Cut here, sauced here, roasted here

Baked spinach and artichoke hearts blended with provolone, Swiss and boursin cheese, served with a choice of sliced French baguette or parmesan kettle chips.

Stuffed with bacon and boursin cheese on a bed of sherry cream sauce.

Six jumbo shrimp served with our house-made cocktail sauce.

Tender strips of calamari coated in tempura and fried until crisp. Served with our Asian chili sauce.

A hand-cut 7 oz filet mignon grilled to order with our garlic thyme butter and served with your choice of side.

A hand-cut USDA prime New York strip grilled to order with roasted garlic thyme butter and your choice of side.

A hand-cut 16 oz ribeye grilled to order with roasted garlic thyme butter and your choice of side.

A 32 oz Angus tomahawk grilled to order and served with two sides and plates for sharing.

Grilled with garlic thyme butter and served with bordelaise sauce, crisp fried onion and choice of side.

Australian strip loin grilled and served with bordelaise sauce and crisp frites tossed in rosemary brown butter and garlic.

A hand-cut bone-in pork chop grilled with our balsamic molasses marinade and topped with fresh mango chutney.

Horseradish-crusted and slow-roasted. Friday and Saturday after 4 p.m., while it lasts.

Our 7 oz filet grilled to order with roasted garlic thyme butter, paired with a lobster tail prepared thermidor style with sautéed onion and mushroom in a rich sherry cream sauce.

Grilled with roasted garlic thyme butter and served with lemon beurre blanc, or blackened with red pepper cream sauce.

North American lobster tail baked with garlic thyme butter. The meat is removed and finished with sliced portabella mushrooms in a rich cognac cream sauce, then returned to the shell to finish in the oven.

Gulf shrimp and cold-water lobster sautéed with portabella mushrooms, roasted red peppers and baby spinach in a chardonnay cream sauce over three mammoth cheese ravioli.

Fettuccine in a rich alfredo sauce, served in a child's portion.

Half-pound Angus burger grilled to perfection, topped with lettuce, tomato, red onion and your cheese: pepper jack, provolone, cheddar or gorgonzola.

We change our featured sandwich weekly, from well-known classics to interesting new creations. Ask us about this week.

Smoked turkey breast, pepper jack, tomato, bacon and house-made guacamole on toasted sourdough.

Fettuccine tossed in our fresh alfredo sauce and topped with your choice of shrimp or chicken.

Our house salad sized for lunch, served with your choice of chicken, shrimp or steak.

A half-pound haddock fillet dipped in our beer batter and fried golden. Served with truffle wedges.

Marinated steak tips seared and folded into a toasted quesadilla with melted cheddar and pico de gallo. Served with sour cream.

Grilled cheese on sourdough with provolone, bacon and tomato, served with a cup of our featured soup.

Choice of house or Caesar salad and a cup of soup.

Deluxe grilled cheese with choice of house or Caesar salad.

A classic with baby iceberg, fresh sliced red onion and bacon crumbles. Chef's suggested dressing: our own blue cheese.

Field greens, grape tomato, red onion, green onion, cucumber, shaved parmesan, house-made croutons and your choice of dressing.

Classic Caesar dressing, shaved parmesan and house-made croutons.

Our house-made soups are always changing. Ask for today's featured soup.

Potato wedges seasoned with our house seasoning, parmesan and white truffle oil.

Crisp kettle chips seasoned with our house seasoning and parmesan cheese.

Mashed redskin potatoes with garlic and fresh herbs.

Sweet potatoes cooked with bourbon, brown sugar and mashed banana.

Our featured vegetable, prepared to complement the rest of the plate. Ask about the current preparation.

Four slices of ciabatta with dipping oil.

Rotating selection of seasonal vegetable.

Baked russet potato.

House-made and baked with pecans and dried cranberries, topped with caramel butter rum sauce and chantilly cream.

A baked custard with flavors that change with the seasons. Ask about the current flavor.

A chef's creation that is constantly changing. Ask about the current selection.