Happy Hour Menu
Our Happy Hour Menu is available every day from 4:30 PM to 7 PM (except holidays and special events). Only available in the bar areas.
Budweiser, Bud Light, Coors Light, Miller Lite, Michelob Ultra, Yuengling Lager, O’Doul’s
Imported & Craft Beers4
Fat Tire Amber Ale, Stella Artois, Heineken, Dogfish Head “60 Minute” IPA, Lagunitas IPA, Sam Adams Boston Lager & Seasonal Brew, Blue Moon, Newcastle, Corona Extra, Guinness Stout, Sweetwater Seasonal, Harpoon Raspberry Hefeweizen, Anchor Porter, Sam Smith’s Organic Chocolate Stout
House White Wines By The Class5
La Terre Chardonnay, La Terre White Zinfandel, J. Lohr “Bay Mist” Riesling, Nobilo Sauvignon Blanc, Ruffino Pinot Grigio, Sip Moscato
House Red Wines By The Glass5
Chloe Pinot Noir, La Terre Merlot, La Terre Cabernet, Concannon Petite Sirah, Dreaming Tree “Crush” Red Blend, Trapiche Malbec
Soup & Garden Salad6
A cup of our Chef’s Soup of the Moment paired with a fresh garden salad with your choice of dressing.
Bird Nest Salad*8
Mixed greens salad with bacon crisps, roasted red pepper, pickled asparagus and grape tomatoes served over a bed of crispy potato sticks then topped with a sunny side up quail egg.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.
Red beets with goat cheese mousse, baby spinach salad and brandied pecans. Finished with chive oil and balsamic reduction.
French Onion Soup6
Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.
Shrimp & Grits9
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce and roasted tomatoes. Served over smoked Gouda cheese grits.
Lowcountry Crab Cake9
One colossal lump blue and red crab meat cake, pan-seared with wilted spinach, butternut squash puree and Chardonnay mustardo.
Colossal Shrimp Cocktail8
A quartet of jumbo shrimp served in a chilled glass with a classic horseradish cocktail sauce and a lemon wedge.
Flash Crisp Calamari6
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
Four tempura-fried Louisiana gold-band oysters topped with Pernod-scented creamed spinach, Muenster cheese, Hollandaise sauce and lobster dust.
Loaded California Truffle Fries6
Fried sea salt potato sticks tossed with aged parmesan cheese, white truffle oil, fresh herbs, truffle aioli and cracked black pepper.
Fried Green Tomatoes7
Cornmeal encrusted green tomatoes dipped in buttermilk and fried golden brown. Served over a zesty red pepper remoulade and topped with roasted corn relish and spicy peanuts.
Guinness Beer Onion Rings6
Guinness beer battered sweet onions served with beer cheese dipping sauce.
Wild-caught Yellowfin Tuna with thinly sliced cucumber, red onion, radish, minced garlic and Wakame seaweed salad. Served over avocado paint and finished with a ginger-soy vinaigrette, crispy wontons and fresh Tobiko.
Baked Brie en Croute7
Double cream Brie cheese wrapped in pastry dough and baked golden-brown. Finished with bacon & onion jam, peach compote and truffle honey.
Corn Encrusted Ahi Tuna*10
Served with rainbow carrot, red pepper and yellow squash vegetable ribbons. Finished with a lemon vinaigrette and pea tendrils.
Blackened Lollipop Lamb Chops*7
Pan-seared with Creole spices and served with sweet potato fries. Finished with our homemade chipotle aioli.
Thinly sliced prime rib with melted Wisconsin Gruyere cheese on a tender bun. Served with caramelized onion jus and sea salt fries.
Angels On Horseback*9
Jumbo sea scallops wrapped in Applewood smoked bacon and served with butternut squash puree, sweet potato sticks and Kentucky bourbon sauce.
Black & Bleu Filet Tips*10
Blackened Angus filet mignon tips served on a toasted crostini and topped with Bleu cheese crumbles. Finished with a drizzle of veal au jus.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.