Starters
Charlie Wend's Queso-Spinach Dip
Served with tortilla chips.
David Digioa's Shrimp Cocktail
Six white shrimp served with house made cocktail sauce.
Ginger Baker Rust's Calamari
Calamari steak lightly breaded and fried, served with house made marinara sauce.
Hudson Styles' Tuna Nachos*
Ahi tuna, avocado, and scallions over wonton chips with wakame. Finished with sesame seeds and sriracha aioli.
Howard Kosofsky's Buffalo Shrimp
Lightly breaded corkscrew shrimp tossed in a house made buffalo sauced served with a side of bleu cheese dressing.
Ty Gibbs' Truffle Fries
French fries tossed in white truffle oil with fresh parmesan and parsley.
Michael Scott's Thai Chili Mussels*
Steamed mussels in a spicy Thai garlic chili broth. Finished with sriracha and toasted croustades.
Ron Ron's Shrimp
Lightly breaded corkscrew shrimp tossed in house made creamy chili garlic sauce.
Johnny Wells' Tuna & Avocado*
Ahi tuna and avocado tossed with scallions in a sweet sesame soy sauce. Topped with wakame salad and crispy wonton strips.
John Hondros' Parmesan Potato Cakes
Fresh potatoes with herbs and parmesan cheese breaded and deep fried. Topped with dill mustard sauce and parmesan cheese.
Rodney Howard's Coconut Shrimp
Six coconut encrusted shrimp served with teriyaki glaze.
Todd Hirschfeld's Buffalo Wings
Eight wings served with bleu cheese and celery.
Bill Clawson's Bleu Cheese Chips
House made potato chips tossed with bleu cheese crumbles, bleu cheese dressing and scallions
Frank Garcia's Fried Cauliflower
Fried cauliflower tossed in a sweet and spicy tiger sauce. Finished with scallions.
Starter Salads:
Caesar | Kale | Chopped | Bleu Cheese Wedge
Tony Pope's She Crab Soup
Cup | Bowl
Steaks
Carter Ogle's Wagyu Filet* 4oz | Twin
Wagyu filet served with garlic smashed potatoes. Finished with crispy fried onions.
Brett Underwood's New York Strip*
11 oz New York strip served with garlic smashed potatoes and broccoli.
Denny Hamlin's Center Cut Ribeye*
12 oz pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.
Les King's Center Cut Filet* 4oz | 7oz
Center cut filet served with garlic smashed potatoes and broccoli.
Nathan Brown's Filet & Coconut Shrimp*
4 oz filet with teriyaki-glazed coconut shrimp with garlic smashed potatoes and broccoli.
Todd Braun's 4 oz Filet & Lobster
4 oz center cut filet, paired with a 5 oz Maine lobster tail. Served with garlic smashed potatoes and broccoli.
Bubba Wallace's Twin Filet Medallions*
Twin 4 oz filet medallions, served with garlic smashed potatoes and broccoli.
Noah Lazes' Filet & Crab Cake*
4 oz filet accompanied by pan-seared lump crab cake with dill mustard sauce. Served with garlic smashed potatoes and broccoli.
Taylor and Tanner Gray's Bleu Cheese Filet Medallions*
Twin 4 oz filet medallions with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.
Brandon Johnson's Cajun Ribeye*
12 oz pure ribeye, blackened, over red rice. Topped with sautéed peppers and onions.
Troy Maxwell's Ribs Full Rack | Half Rack
Hickory smoked baby back ribs, slow roasted, with house made BBQ sauce. Served with French fries.
Seafood
Todd Bergeron's Salmon* Petite | 8oz
Grilled salmon filet topped with lemon dill butter sauce, served with wild rice and broccoli.
Mike Wheeler's Cajun Salmon*
Blackened salmon filet served with red rice and broccoli. Finished with cajun cream sauce.
Mark Sokal's Sesame Tuna*
Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with a ginger teriyaki broth.
Bill Thompson's Blackened Tuna Avocado*
Blackened Ahi tuna steak over red rice risotto, asparagus and avocado pico de gallo.
Greg Fornelli's Blackened Mahi
Lightly blackened mahi filet served with wild rice and broccoli.
Mike Tuttle's Almond Mahi
Pan-seared Mahi, almond encrusted, over wild rice risotto and asparagus. Finished in a Grand Marnier beurre blanc and balsamic reduction.
Jared Allen's Lobster Tail Dinner
Twin Maine lobster tails, steamed, with drawn butter, garlic smashed potatoes and broccoli.
