Creative chef inspired fare.
Berry Glazed Lamb Ribs | 15
Slow braised lamb ribs glazed with a tangy blackberry sauce and served with BBQ skillet beans and locally baked cheesy cornbread.
BBQ Macaroni | 13.5 Add seared Redbird chicken 16.5
Elbow macaroni baked with house smoked cheddar,tangy sauce, and red onions, and pulled BBQ beef, topped with a cornbread crust and served with bourbon braised spinach.
Coconut Crusted Yellowtail | 15.5
Fresh coconut crusted yellowtail served over citrus cilantro sticky rice, grilled sweet peppers and onions. Finished with a citrus cream sauce and garnished with a pineapple relish.
Crispy Pork Schnitzel | 14
Thin-sliced pork, lightly breaded and sautéed until crisp. Served with caper mustard cream sauce and a warm garlic potato and kraut salad deglazed with beer.
Buffalo Sausage and Kraut | 14.5
Smoked buffalo sausage seared and served with a warm garlic potato and kraut salad deglazed with beer. Surrounded by a savory and tangy mustard cream sauce.
Quinoa Cakes | 12
A fresh mixture of vegetables and quinoa, seared and served on green bean amandine, with a spinach and parsley salad dressed in our berry pomegranate vinaigrette.
Steak Frites | 15
A delicious 10 oz hand cut top sirloin steak cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce.