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.
Portabella mushroom stuffed with house cured sausage, fire roasted peppers, aged Parmesan cheese and cream cheese. Served with grilled pita bread wedges.
Sea Scallop Ramekin*8.50
Jumbo sea scallops baked in aioli with bell peppers and scallions in a golden brown cake.
A half dozen wild-caught shrimp served with a Bloody Mary cocktail sauce and lemon wedge.
Blackened Lollipop Lamb Chops*7
Pan-seared with Creole spices and served with sweet potato fries. Finished with our homemade chipotle aioli.
Fried Green Tomatoes7
Green tomatoes, dipped in buttermilk and fried golden brown. Topped with prosciutto wrapped mozzarella, basil and a spicy pepper jam.
Blackened Beef Tips*7.50
Angus beef tenderloin tossed in our house seasoning and seared in a cast iron skillet. Served with béarnaise sauce.
French Onion Soup6
Caramelized onions and beef consommé topped with a garlic crouton and Wisconsin Gruyere cheese.
Steakhouse Wedge Salad6
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions and blue cheese crumbles.
Fresh cut watermelon steak, feta cheese dressing, cucumbers, heirloom tomatoes, shaved red onion and toasted pine nuts.
Smoked ham, salami, pulled pork, provolone cheese, spicy pickles and Dijon honey mustard served on a tender bun then toasted to perfection. Served with sea salt fries.
Guinness Beer Onion Rings6
Guinness beer battered sweet onions served with beer cheese dipping sauce.
Thinly sliced prime rib with melted Wisconsin Gruyere cheese on a tender bun. Served with caramelized onion jus and sea salt fries.
Ultra fresh mozzarella, heirloom tomatoes, basil oil, aged balsamic gastrique.
Togarashi seared Ahi Tuna served with seaweed salad, mango coulis and pickled ginger.
Flash Crisp Calamari6
Seasoned and lightly breaded, served with fresh marinara and fire-roasted peppers.
Freshly pulled duck, lightly breaded and pan-fried to perfection. Served with a sweet chili sauce.
Four Louisiana gold-band oysters on the half shell topped with wilted spinach, bell peppers, Applewood smoked bacon, onions and Japanese breadcrumbs. Finished with béarnaise sauce.
Shrimp & Grits9
Cajun spiced jumbo shrimp, local sweet corn, okra, shrimp sauce and roasted tomatoes. Served over smoked Gouda cheese grits.
Colossal Crab Cake9
One colossal lump blue crab cake, pan-seared with wilted spinach, butternut squash puree, and Chardonnay mustardo.
Budweiser, Bud Light, Coors Light, Miller Lite, Michelob Ultra, Yuengling Lager, O’Doul’s
Import & Craft Beers4
Fat Tire Amber Ale, Stella Artois, Heineken, Dogfish Head “60 Minute” IPA, Lagunitas IPA, Sam Adams Boston Lager, Blue Moon, Newcastle, Corona Extra, Anchor Porter, Guinness Stout, Sweetwater Seasonal, Harpoon Raspberry Hefeweizen, Sam Smith’s Organic Chocolate Stout
Burnett’s Vodka, Admiral Nelson Rum, Inverhouse Scotch, Fleischmann’s Gin, El Toro Silver Tequila, Black Velvet Whiskey, Evan Williams Bourbon
House White Wines By The Glass5
Ruffino Pinot Grigio, Nobilo Sauvignon Blanc, J. Lohr “Bay Mist” Riesling, Mirassou Moscato, Simi Dry Rose, La Terre Chardonnay, La Terre White Zinfandel
House Red Wines By The Glass5
Chloe Pinot Noir, La Terre Merlot, La Terre Cabernet, Concannon Petite Sirah, Insurrection Red Blend, Trapiche Malbec
The Classic, Blood Orange Cosmo, Blueberry Cosmo, Secretariat Sunrise, Belmont Bellini, Watermelon Martini, The English Rose, Kentucky Julep
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.