Appetizers
Rusty Nuts – Our unique combination of potatoes, bacon, jalapeños, onions, and jack cheese rolled in seasoned breadcrumbs and fried to a golden brown. Served with ranch dressing for dipping. Six per serving. 9
Harbor Wings – Six chicken wings and drums, tossed in your choice of sauce: Buffalo, BBQ, Lemon Pepper, Garlic Parmesan, Buffalo Dry Rub, Honey Siracha, Caribbean Jerk, or Teriyaki. 9.50
Hummus – Traditional style hummus topped with olive oil and served with carrots, celery, and flatbread wedges for dipping. 11.50
Chicken Nachos – Crispy baked tortilla chips piled high and topped with fajita chicken, smothered with creamy queso and melted Jack and cheddar cheese. Topped off with chopped tomatoes, shredded iceberg lettuce and jalapeños, with sour cream and salsa on the side. 11.50
Calamari w/Peppers – Fresh calamari breaded and fried till golden brown with Calabrian chilis, served with cocktail and sweet chili sauce for dipping. 12.50
Fried Mozzarella – Traditional sticks of mozzarella breaded and fried till golden brown with a side of marinara sauce for dipping. 7.50
Roasted Artichoke and Brie Dip – An instant favorite, artichoke hearts and brie cheese in a creamy dip served with tortilla chips. 11.50
Tuna Poke’ with Fried Avocados – Poke’ tuna infused with a Polynesian style marinade, served in a lettuce boat with fried avocado and pico de gallo, served with a sweet chili sauce and wasabi dressing for dipping. 14
Chips, Queso and Salsa – Tortilla chips, queso, and housemade salsa. 7.50 Substitute Cajun crawfish queso + 2
Soups
Lobster and Crawfish Bisque – 8
Soup of the Day – 6
Burgers and Sandwiches
Served with French fries.
Cheeseburger – Two seasoned grilled 4 oz patties each topped with cheddar cheese served with lettuce, tomato, onions and pickles. 11
Bacon Egg Burger – Two seasoned grilled 4 oz patties topped with two strips of bacon and a fried egg served with lettuce, tomato, onions and pickles. 12.50
Gouda Burger – Two seasoned grilled 4 oz patties smothered with melted Gouda cheese with lettuce, tomato, onion and pickles. 12
Morning After Burger – Our Bacon Egg Burger with patties dipped in Buffalo sauce on a bed of fried jalapeños and topped with Cholula onion straws. 13.50
Shrimp Poboy – Tempura shrimp served on French bread with Remoulade dressing, lettuce and tomatoes. 14.50
Steak Portobello Sandwich – Thin sliced ribeye with grilled onions, portobello mushrooms, red peppers, Swiss and Havarti cheese drizzled with horseradish sauce. 15
Buffalo Chicken Sandwich – Beer battered chicken tenders in a Buffalo dry rub served with lettuce, tomato, onions, sprinkled with blue cheese and served with a side of Buffalo sauce for dipping. 13
Crab Cake Sliders – Three crab cakes on slider buns served with lettuce, Greek vinaigrette, tomato, and onion with Cajun crawfish queso. 20
Taco Plate – Two tacos with your choice of chicken or beef with housemade garlic sauce, shredded cheese, and lettuce. Served with black beans and pico de gallo. 12 Substitute grilled shrimp + 1.50 each Substitute tuna or crawfish + 2 each
Sides
All Sides – 3
French Fries | Sweet Potato Fries | Garlic Mashed Potatoes | Steamed Broccoli | Mixed Seasonal vegetables | Basmati Rice Sautéed Spinach | Onion Rings | Side Salad | Fruit cup
Entrées
8oz Filet – 8 oz. filet seasoned with our signature blend of herbs and spices and grilled to perfection. Served with garlic mashed potatoes and seasonal vegetable medley. 38
14oz Ribeye – 14 oz. fresh cut marbled ribeye, grilled to perfection and served with garlic mashed potatoes and seasonal vegetable medley. 38
Chicken Fried Steak – A Texas favorite, a tender beef cutlet battered and deep fried, smothered in country gravy and served with a side of mashed potatoes. 15
Alaskan Salmon – Blackened fresh Alaskan salmon laid on a bed of couscous tossed in a creamy bechamel sauce with spinach and sliced artichoke hearts. 18
Fish and Chips – A large haddock filet dipped in our signature beer batter and fried until golden brown, served with French fries and sides of cocktail and tarter sauce for dipping. 15
Crab and Shrimp Monaco – Three grilled crab cakes on a bed of basmati rice topped with a Cajun cream sauce and jumbo shrimp sautéed in a blackened seasoning. Served with buttered steamed broccoli. 25
Featured Fish – Please inquire with your server about our featured fish entreé. Served with basmati rice and seasonal vegetable medley. Market Price
Crawfish Étouffée – A Cajun classic traditionally served with crawfish tails, basmati rice and grilled garlic bread. 15.50
Chicken Pasta Carbonara – A heaping bowl of penne pasta tossed in a creamy smoked Gouda cheese and bacon sauce, topped with grilled chicken breast, sprinkled with asiago cheese, served with grilled garlic bread. 15