Drake Maye's Crab Cake Dinner
Two pan seared lump crab cakes with dill mustard sauce, wild rice and mixed vegetables.
Main
Kevin Violette's Lemon Herb Chicken
Twin chicken medallions dredged in flour and simmered in a lemon herb butter sauce. Served with garlic smashed potatoes and mixed vegetables.
Todd Weller's Chicken Saltimbocca
Twin chicken medallions dredged in flour pan-seared in a prosciutto, garlic, sage and Madeira wine cream sauce over angel hair pasta and mixed vegetables.
Vanwingerden's Jambalaya
Chicken, shrimp, and andouille sausage sautéed with onions, peppers, and cajun spices. Served with red rice and garnished with green onions and diced Roma tomatoes.
Pasta
Tyler Reddick's Lobster Ravioli
Lobster-filled ravioli tossed in a sherry-lobster cream sauce. Accompanied by pan-seared shrimp and topped with asparagus and parmesan cheese.
Nate Conley's Cajun Pasta Chicken | Shrimp
Spicy andouille sausage sautéed with creole vegetables, tossed in cajun cream sauce and topped with parmesan cheese.
Jenny Durst's Chicken Penne Pasta
Sautéed chicken with penne pasta and house made marinara sauce, roma tomatoes, topped with parmesan cheese.
LA's Spinach & Walnut Ravioli
Spinach and walnut filled ravioli topped with spinach, feta cheese, mushrooms and roma tomatoes tossed in a white wine garlic butter sauce with sliced grilled chicken.
Amanda Stophel's Quattro Formaggio
Penne pasta with chicken, bacon, mushrooms, roma tomatoes, and scallions. Tossed in a four cheese cream sauce.
Entree Salads
Austin Peyton's Caesar Salad
Chopped romaine tossed with shredded parmesan, house made croutons, and caesar dressing.
Mike Wallace's Kale Salad
Fresh chopped kale, parmesan cheese, craisins, and sliced almonds, tossed in lemon vinaigrette.
Phil Parson's Chopped Salad
Chopped iceberg topped with feta, toasted almonds, craisins, diced tomatoes and cucumbers.
Additions:
Chicken | Salmon | Shrimp | Tenderloin
Specialty Salads
Brett Kruger's Fried Chicken Salad
Fried chicken tenders atop a bed of greens with cucumbers, tomatoes, bacon and cheddar cheese.
Bill Heisel's Strawberry Salad
Grilled chicken served over a bed of baby spinach, candied pecans, caramelized red onions, strawberries, and goat cheese with pomegranate vinaigrette.
Steve Urvan's Tenderloin Salad*
4 oz tenderloin cooked to order served over a bed of greens with cucumbers, tomatoes and bleu cheese crumbles.
Jason Grier's Black & Bleu Wedge Salad*
Quarter wedge of iceberg lettuce with diced tomatoes, house made bleu cheese dressing, and bleu cheese crumbles, topped with chopped bacon. Served with a blackened 4 oz filet.
Sandwiches
All sandwiches served with your choice of side.
Michael Ransom's Chicken Wrap
Choice of grilled or fried chicken with shredded lettuce, diced tomatoes, and cheddar cheese served in a tomato basil wrap.
Lizz Updegraff's Chicken Sandwich
Marinated and grilled chicken breast topped with provolone cheese. Served on a brioche bun with lettuce and tomato.
Joshua Dobi's Blackened Chicken Club
Lightly blackened chicken breast, bacon, cheddar and provolone cheese. Served on a brioche bun with lettuce and tomato.
James Weymann's Angus Burger*
Angus beef, served on a brioche bun with lettuce, tomato and onion.
Alex Ogle's Black & Bleu Burger*
Angus beef burger, blackened and topped with bleu cheese crumbles and crispy fried onions.
Bob Dontino's California Burger*
Angus beef, topped with pepper jack cheese, bacon and avocado slices. Served on a brioche bun with lettuce and tomato.
Pete Metzgar's Filet Sandwich*
4 oz tenderloin cooked to order topped with provolone cheese, lettuce and tomato on a brioche bun. Served with creamy horseradish sauce.
Jonathan Chiott's Crab Cake Sandwich
Pan seared Lump Crab meat with lettuce and tomato on a brioche bun. Topped with dill mustard sauce.
Additions:
Bacon | Avocado | Mushrooms | Grilled Onions | Provolone | Cheddar | Pepperjack