with a side of your choice.
(½) Molasses-brined chicken with tasso and butternut squash hash.
(8 oz.) Hanger steak cooked to perfection served with a chimichurri sauce, squash, zucchini, and red peppers.
(6 oz.) Filet grilled to perfection. Served with grilled asparagus, crispy fingerling potatoes, and herb butter.
(8 oz.) Mahi-mahi lightly seasoned then grilled open flame. Topped with tomato jam. Served with Brussels sprouts.
Grilled zucchini, yellow squash, and red peppers.
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