Chicken Adriatica – Marinated grilled chicken breast smothered in beurre blanc sauce with artichokes and fire roasted tomatoes, served with mashed potatoes and steamed broccoli. 17
Chicken Pasta Primavera – Grilled chicken and fresh seasonal vegetables tossed with linguini and pesto-infused olive oil and feta cheese. 14
Substitute shrimp + 4 Substitute salmon + 5
Salads
The Chicken Caesar – A bed of crisp romaine lettuce topped with sliced, grilled chicken breast and tossed in our creamy Caesar dressing with baked croutons, sprinkled with parmesan cheese. 12 Substitute salmon +5
Mediterranean – Mixed greens topped with black olives, tomatoes, red onions, shredded carrots topped with sliced, grilled chicken breast finished off with feta cheese and served with Greek vinaigrette. 14
Shrimp and Avocado – A generous helping of crisp romaine lettuce, shredded carrots, shredded cabbage, artichokes and grilled Gulf shrimp, slices of avocado, with a side of remoulade. Served with grilled flatbread. 15
Buffalo Chicken – Mix of greens and beer battered chicken tenders tossed in Buffalo sauce, tomatoes, carrots, celery and sprinkled with Jack and cheddar cheese. 14
Seared Ahi Tuna – Sliced, seared ahi tuna on a bed of mixed greens with cabbage, shredded carrots, feta cheese and croutons. 15.50
Steak Salad – Strips of our signature seasoned steak served on a bed of mixed greens with Jack and cheddar cheese, bacon, Cholula onion straws, tomatoes, onions and croutons. 15.50
Dressings – Buttermilk Ranch | Blue Cheese | Balsamic Vinaigrette | Honey Mustard | Greek Vinaigrette
Flatbreads
All of our flatbreads have been brushed with rosemary
and garlic infused oil and left to marinate for 24 hours.
The Buffalo – Shredded chicken tossed in Buffalo sauce, sliced jalapeños, smothered in melted mozzarella, topped with blue cheese crumbles. 13
The Veggie – Extra virgin olive oil drizzle topped with mushrooms, spinach, roasted artichoke hearts and finished with melted mozzarella. 13
The Philly – Sliced ribeye with a mix of onions, mushrooms and finely diced jalapeños. Topped with mozzarella and cherry tomatoes and drizzled with ranch dressing. 13
Desserts
ASK YOUR SERVER ABOUT OUR DAILY DESSERT SELECTIONS
Wine
RED
CABERNET SAUVIGNON
HOUSE
Joseph Carr – California
Joel Gott – California
Juggernaut – California
Rodney Strong – California
Charles Krug – California
Stag’s Leap – California
Freemark Abby – California
Stonestreet – California
OTHER REDS
Meiomi – California Pinot Noir
Wente Riva Ranch – California Pinot Noir
Locations – France Red Blend
Freakshow – California Red Blend
Kenwood – California Merlot
St. Francis – California Merlot
WHITE
CHARDONNAY
HOUSE
Kendall Jackson -California
Harken – California
La Crema – California
Stag’s Leap – California
Cakebread – California
OTHER WHITES
Ruffino Lumina – California Pinot Grigio
Santa Margherita – Italy Pinot Grigio
The Crossings – New Zealand Sauvignon Blanc
Kim Crawford – New Zealand Sauvignon Blanc
Barone Fini – Italy Pinot Grigio
SPARKLING/ROSÉ
HOUSE
Ruffino Prosecco – Italy
LaMarca Prosecco – Italy
Whispering Angel Rosé – France
Veuve Clicquot, Yellow Label
Lunch – Mon-Fri 11am – 2pm
Entrées
Chicken Pesto Pasta – Penne pasta with grilled chicken and cherry tomatoes tossed with cilantro and pesto. Served with flatbread wedges. 10
Chicken Salad Lettuce Boats – Two large leaves of crisp romaine lettuce filled with housemade chicken salad, topped with pico de gallo and served with potato cakes. 10
Fish & Chips – Lunch portion of haddock dipped in our signature beer batter, fried to perfection and served over a bed of French fries. Comes with cocktail and/or tarter sauce. 12
The Club – Marble rye with smoked ham, turkey, bacon, lettuce, tomato, onion, Swiss and American cheese, and mayonnaise. Served with French fries. 12.50
The BLT – Marble rye with thick cut bacon, romaine lettuce, and beefsteak tomatoes with mayonnaise. Served with French fries. 10.50
Grilled Cheese – American, provolone and Swiss cheeses melted on marble rye. Served with French fries. 8
Lunch Flatbread and Salad Combos
All of our flatbreads have been brushed with rosemary and garlic infused oil and left to marinate for 24 hours. All lunch portion flatbreads served with a side salad.
The Buffalo – Shredded chicken tossed in Buffalo sauce, sliced jalapeños, smothered in melted mozzarella, topped with blue cheese crumbles. 10
The Veggie – Extra virgin olive oil drizzle topped with mushrooms, spinach, roasted artichoke hearts and finished with melted mozzarella. 10
The Philly – Sliced ribeye with a mix of onions, mushrooms and finely diced jalapeños. Topped with mozzarella and cherry tomatoes and drizzled with ranch dressing. 10
