Lunch Dinner Menu

Chef’s Daily Lunch Specials

Fresh Fish

Monday - Salmon - w/ lemon dill butter

Tuesday - Mahi-Mahi - w/ cilantro chimichurri

Wednesday - Grouper Fingers - w/ house tartar

Thursday - Sea Scallops - seared or blackened

Friday - Southwest Seafood Classic

Classic Signature Sandwiches

Monday - Authentic Philly Cheese Steak

Tuesday - Prime Rib French Dip

Wednesday - Chilled Lobster and Shrimp Roll

Thursday - Blackened Mahi BLT

Friday - Jose's Weekly Tacos

Hand-Pattied Award Winning Burgers

Try your burger with our “Iceberger Bun” 

Tap Room Classic - 14.9

with Tillamook cheddar cheese

College Park - 16.9

with applewood smoked bacon, avocado and jack cheese

Steakhouse - 16.9

jack cheese, applewood smoked bacon and crispy onion strings with A-1 horseradish sauce

Above Par - 16.9

applewood smoked bacon, fried goat cheese, fig preserves and arugula

The Wedge Burger - 14.9

burger patty with a wedge salad; no bun, no carbs

Patty Melt - 15.9

on rye with sautéed onions and melted American cheese

*Substitute any burger with a turkey burger

Tap Room Lunch Favorites

Blackened Salmon BLT - 19.9

on toasted rye bread with applewood smoked bacon, lettuce, tomato and red pepper aioli

College Park Chicken Sandwich - 16.9

with applewood smoked bacon, avocado and jack cheese

Fresh Apple & Bacon Grilled Cheese - 16.4

Gouda, Tillamook cheddar, Emmenthaler swiss, almonds and fig preserves

Buffalo Chicken Sandwich - 14.9

with bleu cheese dressing

Our Famous Corned Beef Reuben - 14.9

on lightly toasted rye with sauerkraut, swiss cheese and russian dressing

Hand Battered Chicken Tender Basket - 14.9

hand cut, hand battered; with french fries, with honey mustard sauce

Maryland Style Crab Cake and Fries - 21.4

jumbo lump with house made rémoulade 

Mahi Fish Tacos - 2 Tacos 17.9 / 3 Tacos 19.9

choice of corn or flour tortillas; with black beans and yellow rice

Sandwiches Served with French Fries or Substitute Sweet Potato Fries, Onion Rings or Truffle Fries for 1.75

Healthy Options

Grilled Portobello Mushroom - 14.9

on multi-grain bun with sautéedonions, fried goat cheese, arugula and tomato

Quinoa Bowl - 16.5

with quinoa, edamame, tomatoes, corn salsa, feta and avocado

Fresh Turkey Burger - 15.4

on multi-grain bun with smashed avocado - while they last 

Grilled Chicken Adela - 14.4

marinated chicken tenders, heirloom tomatoes with asiago cheese  

Tap Room Lettuce Wraps - 14.4

stir fry chicken, mushrooms and water chestnuts

California Turkey Wrap - 14.4

avocado, cheddar and jack cheese, tomatoes, shredded iceberg

Caprese with Blackened Chicken - 16.9

 fresh mozzarella, tomato, basil and balsamic glaze 

Avocado Toast - 15.5

 with goat cheese, red onion, olive oil and heirloom tomatoes

Signature Salads 

Russian • Bleu Cheese • Honey Mustard • Ranch • Citrus Vinaigrette 
Balsamic Vinaigrette • Soy Ginger • Basil Lime Vinaigrette 

Sushi GradeAhi Tuna Salad - 22.5

roasted red peppers, tomato, kalamata olives, egg and asparagus

Tenderloin Steak Salad - 19.9

spinach, portobello mushrooms, onions, bleu cheese crumbles and tomato

The Superman Salad - 15.9

spinach, arugula, walnuts, craisins, avocado, tomato, quinoa and edamame

Apple Almond Chicken Salad - 15.9

tossed in citrus vinaigrette, with diced tomato, cheddar and jack cheeses

Crispy Chicken Salad - 16.5

chopped egg, tomato, cheddar and jack cheese 

House Made Caesar Salad

Grilled Chicken 14 / Blackened Shrimp 17.5

Cobb Salad - 16.5

chicken, bacon, egg, tomato, avocado with bleu, cheddar and jack cheeses

Seasonal Spinach Salad - 15.5

sliced pear, pine nuts, craisins, bleu cheese crumbles, balsamic glaze and olive oil

