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.
Spinach and Arugula Salad7
Baby spinach, peppery arugula, sliced strawberries, shaved red onion, Greek feta cheese, toasted pecans, and sweet onion vinaigrette.
Sea Scallop Ramekin*7
Jumbo sea scallops baked in aioli with bell peppers and scallions in a golden brown cake.
Crisp iceberg lettuce wedge with homemade blue cheese dressing, smoked bacon, roasted tomatoes, crispy onions, and blue cheese crumbles.
Roasted beets with local goat cheese and microgreens, white truffle honey, and pumpkin seeds.
French Onion Soup6
Caramelized onions and beef consommé topped with a crouton and Wisconsin Gruyere Swiss.
Crab and Shrimp Dip8.5
Oven baked savory seafood topped with parmesan dill breadcrumbs. Served with grilled flatbread wedges.
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.
A half dozen large wild caught shrimp served with a Bloody Mary cocktail sauce and lemon wedge.
Flash Crisp Calamari6
Seasoned and lightly breaded, served with fresh marinara and fire roasted peppers.
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.
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.
Portabella mushroom stuffed with house cured sausage, fire roasted peppers, aged parmesan cheese, and cream cheese. Served with grilled pita bread wedges.
Lowcountry Fried Green Tomatoes7
Green tomatoes, dipped in buttermilk, and fried golden brown. Topped with prosciutto wrapped mozzarella, basil, and a spicy pepper jam.
Guinness Beer Onion Rings6
Guinness beer battered sweet onions served with beer cheese dipping sauce.
Mini Ahi Tuna Baskets9
Sushi grade Ahi tuna with cucumber relish, mango salsa, and wasabi cream cheese inside crunchy phyllo cups. Served with pickled ginger and soy.
Mozzarella cheese, heirloom tomato slices, basil oil, locally grown microgreens, and aged balsamic gastrique.
Blackened Lollipop Lamb Chops7
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.
Freshly cut watermelon steak, Greek feta cheese dressing, cucumbers, heirloom tomatoes, shaved red onion, toasted pine nuts, olive tapenade, balsamic drizzle.
Blackened Beef Tips10
Angus beef tenderloin, Creole spiced and cast iron seared. Served with béarnaise sauce. Add blue cheese crumbles for $1.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.