Reserve for Lunch Reserve for Dinner
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Lunch - $10

ENTRÉE

Philly Cheese Steak: Slow roasted sirloin, provolone cheese, caramelized onions, bell peppers, chipotle mayo, on a toasted hoagie bun, side of au jus

Chinese Chicken Salad: Chinese fried rice with cabbage, eggs, peas, onions, carrots, bell peppers, soy sauce, tossed on sriracha sauce, topped with flash fried chicken strips

Poor Richards Diablo Salad: Diablo blackened chicken breast, romaine lettuce, pickled black beans, and avocado, tossed in ranch dressing

Shrimp Fettuccini: Sautéed shrimp, bell peppers, caramelized onions, smoke sausage, tossed in spiced corn sauce

DESSERT

Chocolate Cheese Cake

Crème Brulee

Strawberries and Cream

Dinner - $35

STARTER

Bacon Wrapped Scallops: Pan seared sea scallops wrap in smoked bacon, tossed in lemon butter topped with fresh mozzarella cheese, basil, and tomato

Cucumber Crab Cakes: Jumbo crab meat salad tossed with jalapenos, coleslaw, tomato, red peppers, green onions, avocado, and lemon, served in a cucumber boat

Wedge Egg Ranch Salad: Wedge of iceberg lettuce, chopped egg, bacon, tomato, red onion, avocado, and roasted corn, topped with ranch dressing

ENTRÉE

Shrimp and Chicken Jambalaya: Pan seared shrimp, sausage, and chicken breast, tossed in buffalo creole sauce, served over rice

Prime Rib: Prime rib roast dry rubbed and slow roasted, served with red potatoes, broccolini, and a side of au jus

Bacon Wrapped Filet Mignon: Center cut filet, wrapped in pecan wood bacon, served with diablo shrimp, red potatoes, and broccolini, topped with peppercorn sauce

DESSERT

Chocolate Cheese Cake

Crème Brulee

Strawberries and Cream