Appetizers, Flat Breads and Shared Plates

Southern Style Deviled Eggs - 9.9

house made with applewood smoked bacon - while they last

Smoked Fish Dip - 11.9

fresh smoked; with pickled vegetables and crackers

Tap Room Bleu Cheese Chips - 12.5

topped with bleu cheese fondue, balsamic glaze and scallions

Fresh Prince Edward Island Mussels - 13.9

steamed in white wine and garlic butter with grilled artisan bread

Buffalo Cauliflower - 11.9

flash fried, served with bleu cheese fondue, buffalo sauce and celery

Meatballs Marinara - 13.9

house made; smothered in mozzarella with toast points

Buffalo Shrimp - 15.5

lightly breaded, celery and bleu cheese dressing

Hot Jumbo Lump Crab & Cheese Dip - 16.5

topped with fresh tomato & scallions; served with toast points

Sushi Grade Ahi Tuna Sashimi - 20.4

center loin cut; choice of sesame or peppercorn

Grilled Chicken Quesadilla - 12.9

sautéed onions, cheddar and jack cheese

Tomato, Basil and Mozzarella Flat Bread - 13.9

fresh tomatoes and feta cheese | add meatball - 16.4

Tenderloin Steak Flat Bread - 17.4

 sautéed onions, bacon, bleu cheese and balsamic glaze 

Hand Cut Steaks and Chops

Prime Grade Delmonico Cut 14oz Ribeye - 45

Prime Grade Tap Room Ribeye - 47

with sauteed mushrooms, onions and garlic butter

Grilled Filet Tips - 30

angel hair pasta tossed in roasted garlic butter sauce with heirloom tomatoes

Bone-In Center Cut 10oz Pork Chop - 25

thick cut "lillipop chop"

Filet Mignon and Maryland Style Crab Cake - 6oz/43 | 8oz/47

Barrel Cut Filet Mignon - 6oz/37 I 8oz/41

thick cut “lollipop chop” 

Fresh Grilled Fish & Seafood 

All entrees served with your choice of 2 sides. 

Grilled Black Florida Grouper - 29

wild caught; topped with lemon dill butter  

Fresh Grilled Mahi-Mahi - 26

 topped with cilantro chimichurri 

Sushi Grade Ahi Tuna Mignon - 32

sesame or peppercorn encrusted 

Parmesan Encrusted Grouper - 32

 topped with lemon beurre blanc 

Fresh Atlantic Salmon - 25

 topped with lemon dill butter 

Mediterranean Shrimp and Scallop Pasta - 28

with artichoke, feta cheese, tomato, peppadews, and kalamatas 

Maryland Style Crab Cakes - 37

jumbo lump with house made rémoulade 

Jumbo Sea Scallops - 31

seared or blackened 

Tap Room Dinner Favorites

Chicken Milanese - 22.9

herb breaded cutlet over pasta with tomatoes and a lemon caper sauce

Tequila Citrus Chicken - 19.9

marinated chicken thighs over black beans and yellow rice

Alpine Chicken - 22.9

smothered in mushrooms, spinach and Emmenthaler swiss cheese

Hand Battered Fried Shrimp - 23.9

lightly breaded with house made cocktail, french fries and cole slaw

Beer Battered Fish and Chips - 19.9

 hand dipped, beer battered cod, with french fries, coleslaw and house made tartar

Dinner Side Selection 

Baked Sweet Potato • Yukon Gold Mashed Potatoes • Heirloom Tomatoes • Yellow Rice
Sautéed Asparagus • Sautéed Spinach • Sautéed Broccolini • Baked Potato

Chef’s Weekly Dinner Specials

 Choice of fresh garden salad, small Caeser salad or substitute wedge salad for $4

Monday: Shrimp & Grits with andouille sausage in a cajun cream sauce - 23

Tuesday: Chicken Fried Chicken with bacon gravy 20

Wednesday: Grilled Pork Chop with bourbon glazed apples - 26

Thursday: Crab Stuffed Grouper with a lemon dill butter - 36

Friday: The Tap Room Lobster Roll - 32

Friday: Herb Encrusted Prime Rib - Queen and King cut 30/35

Saturday: The Tap Room Lobster Roll - 32

Saturday: Herb Encrusted Prime Rib - Queen and King cut 30/35

Our Famous Homemade Meatloaf - 19

While They Last!

*Florida State food code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase the risk of food borne illness.